乳酸片球菌
植物乳杆菌
乳酸
发酵
开胃菜
片球菌
食品科学
接种
细菌
化学
生物
乳酸菌
微生物学
遗传学
免疫学
作者
Siriporn Riebroy,Soottawat Benjakul,Wonnop Visessanguan
标识
DOI:10.1016/j.lwt.2007.04.014
摘要
Effect of inoculation of different lactic acid bacteria (LAB) on the fermentation and quality of Som-fug from bigeye snapper was investigated. Som-fug inoculated with Pediococcus acidilactici at 104 CFU/g (PA104) had a greater acceptability than those inoculated with Lactobacillus plantarum and Pediococcus pentosaceus at either 104 or 106 CFU/g and the control (without inoculum). During fermentation, PA104 exhibited a higher rate of fermentation than the control as indicated by the greater rate of pH drop and lactic acid production (p<0.05). Based on pH desired (pH 4.5), the fermentation was completed within 48 and 36 h for the control and PA104, respectively. Due to higher acid production rate, the textural development of PA104 was more pronounced. Som-fug inoculated with LAB generally exhibited higher hardness and adhesiveness than the control (p<0.05), when assessed by texture profile analysis (TPA). From the result, inoculation with P. acidilactici resulted in a reduction of fermentation time and improved the quality of Som-fug. Therefore, P. acidilactici can be used as a potential starter for Som-fug fermentation.
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