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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Ni-orn Chomsri
Rajamangala University of Technology Lanna
Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria Kamonwan Manowan; Pairote Wongputtisin; Unnop Tassanaudom; Tanongsak Sassa- Deepaeng; Ni-orn Chomsri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2020.003.04

Abstract

Lactic acid fermentations can be performed through inoculation in orderto ensure consistent product quality and safety. This research investigatesthe effect of the use of Lactobacillus plantarum and Lactobacillusjohnsonii as a mixed starter in mushroom and vegetables fermentation onits product quality. The fermented product showed pH, titratable acidityand total phenolic content of 4.01±0.02, 1.00±0.03% and 519±11 mgGAE/kg respectively. Lactic acid bacteria counts in the fermentedproduct were between 8.5-9.5 log cfu/g throughout the storage time. Theresults from this research suggests quality satisfaction of the fermentedproduct in microbial, chemical and sensory after 30-day storage at 4C.This study showed that the fermented mushroom and vegetable producthas the potential to be used as a probiotic carrier food.
Co-Authors Kamonwan Manowan Pairote Wongputtisin Tanongsak Sassa- Deepaeng Unnop Tassanaudom