Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Vol 3, No 1 (2020)

Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria

Kamonwan Manowan (Rajamangala University of Technology Lanna)
Pairote Wongputtisin (Maejo University, Chiang Mai, Thailand)
Unnop Tassanaudom (Rajamangala University of Technology Lanna)
Tanongsak Sassa- Deepaeng (Unknown)
Ni-orn Chomsri (Rajamangala University of Technology Lanna)

Article Info

Publish Date
01 Jul 2020

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.

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Journal Info
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Website

Abbrev

afssaae

Publisher

Universitas Brawijaya

Subject

Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

Description

The Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering is aimed to diseminate the results and the progress in research, science and technology relevant to the area of food sciences, agricultural engineering and agroindustrial engineering. The development of green food ...