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Nipaporn Kanthong. Fermentation of pickled lettuce by selected lactic acid bacteria. (). Rajamangala University of Technology Lanna. Library. : , 2019.
Fermentation of pickled lettuce by selected lactic acid bacteria
Name: Titinat Intachot
Address:
Bangpra. Sriracha. Chonburi 20110. Thailand
Organization :
Department of biotechnology. Faculty of science and technology. Rajamangala University of Technology tawan-ok
Name: Ananthaya Sansawat
Address:
Bangpra. Sriracha. Chonburi 20110. Thailand
Organization :
Department of science and mathematic. Faculty of science and technology. Rajamangala University of Technology Tawan-ok
Name: Nipaporn Kanthong
Address:
Bangpra. Sriracha. Chonburi 20110. Thailand
Organization :
Department of biotechnology. Faculty of science and technology. Rajamangala University of Technology tawan-ok
Email :
nipaporn_ka@rmutto.ac.th
keyword:
Lactic acid bacteria
Abstract:
The pickled lettuce from the local market in Thailand had been corrected and screened for lactic acid bacteria (LAB). The selected LAB 4 isolates; ML1, ML2, ML4 and ML5 from total 7 9 isolates, used as starter culture and evaluated for efficiency in pickled lettuce production. The fermentation at 37 °C, 7 days and tradition pickled lettuce fermentation serve as a control group. The change of color, pH, lactic acid, sugar content, and survival lactic acid bacteria were investigated in the fermentation process. Results show the color of lettuce fermented by all 4 isolated changes from green to yellow-green and yellow and not differ from the control group. The level of pH was rapidly decreased in 3 days especially the sample from ML4 isolated that significant differently (p <0.01). All 4 isolated increased lactic acid percentage and significant differences from the control group (p <0.001). ML5 isolated gave the highest percentage of lactic acid production. For the total sugar content, All 4 isolated decreased sugar content and no significant differences from the control group. The average number of survival lactic acid bacteria of all 4 isolated highest in day 5 and more than 1012 CFU/ml in day 7 and the mean values were different from the control group (p <0.05). We can conclude that all 4 isolated have starter culture potential for pickled lettuce production especially ML4.
Rajamangala University of Technology Lanna. Library
Address:
CHIANGMAI
Email:
library@rmutl.ac.th
Created:
2019
Modified:
2019-10-15
Issued:
2019-10-11
บทความ/Article
application/pdf
BibliograpyCitation :
Book of Proceeding The 10th Rajamangala University of Technology international conference (July,2019), p.123-128
eng
©copyrights Rajamangala University of Technology Lanna
RightsAccess:
ใช้เวลา
0.036065 วินาที
Titinat Intachot
| Title | Contributor | Type |
|---|---|---|
| Fermentation of pickled lettuce by selected lactic acid bacteria
มหาวิทยาลัยเทคโนโลยีราชมงคลล้านนา Titinat Intachot; Ananthaya Sansawat ;Nipaporn Kanthong | บทความ/Article |
Ananthaya Sansawat
| Title | Contributor | Type |
|---|---|---|
| Fermentation of pickled lettuce by selected lactic acid bacteria
มหาวิทยาลัยเทคโนโลยีราชมงคลล้านนา Titinat Intachot; Ananthaya Sansawat ;Nipaporn Kanthong | บทความ/Article |
Nipaporn Kanthong
| Title | Contributor | Type |
|---|---|---|
| Dynamics of persistent coinfections of a densovirus and dengue virus in a mosquito cell line
มหาวิทยาลัยมหิดล Nipaporn Kanthong | Flegel, Timothy William | วิทยานิพนธ์/Thesis |
| Fermentation of pickled lettuce by selected lactic acid bacteria
มหาวิทยาลัยเทคโนโลยีราชมงคลล้านนา Titinat Intachot; Ananthaya Sansawat ;Nipaporn Kanthong | บทความ/Article |