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Lactic Acid Bacteria Starter Participating in Hygienic Long Shelf-Life of the Plaa-Som Fermented Product

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Abstract:

Consumptions of fermented vinegar made of fresh fruit juices have been increased dramatically due to their freshness, high vitamin content, and low caloric consumption. Unpasteurized fruit juice produced by pressing or squeezing of the fruits also have many diverse microflora which is normally present on the surface of fruits during harvest and postharvest processing and possibly include transport, storage, and processing. In the study, many microorganisms producing acid especially bacteria, fungi, and yeasts demonstrated the high acid production and using fruit juice as a substrate for their growth. Three acid producing bacteria were isolated and characterized for the acid production as well as applied for the fruit vinegar fermentation process.

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Periodical:

Applied Mechanics and Materials (Volume 879)

Pages:

113-117

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.879.113

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Online since:

March 2018

Authors:

Duongruitai Nicomrat*, Manoch Lakthandee, Nednapa Suenonmueng, Ninlawan Marjang

Keywords:

Acidity, Hygiene, Lactic Acid Bacteria, Plaa-Som

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© 2018 Trans Tech Publications Ltd. All Rights Reserved

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