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Characterization of pickled Madan made by Lactobacillus plantarumNR-MD6-18 (K2) fermentation |
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| รหัสดีโอไอ | |
| Creator | 1. Thitikorn Mahidsanan 2. Priyada Sittisart 3. Sutida Phonanake |
| Title | Characterization of pickled Madan made by Lactobacillus plantarumNR-MD6-18 (K2) fermentation |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2565 |
| Journal Title | Songklanakarin Journal of Science an Technology (SJST) |
| Journal Vol. | 44 |
| Journal No. | 6 |
| Page no. | 1412-1418 |
| Keyword | fermented pickle, Lactobacillus plantarum starter, antioxidant, product quality, Garcinia schomburgkiana pierre |
| URL Website | https://sjst.psu.ac.th/ |
| ISSN | 0125-3395 |
| Abstract | The aim of this research was to improve the quality of pickled Madan by L. plantarum NR-MD6-18 (K2) fermentation,while spontaneous fermentation was used as the control treatment. The physicochemical and microbiological quality were thenmonitored during fermentation at room temperature (30?2 oC) for 7 days. The main results showed that the pH in all treatmentsdecreased after day 0 (P<0.05). The pickled Madan fermented by K2 provided higher levels of antioxidant activity and vitamin Cthan the control treatment on days 5 and 7 (P<0.05). Furthermore, the fermented acidic condition (pH 1.65-1.67) did not affectthe texture parameters hardness, adhesiveness, cohesiveness, or springiness of pickled Madan product. By the end offermentation the lightness had significantly decreased in both treatments, while the redness and yellowness significantlyincreased (P<0.05). The present investigation supports potential gastronomic applications of food science. This could be astarting point for future research aimed at developing production of an instant lactic acid bacteria (LAB) starter culture withoutthe need for large technological investments to enhance the quality of a fermented pickled product. |
