|
Safety evaluation and bacterial community of kung-somusing PCR-DGGE technique |
|---|---|
| รหัสดีโอไอ | |
| Creator | 1. Sutanate Saelao 2. Sireewan Keasuwan 3. Soottawat Benjakul 4. Suppasil Maneerat |
| Title | Safety evaluation and bacterial community of kung-somusing PCR-DGGE technique |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2016 |
| Journal Title | Songklanakarin Journal of Science and Technology (SJST) |
| Journal Vol. | 38 |
| Journal No. | 4 |
| Page no. | 413-419 |
| Keyword | Kung-som,food safety,microflora,DGGE |
| ISSN | 0125-3395 |
| Abstract | This study evaluates the safety of kung-som which was distributed in local markets and using PCR-DGGE techniqueto identify microflora in kung-som. Lactic acid bacteria (LAB) were found at counts of more than 7 log CFU g-1 in all samplesand the total viable counts were about 5-8 log CFU g-1. Bacillus cereus and yeasts were detected at around 2 log CFU g-1 and5-6log CFU g-1, respectively. For DGGE analysis, LAB and coagulase negative staphylococci (CNS) bacteria dominated overother microorganisms. The sequencing of the DNA bands from DGGE gels corresponding to kung-som samples showedthe presence of LAB as the major microflora in the products, namely: Lactobacillus farciminis, Lactobacillus plantarum,Lactococcus garvieae, Tetragenococcus halophilus and Weissella thailandensis. In addition, Staphylococcus carnosuswas detected in kung-som as minor microflora. These dominant strains would allow the development of defined startercultures for improving the quality of kung-som. |
