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Lactic acid bacteria in fermented foods in Thailand

โœ Scribed by S. Tanasupawat; K. Komagata

Publisher
Springer
Year
1995
Tongue
English
Weight
461 KB
Volume
11
Category
Article
ISSN
1573-0972

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โœฆ Synopsis

Traditional fermented foods (fish, meat and vegetable products), produced by many different processes, are eaten in many parts of Thailand. Lactic acid bacteria are responsible for the souring and ripening of these foods. Homofermentative strains of Lucfobucihs penfosus, L. plunkrum and Pediococcus pentosuceus are dominant in foods with low salt concentrations whereas P. hulophilus strains are present in foods containing high salt. Strains of Lucfobucillus suke, other Lucfobucillus spp., l? ucidiluctici and P. uritiueequi are frequently found. Heterofermentative strains of L. breuis, L. confusus, L. fermenhm, L. vuccinoskrcus, other Luctobucillus spp., and of Leuconostoc spp. are distributed as minor bacteria and strains of Skzphyfococcus, Enkrococcus and HuZobucterium are occasionally isolated.

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BACKGROUND: In this study, lactic acid bacteria (LAB) were isolated, characterized and identified from jiang-sun (fermented bamboo shoots; a traditional fermented food in Taiwan). Samples were collected at seven time intervals from a fixed fermenting bucket during the fermentation process of jiang-s