کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565482 1330975 2006 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus
چکیده انگلیسی

The effect of inoculum level of Lactobacillus curvatus on Nham fermentation was studied. Nham inoculated with L. curvatus at 104 (LC104) and 106 cfu/g (LC106) exhibited a higher rate of fermentation than naturally fermented Nham (control) as indicated by greater rate of pH drop, lactic acid production, and changes in protein compositions. Based on the pH, the fermentation was completed within 72, 48 and 36 h for control, LC104, and LC106, respectively. Higher extent of proteolysis and lipolysis were observed during fermentation of Nham inoculated with starter bacteria (P<0.05P<0.05). Due to higher acid production rate and extent, texture development of inoculated Nham was more rapid. Inoculated Nham exhibited higher TPA hardness and adhesiveness but lower fracturability than naturally fermented Nham (P<0.05P<0.05). In terms of acceptability, control and LC104 had higher ratings on the overall liking than LC106 (P<0.05P<0.05). However, LC104 was better accepted than control in terms of flavour, sourness, saltiness, and texture. Unusual smell was detected only in Nham inoculated at 106 cfu/g. Based on physico-chemical properties and consumer acceptability, L. curvatus is a potential starter for Nham fermentation. However, inoculation of L. curvatus at high level may cause off-flavour in the product.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 39, Issue 7, September 2006, Pages 814–826
نویسندگان
, , , , , ,