Characterization of probiotic lactic acid bacteria as pure culture starter for Plasom fermentation
Keywords:
lactic acid bacteria, probiotic, starter culture, PlasomAbstract
Lactobacillus plantarum NM4-2 and PS1-3 were used to study the probiotic properties. Both showed the homofermentative property, non-hydrolyzed of proteins, fats, and soluble starches, and non-inhibit the food borne pathogen growth, including Escherichia coli, Salmonella Typhi, Shigella flexneri and Listeria monocytogenes. However, both were sensitive to penicillin G and amoxicillin, but not ciprofloxacin. Using both strains as pure culture starter for Plasom fermentation on a laboratory scale, and there were no statistical differences in pH, lactic acid, and the quantity of lactic acid bacteria, comparison to the natural fermented one (p<0.05), and the taste perception as well. Therefore, the studied probiotics lactic acid bacteria might be alternatively used add-on as pure culture starter in Plasom fermentation process.
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