Evaluation of fermentation assisted by Lactobacillus plantarum (TISTR 864, TISTR 877) on quality of Som Pak Kad Keaw Plee (northeast Thai pickled mustard)

Abstract

The research aims to an evaluation of fermentation assisted by Lactobacillus plantarum (TISTR 864, TISTR 877) on the quality of Som Pak Kad Keaw Plee (northeast Thai pickled mustard). Powder inoculum of L. plantarum TISTR 864 (LP864), L. plantarum TISTR 877 (LP877), and L. plantarum TISTR 864 mix with L. plantarum TISTR 864 (LP864 mix with LP877) was prepared and used in the production of   Som Pak Kad Keaw Plee in 3 samples. The quality of the sample was studied in comparison with natural fermentation (control sample). The results revealed that fermentation by inoculum of LP877 had a short fermentation time of only 60 h and natural fermentation had the longest fermentation time of 96 h. Fermentation by inoculum of 3 samples had lightness (L*) and redness (a*) no difference with natural fermentation (P>0.05), whereas fermentation by inoculum of LP864 mix with LP877 had yellowness (b*) higher than other samples as b* of petioles and leaves was 25.54 and 17.17, respectively. The firmness and toughness of fermentation by inoculum of 3 samples were high between 58.46 – 64.97 N and 59.45 – 61.18 N.sec, respectively. The enumeration of total bacteria count and lactic acid bacteria of fermentation by inoculum of 3 samples was not different with natural fermentation (P>0.05). However, fermentation by inoculum of 3 samples reduced the population of yeast and mold lower than natural fermentation (P≤0.05) especially fermentation by inoculum of LP864 mix with LP877 had the lowest yeast and mold population at 4.75 log CFU/g. The overall acceptance scores of fermentation by inoculum of 3 samples were the like moderately. Therefore, 3 samples of inoculum have a promising to be used in the production of Som Pak Kad Keaw Plee.