An overview of small-scale food fermentation technologies in developing countries with special reference to Thailand: scope for their improvement

Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage

“…Nham inoculated with P. pentosaceus BCC 3772 at 10 6 CFU/g (B6) exhibited a higher rate of fermentation than that inoculated with 10 4 CFU/g (B4) and control Nham (C) as indicated by the larger rate of pH drop (Fig. 5), in agreement with previous results (Valyasevi & Rolle, 2002). B6 and B4 exhibited faster and higher development in TPA hardness than control Nham (P < 0.05).…”

“…The specific characteristics of this product mainly arise from the raw food materials used and the adventitious microflora associated with its production (Valyasevi & Rolle, 2002;Visessanguan et al, 2006). Similar to many, if not all, fermentations of food, Nham is processed under non-sterile condition, and thus the occurrences of undesirable microorganisms such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes, are frequently observed especially in Nham with a pH higher than 4.6 (Paukatong & Kunawasen, 2001).…”

“…Using of bacteriocin producing-lactic acid bacteria (LAB) is one feasible strategy that can be employed to improve safety of Nham consumption. Among possible LAB candidates, pediococci and lactobacilli obtained from meat origin are of particularly interest as they are known to play an important role during Nham fermentation (Luxananil et al, 2009;Valyasevi & Rolle, 2002) and also they produce bacteriocins capable of inhibiting L. monocytogenes growth (Anastasiadou, Papagianni, Filiousis, Ambrosiadis, & Koidis, 2008;Bhunia, Johnson, & Ray, 1987;Huang et al, 2009). Among the bacteriocin having high anti-listeria activity, pediocin PA-1/AcH and pediocinlike bacteriocins have been studied widely (Ennahar, Sonomoto, & Ishizaki, 1999).…”

Development of bacteria identification array to detect lactobacilli in Thai fermented sausage

“…In this work, DNA microarray was developed specifically to detect lactic acid bacteria and some foodborne pathogens commonly found in Nham, a Thai-style pork sausage fermented by mixing ground pork, cooked pork rind, cooked rice, garlic and salts, before being packed in banana leaves or plastic wrappers and left at ambient temperature for 3 to 4 days (Valyasevi and Rolle, 2002). The indigenous bacteria found in fermented food, including Nham, are mainly lactic acid bacteria such as Lactobacillus plantarum and L. pentosus, L. sakei, Pediococcus acidilactici and P. pentosaceus (Tanasupawat and Komagata, 1995).…”

Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

“…The pH of the high-salt Plasom was low (5.7) despite the small number of LAB (7.5 log cfu/g) (Østergaard, Embarek, Wedel-Neergaard, Huss, & Gram, 1998). No LAB starter cultures are commercially available yet for the smallscale processing of traditional Thai fermented foods (Valyasevi & Rolle, 2002).…”