Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish

Saithong, Pramuan; Panthavee, Wanchai; Boonyaratanakornkit, Malai; Sikkhamondhol, Chomdao

doi:10.1016/j.jbiosc.2010.06.004

Cited by 72 publications

(46 citation statements)

References 11 publications

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“…High colonization of the genus Fusarium were obtained from several plant species such as Mirabilis jalapa, Cephalotaxux mannii, Sesbania grandiflora, family Araceae, Leguminosae and Gramineae. This suggests allopatric existence of endophytic Fusarium based on different geographical regions and ecological niches and their ubiquity as endophyte among plant species [15,[17][18][19][20].…”

Section: Resultsmentioning

confidence: 99%

NEW PYRAN OF AN ENDOPHYTIC FUNGUS Fusarium sp. ISOLATED FROM THE LEAVES OF BROTOWALI (Tinaspora crispa)

Elfita¹,

Munawar²,

Muharni³

et al. 2013

Indones. J. Chem.

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Section: Resultsmentioning

confidence: 99%

NEW PYRAN OF AN ENDOPHYTIC FUNGUS Fusarium sp. ISOLATED FROM THE LEAVES OF BROTOWALI (Tinaspora crispa)

Elfita¹,

Munawar²,

Muharni³

et al. 2013

Indones. J. Chem.

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“…The presence of Gram positive-cocci lactic acid bacteria in inasua also supported by the decrease of pH fermented fish product is not less than 5.00. Cocci lactic acid bacteria are generally have the ability to produce acid that is lower than the rod-shaped lactic acid bacteria, particularly Lactobacillus (Kopermsub and Yuchalard, 2010;Saithong et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria from Inasua

Mahulette

Mubarik

Suwanto

et al. 2017

J.Tropical Biodiversity Biotechnology

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“…Fish products obtained by lactic fermentation are very common in Southeast Asia (SaithoNg et al, 2010). In South America, countries like Argentina, Chile, and Peru have developed fermented products with anchoveta (Engraulis ringens).…”

Section: Acceptance Of Fermented Anchovy (Engraulis Anchoita)mentioning

confidence: 99%

Acceptance of fermented anchovy(Engraulis anchoita)

Carbonera¹,

Mitterer-Daltoé²,

Lohfeldt³

et al. 2014

Acta Alimentaria

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The objective of this study was to evaluate the acceptance of fermented anchovy (Engraulis anchoita) by consumers aged 18-67 (n=100) from two experiments, first using preference test and then by acceptance of formulation preference. Anchovy fillets were fermented with added NaCl and glucose with 4 different treatments: A (NaCl 1% and glucose 4%), B (NaCl 1% and glucose 6%), C (NaCl 1.5% and glucose 4%), and D (NaCl 1.5% and glucose 6% glucose). At first, the preference of fermented anchovy fillets with samples prepared in the form of pizza was assessed by applying a preference ranking test to 75 consumers. The results indicated the sample with 1% NaCl and 6% glucose as the preferred (P>0.05). Later in the second stage, the preferred fermented fillet was subjected to acceptance by 100 consumers who have the consumption habit of such product by using a hedonic scale of 9 points. The results indicated an acceptance rate of 79.8%. This work aimed to call attention to the importance of the acceptance of this food.

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Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish

Cited by 72 publications

References 11 publications

NEW PYRAN OF AN ENDOPHYTIC FUNGUS <i>Fusarium</i> sp. ISOLATED FROM THE LEAVES OF BROTOWALI (<i>Tinaspora crispa</i>)

NEW PYRAN OF AN ENDOPHYTIC FUNGUS <i>Fusarium</i> sp. ISOLATED FROM THE LEAVES OF BROTOWALI (<i>Tinaspora crispa</i>)

Isolation and Characterization of Lactic Acid Bacteria from Inasua

Acceptance of fermented anchovy(Engraulis anchoita)

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