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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0596    [Accepted] Published online February 7, 2019.
Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som
Pussadee Tangwatcharin1,*  , Jiraroj Nithisantawakhup1  , Supaluk Sorapukdee1 
Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Correspondence:  Pussadee Tangwatcharin, Tel: +011-662-329-8000 Ext, Fax: +011-662-329-8519, Email: putang3009@hotmail.com
Received: 10 August 2018   • Revised: 2 October 2018   • Accepted: 10 August 2018
Abstract
Objective: The aims of this study were to select one strain of Lactobacillus platarum for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biogenic amines reduction in Moo som.

Methods

Three strains of indigenous L. plantarum starter cultures (KL101, KL102 and KL103) were selected on the basis of their safety including antibiotic resistance and decarboxylase activity, and fermentation property as compared with a commercial starter culture (L. plantarum TISIR543). Subsequently, the effect of the selected indigenous safe starter culture on biogenic amines formation during Moo som fermentation was studied.

Results

KL102 and TISIR 543 were susceptible to penicillin G, tetracycline, chloramphenicol, erythromycin, gentamycin, streptomycin, vancomycin, ciprofloxacin and trimethoprim (MIC90 ranging from 0.25 to 4 μg/ml). All strains were negative amino acid-decarboxylase for lysis of biogenic amines in screening medium. For fermentation in Moo som broth, a relatively high maximum growth rate of KL102 and TISIR543 resulted in lower their generation times than other strains (p < 0.05). These strain counts were constant during the end of fermentation. Similarly, KL102 or TISIR543 addition supported increases of lactic acid bacterial count and total acidity in Moo som fermentation. For biogenic amine reduction tyramine, putrescine, histamine and spermine contents in Moo som decreased significantly by the addition KL102 during 1 d of fermentation (p < 0.05). In final product, histamine, spermine and tryptamine contents in Moom-Moo som inoculated with KL102 were lower amount those with TISIR543 (p < 0.05).
Conclusion
The results focused on selection of an indigenous safe starter culture, KL102, for using in production of Moo som and composition of this suitable starter culture to reduce the biogenic amine formation in Moo som.
Keywords: LAB Starter Culture; Lactobacillus plantarum; Antibiotic Resistance; Biogenic Amine; Moo som; Traditional Thai fermented pork
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