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Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork
(2026-12-01)
Tangwatcharin, Pussadee
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Sorapukdee, Supaluk
Characterization of immobilized Lactobacillus plantarum KL102 fiber powder and its application as a probiotic starter culture for probiotic Thai-fermented pork were evaluated. The influence of KL102 inoculum (free cells) and immobilized KL102 fiber powder additions on changes in microbiological and physicochemical qualities were estimated during 3 days of fermentation. For finished products, instrumental texture and color were collated. The results showed that the immobilized KL102 cells maintained their morphology and count within the banana peel dietary fiber after drying, with no significant difference observed. The addition of both forms of KL102 led to higher values of LAB, total acidity, and the proteolysis index, along with a lower pH and reduced levels of yeast, Enterobacteriaceae, Staphylococcus aureus, coliform, Escherichia coli, and lipid oxidation during the 3-day fermentation (p < 0.05). The released water content of samples to which immobilized KL102 fiber powder addition were lower than those of the others (p < 0.05). Mold and Salmonella spp. in all products during fermentation were not detected. The finished product with immobilized KL102 fiber powder exhibited lower hardness, gumminess and chewiness than the others (p < 0.05). The color of this batch was also less light and yellow than the others (p < 0.05). Finally, the addition of immobilized KL102 fiber powder produced improvement of product quality, and this powder proved to be a convenient probiotic starter culture with confirmed microbiological safety for Thai-fermented meat production.
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Metabolite, volatile, and sensory profiles of cocoa and chocolate produced with Bacillus megaterium and Lactobacillus plantarum starter cultures
(2026-08-01)
Phumsombat, Putthapong
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Chaidech, Pailin
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Tipvarakarnkoon, Tatsawan
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Veerasaranakit, Veerapat
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Todhanakasem, Tatsaporn
Cocoa is a critical agricultural commodity enjoyed by people worldwide. The microbiome of cocoa beans has proven to be an essential influence on flavor profile, creating aromatic flavor compounds through natural fermentation. Controlled fermentation using isolated starter cultures can be employed to control the quality of the fermentation process on-farm. The relationship of the microbial community during fermentation to resultant biochemical characteristics including flavor, aroma, and metabolic attributes must be understood to be leveraged for product design. Over seven days of conventional cocoa fermentation, we identified 21 genera of bacteria, with the community demonstrating time-based differences in microbial diversity along with alterations in relation to anaerobic and aerobic fermentation conditions. We further used Lactobacillus plantarum and Bacillus megaterium as starters in controlled on-farm fermentation, which resulted in high quantities of theobromine and cyclandelate. Lactobacillus plantarum , Pichia kudriavzevii , and Bacillus megaterium were common indigenous microbes found in controlled fermentation. Volatile analysis further revealed that L. plantarum was associated with fruity–floral aroma characteristics, whereas B. megaterium contributed roasted and caramel-like flavor notes. Sensory evaluation confirmed clear discrimination among chocolate samples, with starter-fermented chocolates exhibiting pronounced fruity, floral, and honey-like attributes compared with the control.
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Lactobacillus plantarum JCM 1149 Growth Enhancement by using Chlorella sp. KLSc61-pretreated Cells
(2025-06-01)
Khanrin, Lalita
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Boonyakorn, Phonwimon
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Wongsariya, Karn
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Kittiwongwattana, Chokchai
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Maneeruttanarungroj, Cherdsak
Dry microalgal biomass was previously tested as prebiotic to enhance the growth of probiotic bacteria. However, the drying process could be ineffective for scaling up probiotic production. This study aimed to investigate the use of fresh, pretreated microalgal biomass to promote the growth of Lactobacillus plantarum JCM 1149. Chlorella sp. KLSc61 cells were pretreated by three different methods: physical treatment with microwave radiation at power levels of 300, 500, and 700 W; chemical treatment with 0.1 M citric acid and 0.5 M sodium hydroxide; and biological treatment with cellulase enzyme. The 2.5% pretreated Chlorella cells were then added to L. plantarum JCM 1149 culture, and the growth was observed at 37 °C for 24 h of incubation. The results showed that, during the log phase (6-10 h), Chlorella cells pretreated with microwave radiation at 700 W were the most effective in promoting L. plantarum JCM 1149 growth, which was 1.4- and 1.5-fold of L. plantarum JCM 1149 without adding Chlorella and with untreated cells, respectively. Extension of the pretreatment time by microwave radiation at 700 W from up to 2 min increased the growth of L. plantarum JCM 1149 up to 1.8-fold of pretreatment time by microwave radiation at 700 W 1 min, compared to the control groups. Additionally, increasing the amount of Chlorella biomass up to 5% (w/v) extended the log phase of L. plantarum JCM 1149 and increased cell accumulation during the stationary phase. Unlike dry microalgal biomass, the simplicity of fresh, pretreated Chlorella biomass shown in this study may facilitate large-scale, commercial production of L. plantarum strains as probiotics.
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Microbiological and physicochemical qualities of moo som (Traditional thai fermented meat) inoculated with lactic acid bacteria starter
(2020-01-01)
Tangwatcharin, Pussadee
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Nithisantawakhup, Jiraroj
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Sorapukdee, Supaluk
The effects of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rates and qualities of moo som, a traditional Thai fermented pork, were evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TISIR543 (commercial starter) were used as starter cultures in the production of moo som. The decreased amounts of Staphylococcus aureus and coliforms in moo som inoculated with L. plantarum KL102 were at faster rates than those in Moo som inoculated with L. plantarum TISIR543. However, the final products of moo som inoculated with both LAB starters did not find S. aureus or and coliform loadings. Inoculation of both LAB starters could control growth of yeast in samples during fermentation. Furthermore, both starter cultures exhibited a higher rate of fermentation than the control (without inoculum), as demonstrated by the faster rate pH drop and acid production (p < 0.05) during fermentation, while the fermentation of all samples were completed within 3 d. Due to higher acid production rate, texture, and especially hardness, gumminess and chewiness of inoculated moo som were higher than control moo som in the final products (p < 0.05). From the results, the inoculation of LAB starter was more beneficial in color and in overall sensory evaluation (p < 0.05). The overall quality was positively correlated with the color, odor, and texture of moo som (p < 0.01). Based on microbiological and physicochemical qualities and sensory evaluation, KL102 is a potential LAB starter for moo som production.
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Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som
(2019-01-01)
Tangwatcharin, Pussadee
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Nithisantawakhup, Jiraroj
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Sorapukdee, Supaluk
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 a generation time than in the 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 Moo som inoculated with KL102 were lower amount those with TISIR543 (p<0.05).Objective: The aims of this study were to select one strain of Lactobacillus plantarum (L. plantarum) 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 culture (KL101, KL102, and KL103) were selected based on 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.Conclusion: KL102 was a suitable starter culture to reduce the biogenic amine formation in Moo som.
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Purification and characterization of a novel plantaricin, KL-1Y, from Lactobacillus plantarum KL-1
(2015-06-13)
Rumjuankiat, Kittaporn
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Perez, Rodney Horanda
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Pilasombut, Komkhae
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Keawsompong, Suttipun
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Zendo, Takeshi
Three bacteriocins from Lactobacillus plantarum KL-1 were successfully purified using ammonium sulfate precipitation, cation-exchange chromatography and reverse-phase HPLC. The bacteriocin peptides KL-1X, -1Y and -1Z had molecular masses of 3053.82, 3498.16 and 3533.16 Da, respectively. All three peptides were stable at pH 2–12 and 25 °C and at high temperatures of 80 and 100 °C for 30 min and 121 °C for 15 min. However, they differed in their susceptibility to proteolytic enzymes and their inhibition spectra. KL-1Y showed broad inhibitory activities against Gram-positive and Gram-negative bacteria, including Salmonella enterica serovar Enteritidis DMST 17368, Pseudomonas aeruginosa ATCC 15442, P. aeruginosa ATCC 9027, Escherichia coli O157:H7 and E. coli ATCC 8739. KL-1X and -1Z inhibited only Gram-positive bacteria. KL-1X, KL-1Y and KL-1Z exhibited synergistic activity. The successful amino acid sequencing of KL-1Y had a hydrophobicity of approximately 30 % and no cysteine residues suggested its novelty, and it was designated “plantaricin KL-1Y”. Plantaricin KL-1Y exhibited bactericidal activity against Bacillus cereus JCM 2152T. Compared to nisin, KL-1Y displayed broad inhibitory activities of 200, 800, 1600, 800, 400 and 400 AU/mL against the growth of Bacillus coagulans JCM 2257T, B. cereus JCM 2152T, Listeria innocua ATCC 33090T, Staphylococcus aureus TISTR 118, E. coli O157:H7 and E. coli ATCC 8739, respectively, whereas nisin had similar activities against only B. coagulans JCM 2257T and B. cereus JCM 2152T. Therefore, the novel plantaricin KL-1Y is a promising antimicrobial substance for food safety uses in the future.
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