Sorapukdee, Supaluk

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Preferred name
Sorapukdee, Supaluk
Alternative Name
Sorapukdee, S.
Main Affiliation
Email
supaluk.so@kmitl.ac.th

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    Item type:Publication,
    Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork
    (2026-12-01)
    Tangwatcharin, Pussadee
    ;
    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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    Item type:Publication,
    Microbiological and physicochemical qualities of moo som (Traditional thai fermented meat) inoculated with lactic acid bacteria starter
    (2020-01-01)
    Tangwatcharin, Pussadee
    ;
    Nithisantawakhup, Jiraroj
    ;
    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.