Potential Use of <i>Lactiplantibacillus plantarum BCC 4352</i> as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

Potential Use of <i>Lactiplantibacillus plantarum BCC 4352</i> as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

The suitability of <i>Lactiplantibacillus plantarum</i> (<i>L. plantarum</i>) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. <i>L. plantarum</i> BCC 4352...

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Bibliographic Details
Main Authors: Yutthana Kingcha, Laphaslada Pumpuang, Saowalak Adunphatcharaphon, Kanittha Chantarasakha, Pannita Santiyanont, Manadsaree Klomtun, Thitiphorn Janyaphisan, Kittima Kongtong, Natthaporn Phonsatta, Atikorn Panya, Wonnop Visessanguan, Awanwee Petchkongkaew, Weerapong Woraprayote
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Fermentation
Subjects:
Nham
<i>Lactiplantibacillus plantarum</i>
probiotic
starter culture
fermented pork sausage
functional starter
Online Access:https://www.mdpi.com/2311-5637/10/3/145

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https://www.mdpi.com/2311-5637/10/3/145

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