Studies on Microbial Quality, Protein Yield, and Antioxidant Properties of Some Frozen Edible Insects.

This research investigated the microbial quality and the protein contents of Thai commercial frozen products of silkworm (), bamboo caterpillar (), and field cricket (). Total mesophilic aerobic counts were about 8-8.4 log cfu/g, while lactic acid bacteria numbers were up to 5.

Potential Prebiotic Oligosaccharide Mixtures from Acidic Hydrolysis of Rice Bran and Cassava Pulp.

Two agricultural wastes, rice bran and cassava pulp were subjected to acidic hydrolysis by 2 M sulfuric acid which resulted in hemicellulosic oligosaccharide mixtures. Monosaccharide component analysis of these mixtures revealed that the oligosaccharides of rice bran acid hydrolysate (RAHF) composed of glucose and arabinose while cassava pulp acid hydrolysate (CAHF) was found to be comprised of glucose, galactose and arabinose. Both RAHF and CAHF were able to fuel all of the tested three Lactobacillus, five Bifidobacterium and three Bacteroides strains indicating the prebiotic potential of these oligosaccharide mixtures.

Systematic identification of Lactobacillus plantarum auxotrophs for fermented Nham using genome-scale metabolic model.

In this study, a systematic strategy is presented, which identifies auxotrophic starters for the popular Thai fermented sausage product, called Nham, using a genome-scale metabolic model. A published genome-scale model of Lactobacillus plantarum WCFS1 is adopted for studying the L. plantarum BCC9546 characteristics cultured on Simulated Nham Broth.

Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production.

The aim of this study was to derive new starter culture variants that are unable to grow below pH 4.6, the desirable pH of the Thai fermented pork sausage, Nham, specified by Thailand Food Standard, and apply them in Nham fermentation. Several acid-sensitive mutants of one of the commercial Nham starter cultures, Lactobacillus plantarum BCC 9546, were isolated as spontaneous neomycin-resistant mutants.

Isolation and characterization of acid-sensitive mutants of Pediococcus acidilactici.

Acid-sensitive mutants of Pediococcus acidilactici BCC 9545, a starter culture of the Thai fermented pork sausage nham, were isolated as spontaneous neomycin resistant mutants. The mutants generally produced less acid and acidified the culture media less than the parent strain in a 72 h culturing period. Interestingly, the ATPase activities of the mutants did not differ considerably from that of the parent strain in acidic conditions.