Publications by authors named "Preenapa Thepkasikul"
Int J Food Microbiol
February 2009
Article Synopsis
- The study investigates the use of genetically modified Lactobacillus plantarum BCC 9546 (LpBCC9546) as a starter culture for Nham, a traditional Thai fermented pork sausage, to confirm its growth during fermentation.
- A recombinant strain, LpG11, was created to be distinguishable from natural microbes; it was found to increase significantly in numbers during the initial 12 hours of fermentation before declining after 60 hours.
- Results showed that LpG11's growth pattern and the quality of Nham (acidity, texture, color) were comparable to the unmodified strain, suggesting LpG11 is a useful starter culture for monitoring and improving Nham production.
