Improved Survival of Freeze-Dried Lactobacillus pentosus SY130 and Applied as a Co-culture Starter with Lactobacillus plantarum KJ03 for Fermenting Stink Bean (Sataw-Dong)

Author:

Rakchai Naruemon,Maneerat SuppasilORCID

Funder

prince of songkla university

Publisher

Springer Science and Business Media LLC

Subject

Microbiology

Reference19 articles.

1. Boonseng O (2016) Isolation, screening and characterization of bioactive compounds against film yeasts produced by lactic acid bacteria isolated from fermented stinky bean (Sataw-Dong). Master dissertation, Prince of Songkla University, Songkhla

2. Jampaphaeng K, Cocolin L, Maneerat S (2017) Selection and evaluation of functional characteristics of autochthonous lactic acid bacteria isolated from traditional fermented stinky bean (Sataw-Dong). Ann Microbiol 67:25–36. https://doi.org/10.1007/s13213-016-1233-3

3. Papavasiliou G, Kourkoutas Y, Rapti A, Sipsas V, Soupioni M, Koutinas AA (2008) Production of freeze-dried kefir culture using whey. Int Dairy J 18:247–254. https://doi.org/10.1016/j.idairyj.2007.09.005

4. Jampaphaeng K (2018) Screening, starter culture development and microbiota population of stink bean (Sataw-Dong) fermentation. Doctoral dissertation, Prince of Songkla University, Songkhla, Thailand

5. Kets EPW, de Bont JAM (1994) Protective effect of betaine on survival of Lactobacillus plantarum subjected to drying. FEMS Microbiol Lett 116:251–256. https://doi.org/10.1111/j.1574-6968.1994.tb06711.x

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