1. Safety evaluation and bacterial community of kung-som using PCR-DGGE technique
- Author
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Saelao, S., Keasuwan, S., Soottawat Benjakul, and Maneerat, S.
- Subjects
lcsh:T ,food and beverages ,Kung-som ,lcsh:Technology ,food safety ,lcsh:Technology (General) ,bacteria ,lcsh:T1-995 ,lcsh:Q ,microflora ,DGGE ,lcsh:Science ,lcsh:Science (General) ,lcsh:Q1-390 - Abstract
This study evaluates the safety of kung-som which was distributed in local markets and using PCR-DGGE technique to identify microflora in kung-som. Lactic acid bacteria (LAB) were found at counts of more than 7 log CFU g-1 in all samples and the total viable counts were about 5-8 log CFU g-1 . Bacillus cereus and yeasts were detected at around 2 log CFU g-1 and 5-6log CFU g-1, respectively. For DGGE analysis, LAB and coagulase negative staphylococci (CNS) bacteria dominated over other microorganisms. The sequencing of the DNA bands from DGGE gels corresponding to kung-som samples showed the presence of LAB as the major microflora in the products, namely: Lactobacillus farciminis, Lactobacillus plantarum, Lactococcus garvieae, Tetragenococcus halophilus and Weissella thailandensis. In addition, Staphylococcus carnosus was detected in kung-som as minor microflora. These dominant strains would allow the development of defined starter cultures for improving the quality of kung-som.