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Effect of Stabilizers and Storage Time on the Quality of Tomato Sauce

Journal of Environmental Science and Engineering(A) 2024年第1期13卷 27-35页

作者： Kouch Sothakong Hor Rathna Ek Sopheap THENG Kouch chay chim Faculty of Agro-industry Royal University of AgriculturePhnom Penh 12400Cambodia Faculty of Veterinary Medicine Royal University of AgriculturePhnom Penh 12400Cambodia Ministry of Agriculture Forestry and Fisheries Phnom Penh 12300Cambodia

The experiment was conducted at laboratory of the faculty of Agro-industry,Royal University of Agriculture,locating in Phnom Penh city,commenced from August to October,*** single factor CRD(Completely Randomized Design)was used with 6 treatments and 3 *** the 7 ingredients were used such as tomato,sugar,salt,onion,bell pepper,sodium benzoate and vinegar,with or without *** processing,the sauce was kept in room temperature to observe the self-life and the variation of nutrients contain in 8 *** chemical compositions in the sauce were analyzed to identify the variation during storing in the temperature *** the findings showed that the pH value,Total soluble solids and Color(L,A&B)of all treatments has decreased in 8th week comparing to starting point,while the Total acids *** comparing among the 6 treatments,after the products have produced(w0),all the chemical compositions in group T0 containing the lowest,exception of Fat and Color(L).When the self-life up to eight weeks,all the composition parameters were statistically different(except for Moisture,Ash,Dry Mass,and Fat).For identification the Bacteria presenting showed that there was no present in first day of self-life until the first *** present of bacteria were detected from 2nd week to 8th week,excepted *** CFU of T0 had the lowest number of colonies,while T3 had the highest *** the same time,we found that the number of colonies decreases with the age of storage(self-life),which means that at the beginning of growing in the second week,it had higher amount(from 2.10 to 2.69 of CFU as log);while this number decreased with the shelf life up to 8 weeks,which is between 0 to 2.35.

关键词： Self-life chemical compositions bacteria CFU.

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Application of Antimicrobial Bacillus subtilis Strain as a Starter Culture to Improve Qualities and Safety of Fermented Soybean (SIENG) Produced in Cambodia

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Journal of Food Science and Engineering 2019年第8期9卷 333-353页

作者： Ek Sopheap Huon Thavrak Buntong Borarin chay chim Yasuhiro Inatsu Faculty of Agro-Industry Royal University of AgriculturePhnom Penh 12000-12401Cambodia Graduate Schools Royal University of AgriculturePhnom Penh 12000-12401Cambodia Division of Research and Extension Royal University of AgriculturePhnom Penh 12000-12401Cambodia Food Safety Division National Food Research InstituteTsukubaIbaraki 305-8642Japan

Fermented foods play a very important role in Cambodian health and nutrition,as well as other developing countries where food preservation methods may be ***,a Khmer fermented soybean product,naturally contains both beneficial and pathogenic *** fermentation that relies on natural microbial flora and environmental conditions results in variable product quality and can lead to spoilage.A starter culture such as Bacillus subtilis can ensure the safety and stability of the *** objective of this study is to control the growth of Gram positive pathogens contaminated into traditional fermented soybean(SEING)by using antimicrobial Bacillus subtilis isolated from the same kind of *** of 120 SIENG samples,49 *** strains were isolated,and 12 of *** were positively synthesized compared with the lyophilized control *** of these strains(BTM8-7 and BTM8-8)produced high levels of *** identified five Bacillus strains with the ability to fight against indicator pathogenic *** the five strains,***6-2 had the highest activity level against Lactobacillus plantrum ATCC 8014 and the largest ***6-2 tolerated up to 20 h at 30℃ and 22 h at 37℃.In testing the strains with PK and PK-PMSF enzymes,bacteriocin produced by the strain ***6PK untreated and ***6-2PK-PMSF had a significantly stronger ability to suppress all the pathogenic indicators from 0 h to 47 h compared to the ***,CeM6-2 outperformed the Miyagino strains,as it actively produced bacteriocin that fought against all four indicator strains of Gram positive and lactic acid groups,especially against Listeria monocytogenes,Streptococcus pyrogene,Leuconostoc mesenterids and ***,from 0 h-58 h and 0 h-40 h at 35℃.CeM6-2(1%)strain had the highest ability to fight against *** at 24 h and at 34 h to 44 h incubation as ***6-2(10:0 mL)and CeM6-2(9:1 mL)have the strongest ability to fight against B.

关键词： SIENG(Khmer traditional fermented soybean) soybean fermentation bacteriocin Bacillus subtilis Bacillus cereus pathogens spoilage microorganism

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