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

Food microbiology - 1 Sept 2010

Jaichumjai Pornpan, Valyasevi Ruud, Assavanig Apinya, Kurdi Peter

Abstract excerpt

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. The growth...

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PMID: 20630315
DOI: 10.1016/j.fm.2010.03.014

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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