Original Article | 2007, Vol.29, No.4, pp. 1135-1143
Induction and inhibition of film yeast from fermented bamboo shoot by seasoning plants
Jaruwan Maneesri and Payap Masniyom
pp. 1135 - 1143
Abstract
Three samples of fermented bamboo shoot taken from a village in Amphur Kokpho, Pattani Province, were microbiologically examined. Total viable count was between at 104-105 cfu/ml while pH range was between 3.4-4.4. Isolation and identification of film yeast on surface of fermented liquid revealed Saccharomyces cerevisiae J1, Candida krusei J2 and Candida krusei J3. When film yeast was cultivated in liquid culture with different NaCl concentrations (0, 2.5, 5 and 7.5% (w/v)), all species tolerated 2.5% NaCl addition. However, growth decreased depending on NaCl concentration. S. cerevisiae J1 grew faster than C.krusei J2 and C. krusei J3. The cultivation of film yeast in medium with different agar concentrations (0.3, 0.5, 1 and 1.5% (w/v)) within 24 h showed that 0.3% was the optimal agar concentration. Seasoning plants (garlic, ginger, galangal, lemon grass, lesser galangal, clove, kaffir lime, garcinia and shallot) were extracted with water (3% (w/v)) and tested for growth inhibition. Results showed the clove extract inhibited all yeast strains within 12 h and after that the efficiency of inhibition was decreased. At low concentration of 0.75% (w/v) clove extract could inhibit film yeast in fermented bamboo shoot.
