Main Article Content
In this study, the viability of probiotic Lactobacillus plantarum TISTR 2075 in different kind of cereal extracts was determined during fermentation and storage. During storage at 4°C for 144 h, fermented Plai Ngahm Prachin Buri rice extract exhibited the highest survival rate of 94.91% which was significant difference (P<0.05) from other fermented cereal extracts. Whereas, the highest survival rate of the strain stored at 37°C for 60 h was detected in fermented black glutinous rice extract (83.40% survival rate). Furthermore, the stability of the strain could be considered in a term of the specific rate of degradation (k). The lowest k value of 0.0034 h-1 and 0.0181 h-1 was also observed in fermented Plai Ngahm Prachin Buri rice extract storage at 4°C and fermented black glutinous rice extract storage at 37°C, respectively. Total reducing sugar and free amino nitrogen evolution of all fermented cereal extracts decreased over the course of storage period.
How to Cite
Savedboworn, W., Charoen, R., & Phattayakorn, K. (2014). Growth and Survival Rates of Lactobacillus plantarum in Thai Cereal Cultivars. Applied Science and Engineering Progress, 7(3), 49–61. Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/67448