Authors: Norng Chakriya, Dizon Erlinda I, Elegado Francisco B, Huon Thavrak, Masataka Uchino, Suzuki T, Seng Mean, Chay Chim.
Application of lactic acid bacteria will be contributed to improve the quality and safety of local fermented food products and optimize to indigenous agricultural commodities. The objective of this research is to improve the quality and safety of fermented muskmelon inoculated with different starter cultures of lactic acid bacteria. The processing of fermented muskmelon were prepared with To = Control; T1 = Lactobacillus plantarum; T2 = Lactobacillus brevis; T3 = Lactobacillus pentosus; and T4 = Pediococcus pentosaceus in this research experiment. The safety and quality of samples were determined. The titratable acidity, total soluble solid and salty content were increased during fermentation process. Physicochemical properties and antioxidant properties in fermented muskmelon inoculated with different starter cultures of lactic acid bacteria was significantly different (p≤0.05) excepted of sodium chloride. The total viable counts (TVC) was significantly different at 0.42x103 CFU/g for sample of control and the lowest of samples inoculated with different starter cultures of lactic acid bacteria. The safety of fermented muskmelon against pathogenic bacteria such as salmonella, staphylococcus and coliform species were absent. The sensory evaluation of fermented muskmelon inoculated with different starter culture of lactic acid bacteria were significantly different (p ≤ 0.05) accepted sourness and saltness. In conclusion, the physicochemical properties, microbiological load, and sensory properties were significantly different in sample products. However, the above-mentioned isolation could be utilized as starter cultures for the commercial fermentation of vegetables, fermentation of fish and yogurt of production should be determined.
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