Selection of Starter Cultures for the Production of Vegetarian Kapi, a Thai Fermented Condiment

Suttida Wittanalai, Nopakarn Chandet, and Nuansri Rakariyatham
* Author for corresponding; e-mail address: nuansri1@yahoo.com
Volume: Vol.37 No.2 (MAY 2010)
Research Article
DOI:
Received: 16 September 2009, Revised: -, Accepted: 24 March 2010, Published: -

Citation: Wittanalai S., Chandet N. and Rakariyatham N., Selection of Starter Cultures for the Production of Vegetarian Kapi, a Thai Fermented Condiment , Chiang Mai Journal of Science, 2010; 37(2): 314-325.

Abstract

Kapi is a traditional fermented shrimp paste that serves as a flavoring in various Thai foods. 7 kapi samples from local markets in Chiang Mai, Trad, Rayong, Chon Buri and Nakhon Sawan, Thailand, were used as a source for the isolation of their bacterial strains. The total viable count of the 7 samples was in the range of 8.48 – 9.30 log cfu/g. A total of 23 isolates were obtained, 10 of which had the ability to produce both proteolytic and amylase activity and these were selected to produce vegetarian kapi using mung bean protein as a substrate. Among the 10 strains, isolate RY1 which was identified as 16s rDNA analysis, was selected to be the starter culture due to its ability to produce the highest total quantities of nitrogen (110.07 2.76 g/kg), free amino acids (7.92 1.34 mg/g) as well for its low ammoniacal nitrogen content (5.63 0.20 g/kg). The quality of the vegetarian kapi produced by isolate vegetarian kapi samples. There were significant differences free amino acid and ammoniacal nitrogen between the vegetarian kapi produced from subtilis showed no significant differences between laboratory vegetarian kapi and commercial vegetarian kapi. With the use of the starter culture in a shorter period compared with the commercial vegetarian kapi. Bacillus subtilis byB. subtilis RY1 was compared to that of the commercial(p<0.05) in moisture, protein, pH,B.RY1 and the commercial vegetarian kapi. In addition, organoleptic evaluation scoresB. subtilis RY1, the vegetarian kapi could be produced

Keywords: Bacillus subtilis, vegetarian kapi, fermentation, mung bean, food condiments

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