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


Paper Type 
 Contributed Paper
Title 
 Selection of Starter Cultures for the Production of Vegetarian Kapi, a Thai Fermented Condiment
Author 
 Suttida Wittanalai, Nopakarn Chandet, and Nuansri Rakariyatham
Email 
 nuansri1@yahoo.com
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
Start & End Page 
 314 - 325
Received Date 
 2009-09-16
Revised Date 
Accepted Date 
 2010-03-24
Full Text 
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Keyword 
 Bacillus subtilis, vegetarian kapi, fermentation, mung bean, food condiments
Volume 
 Vol.37 No.2 (MAY 2010)
DOI 
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.
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