Abstract
“Pha-ork Kontrey” is a Cambodian traditional fermented small fish and is characterized by a low salt concentration and short fermentation period. Suitable starter culture strains from different fermented fish were isolated in an effort to control the growth of contaminating bacteria in the food. Five log CFU/g of Escherichia coli or Staphylococcus aureus was spiked into Pha-ork samples before fermentation. Cultures of isolated Lactobacillus plantarum strains (8 to 9 log CFU/g) were spiked to the samples at the same time. Growth of the inoculated L. plantarum showed rapid increases in lactic acid concentration. The number of spiked E. coli or S. aureus was significantly reduced in 48 h at room temperature (28–32 °C) in the presence of starter culture (9 log CFU/g), whereas 120 h fermentation was required without it. The use of starter culture did not significantly change the quality of Pha-ork Kontrey in term of appearance and color; however, for odor, taste, and overall, the use of starter culture at 9 log CFU/g was significantly better than other treatments. To suppress the growth of spiked E. coli and/or S. aureus into Pha-ork Kontrey, 3-day fermentation with isolated L. plantarum (9 log CFU/g) is recommended.
