Identification of Lactic Acid Bacteria Isolated from Fermented Rice Noodle "Khanom Jeen" of Thailand

Studies on the Red Orange Pigment Producing Lactic Acid Bacteria L 622 in the Fermented Rice Noodle "Khanom Jeen" of Thailand. Part 1

Abstract

"Khanom jeen" is an indigenous fermented rice noodle of Thailand.
To examine the microflora and the hydrolysis of rice starch during fermentation, microbiological analysis was carried out periodically on a sample. Twenty strains of lactic acid bacteria were isolated and identified, and lactic acid bacteria amounted to 40 to 60 percent of the total isolated bacteria. Dominant coccus type species belonged to Streptococcus lactis, Streptococcus thermophilus and Pediococcus acidilactici, while rod shape species were mainly occupied by Lactobacillus acidophillus, Lactobacillus plantarum and Lactobacillus reuteri.
One of the strains was particularly interesting, since it had strong productivity of a red orange pigment. This strain was identified as Lactobacillus plantarum by its morphological and physiological properties.