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Gewählte Master / Diploma Thesis:

Julia-Maria Schmidt (2017): Mikrobiologie fermentierter Lebensmittel aus Kambodscha.
Master / Diploma Thesis - Institut für Lebensmittelwissenschaften, BOKU-Universität für Bodenkultur, pp 213. UB BOKU obvsg

Data Source: ZID Abstracts
Fermentation has been used for a long time to preserve food from spoilage. In Asian countries, traditional fermented foods are very popular. They are mostly produced through spontaneous fermentation or “backslopping”. Within this study, 60 samples of fermented foods from Cambodia were analysed. The samples included fermented fish and shrimp products as well as fermented vegetables and fruits. On one hand, the physico-chemical properties pH-value, water activity, salt content and the content of biogenic amines were investigated. On the other hand colony counts of lactic acid bacteria, halophilic and halotolerant bacteria, as well as selected pathogenic, spoilage and indicator organisms were determined applying cultural methods. An immunological test was used for detecting Salmonella spp. and Listeria spp.. The obtained results showed the diversity of the investigated foods. The physico-chemical findings, especially the salt contents, varied a lot between the different product groups as well as within these groups. In most samples, halophilic and halotolerant bacterica, presumptive Bacillus cereus and sulphite reducing Clostridium spp. were determined. Lactic acid bacteria as well as yeasts and molds could only be cultivated in about 50 % of the samples. The general detection of spore forming and halotolerant bacteria may be caused by the low water activities and the high salt contents of the products as well as by the long storage of the samples.

Beurteilende(r): Domig Konrad
1.Mitwirkender: Mayrhofer Sigrid

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