WASET
	@article{(Open Science Index):https://publications.waset.org/pdf/9999501,
	  title     = {Preliminary Study of Fermented Pickle of Tabah Bamboo Shoot (Gigantochloa nigrociliata (Buese) Kurz)},
	  author    = {Luh Putu T. Darmayanti and  A. A. Duwipayana and  I Nengah K. Putra and  Nyoman S. Antara},
	  country	= {},
	  institution	= {},
	  abstract     = {Processing tabah bamboo shoot as fermented pickle is
one of the way to increase the shelf life of this bamboo shoot. The
advantage of this shoot is low concentration of hydro cyanic acid
(HCN) make it potential for functional food product. This study
aimed to determine the characteristic of tabah bamboo shoot pickle
such as total of lactic acid bacteria (LAB), pH, total acidity, and
hydro cyanic acid (HCN) content, and also find the LAB’s type
involved during fermentation, and organic acids’ profiles. The pickle
was made by natural fermentation with 6% salt concentration and
fermentation conducted for 13 days.
The result showed during the fermentation time, in the 4th day
LAB’s number was highest as much as 72 x 107 CFU/ml and the
lowest pH was 3.09. We also found decreasing in HCN from 37.8
ppm at the beginning to 20.52 ppm at the end of fermentation
process. The organic acids detected during the fermentation were
lactic acid with the highest concentration was 0.0546 g/100 g and
small amount of acetic acid. By using PCR method, the 18 of LABs
which had rod shape were detected as member of Lactobacillus spp.,
in which 17 strains detected as L. plantarum.
},
	    journal   = {International Journal of Bioengineering and Life Sciences},
	  volume    = {8},
	  number    = {10},
	  year      = {2014},
	  pages     = {1108 - 1113},
	  ee        = {https://publications.waset.org/pdf/9999501},
	  url   	= {https://publications.waset.org/vol/94},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 94, 2014},
	}