Investigation of Microbial Changes in Novel Fermented Pickles by Incorporation of Japanese and Cambodian Fermentation Techniques

Program: Collaborative Research Program for Alumni (CRA)

Field: Chemical Engineering

Principal Investigator: Dr. Tan Reasmey

Sending University: Institute of Technology of Cambodia (ITC)

Japanese Co-Investigator: Prof. Dr. Yasunor TANJI

Japanese University: The University of Tokyo

Year: 2013

Abstract:

Vegetable fermentation is a popular fermentation method for Cambodians. However, the quality of fermented vegetables is not so good. The optimization of conditions during fermentation has not yet been conducted. Therefore, the objective of this study is to optimize the fermentation conditions of 4 different kinds of vegetables. In addition, fermentation of soybean using rice straw, coconut leaves and pure cultures of Bacillus species was also done. In this study, 4 kinds of vegetables (small cucumber, Cambodian young melon, mustard green and cabbage) were fermented with brine by varying the salt concentration, sugar concentration, size of vegetables. 3 different fermentation methods were used including spontaneous fermentation, back-slopping fermentation and inoculation of pure cultures of lactic acid bacteria. The results showed that 4% of salt, 4% of sugar and whole size were the optimal conditions. Back-slopping was found to increase the fermentation speed and gave better organoleptic properties. Because of this project, I could have results to show during the scientific day and conference Because of this project, I could improve more knowledge about vegetable fermentation and my students also could get advantages as they could get involved with this project for their thesis before graduation. This project will help to increase the awareness of investors, sellers of fermented vegetables, and Cambodian people who wants to ferment these vegetables.