Microbiological Characteristics of ''Mhom'', a Thai Traditional Meat Sausage

Abstract

A Thai traditional meat sausage, namely Mhom, is a popular fermented meat product in the northeastern region of Thailand and yet little scientific information about Mhom is known. Seventy-one isolates of lactic acid bacteria were isolated from Mhom made in four provinces i.e. Chaiyaphum (CP), Khonkaen (KK), Maha Sarakham (MK), and Kalasin (KS). It was found that pHs of Mhom coded CP1, CP2, KK, MK and KS were 4.74, 4.94, 4.77, 4.30 and 4.76, respec- tively, and % total acidity as lactic acid was 1.16, 0.78, 1.56, 0.94, and 0.86, respectively. In addition, the total lactic acid bacteria in the products were 6.0 x 10 6 , 7.8 x 10 6 , 5.4 x 10 6 , 6.4 x 10 6 and 1.0 x 10 7 cfu/g for Mhom coded CP1, CP2, KK, MK and KS, respectively. The bacterial isolates were then subjected to biochemical tests using the API 50 CH and they were identified as Lactobacillus curvatus, L. delbrueckii, L. acidophilus, L. paracasei, L. brevis, L. pentosus, L. mesenter- oides, L. plantarum, L. farciminis, Carnobacterium divergens, Pediococcus pentosaceus and Enterococcus. These strains of lactic acid bacteria found in Mhom may play significant roles in the ripening process resulting in unique sensory char- acteristics in the end products. They were naturally selected from the product microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The lactic acid bacteria isolated and identified could be used as starters in Mhom production to obtain a more uniform sensory quality in the end products without undesirable flavors and microorganisms that may often be found in a natural fermentation in Mhom and the products could also be consumed safely.