Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment

• Main Authors: Suttida Wittanalai, Nopakarn Chandet, Nuansri Rakariyatham
• Format: Journal
• Published: 2018
• Subjects: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954192025&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/50572
• Institution: Chiang Mai University

Kapi is a traditional fermented shrimp paste that serves as a flavoring in various Thai foods. 7 kapi samples from local markets in Chiang Mai, Trad, Rayong, Chon Buri and Nakhon Sawan, Thailand, were used as a source for the isolation of their bacterial strains. The total viable count of the 7 samp...