Improving the quality of Lao fermented bamboo shoot (Nor Mai Som) using probiotic Lactiplantibacillus plantarum BBS13 as starter culture

Abstract

Lactic acid bacteria (LAB) are used as starter cultures in many fermentation processes because, aside from their potential probiotic properties, they are known to improve the nutritional value of food by enhancing their organoleptic properties and stability [1]. Bamboo shoots are one of the most popular foods in Lao PDR and many ASEAN countries. Adding probiotic bacteria to the natural fermentation process of foods such as bamboo shoots, can enhance their nutrient value and reduce health risks from contamination. This aligns with the Sustainable Development Goals (SDGs) 1, 2