Abstract
Sataw-Dong, generally produced by spontaneous fermentation of mature stink beans. Monosodium glutamate effectively increases the viability of freeze-dried Lactobacillus pentosus SY130, which is able to inhibit yeast film formation in Sataw-Dong fermentation. For storage stability, the viability of freeze-dried L. pentosus SY130 and Lactobacillus plantarum KJ03, which can reduce the fermentation time of Sataw-Dong depended on storage temperature. Sataw-Dong produced by a co-culture of L. plantarum KJ03 and L. pentosus SY130 showed the highest overall acceptance score in sensory analysis. In addition, plate counts revealed lower counts of yeast and mold, and Enterobacteriaceae in inoculated Sataw-Dong, compared to the spontaneous Sataw-Dong. The main volatile organic compounds in all Sataw-Dong samples was sulfur and ketone groups. The results indicate that using a blend of the freeze-dried co-culture can be successfully used as a starter culture in Sataw-Dong fermentation, and could be further applied with other vegetables to make value-added fermented products.