5 results match your criteria commercial nham

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Flock-level prevalence, geographical distribution, and seasonal variation of avian reovirus among broiler flocks in Ontario.

Can Vet J 2017 Aug;58(8):828-834

Department of Population Medicine, Ontario Veterinary College, University of Guelph, Guelph, Ontario N1G 2W1 (Nham, Pearl, Guerin); Animal Health Laboratory, Laboratory Services Division, University of Guelph, Box 3612, Guelph, Ontario N1H 6R8 (Slavic, Ojkic); Curtis Chicks Limited, 101 Fox Road, Port Hope, Ontario L1A 3V5 (Ouckama).

Avian reovirus (ARV) is an economically significant pathogen of broiler chickens. Our objective was to determine the prevalence, geographical distribution, and seasonal variation of ARV infection among commercial broiler flocks in Ontario, Canada during grow-out. A cross-sectional study of 231 randomly selected flocks was conducted from July 2010 to January 2012. Read More

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Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.

Int J Food Microbiol 2013 Oct 29;167(2):170-6. Epub 2013 Sep 29.

Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat-Yai, 90112, Thailand.

The aim was to produce Nham that was enriched with γ-aminobutyric acid (GABA); therefore two GABA producing lactic acid bacteria (Pediococcus pentosaceus HN8 and Lactobacillus namurensis NH2) were used as starter cultures. By using the central composite design (CCD) we showed that addition of 0.5% monosodium glutamate (MSG) together with an inoculum size of roughly 6logCFU/g of each of the two strains produced a maximal amounts of GABA (4051 mg/kg) in the 'GABA Nham' product. Read More

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October 2013

Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546.

Food Chem 2011 Dec 11;129(3):846-53. Epub 2011 May 11.

Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand.

Biogenic amines are of concern for sausage due to their toxicological effects on nervous, blood pressure, gastric and intestinal systems. In this study, the influence of raw pork meat quality and starter culture inoculation on biogenic amines accumulation in Nham, a Thai traditional fermented pork, were studied. Before Nham processing, pork meat was stored at 30°C for 6h, and at 4 and -20°C for 2days. Read More

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December 2011

Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production.

Food Microbiol 2010 Sep 30;27(6):741-8. Epub 2010 Mar 30.

Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.

The aim of this study was to derive new starter culture variants that are unable to grow below pH 4.6, the desirable pH of the Thai fermented pork sausage, Nham, specified by Thailand Food Standard, and apply them in Nham fermentation. Several acid-sensitive mutants of one of the commercial Nham starter cultures, Lactobacillus plantarum BCC 9546, were isolated as spontaneous neomycin-resistant mutants. Read More

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September 2010

Fermented pork sausage fortified with commercial or hen eggshell calcium lactate.

Meat Sci 2002 Oct;62(2):199-204

Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10901, Thailand.

The effects of adding commercial-grade and eggshell calcium lactate on the microbiological and physicochemical properties of Nhams (Thai-style fermented pork sausage) were studied. The Nham calcium levels were 150, 300 and 450 mg/100 g. Compared to controls (no added calcium), calcium fortification did not affect the number of lactic acid bacteria or the colour value. Read More

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October 2002
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