International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 5 (2014)

Investigation of pickled water spinach (Ipomoea aquatic) fermentation by Lactobacillus sp.


Nguyen Phuoc Minh

Extensive aquatic or semi-aquatic production of water spinach (Ipomoea aquatica Forsk.) for human consumption takes place in Vietnam. Pickled water spinach has rich iron content that makes it a good dietary food for people suffering from anemia. Its high level of S-methyl methionine is used in the treatment of gastric, intestinal problem, and hyperglycemia alleviation. We use the pure Lactobacillus sp. to ferment the water spinach pickle. Blanching is performed at 65-70 oC in 60 seconds with CaCl2 0.075% to improve product quality, especially structure and color. Fermentation batch is prepared with 3% salt, sugar 2%, lactic bacteria 0.75%. The water spinach pickle is preserved in potassium sorbate to extend its shelf-life.
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How to cite this article:
Nguyen Phuoc Minh. Investigation of pickled water spinach (Ipomoea aquatic) fermentation by Lactobacillus sp.. International Journal of Multidisciplinary Research and Development, Volume 1, Issue 5, 2014, Pages 71-80
International Journal of Multidisciplinary Research and Development International Journal of Multidisciplinary Research and Development