INVESTIGATION OF PICKLED WATER SPINACH (IPOMOEA AQUATIC) FERMENTATION BY LACTOBACILLUS SP.
Abstract
Author(s): Nguyen Phuoc Minh
Extensive aquatic or semi-aquatic production of water spinach (Ipomoea aquatica Forssk.) for human consumption takes place in Vietnam.Pickled water spinach has rich iron content that makes it a good diertary 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 65-70oC 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. Keywords: Water spinach, blanching, lactobacillus sp., fermentation, shelf-life, pickle
