Preliminary Study of Fermented Pickle of Tabah Bamboo Shoot (Gigantochloa nigrociliata (Buese) Kurz)
Processing tabah bamboo shoot as fermented pickle is
one of the way to increase the shelf life of this bamboo shoot. The
advantage of this shoot is low concentration of hydro cyanic acid
(HCN) make it potential for functional food product. This study
aimed to determine the characteristic of tabah bamboo shoot pickle
such as total of lactic acid bacteria (LAB), pH, total acidity, and
hydro cyanic acid (HCN) content, and also find the LAB’s type
involved during fermentation, and organic acids’ profiles. The pickle
was made by natural fermentation with 6% salt concentration and
fermentation conducted for 13 days.
The result showed during the fermentation time, in the 4th day
LAB’s number was highest as much as 72 x 107 CFU/ml and the
lowest pH was 3.09. We also found decreasing in HCN from 37.8
ppm at the beginning to 20.52 ppm at the end of fermentation
process. The organic acids detected during the fermentation were
lactic acid with the highest concentration was 0.0546 g/100 g and
small amount of acetic acid. By using PCR method, the 18 of LABs
which had rod shape were detected as member of Lactobacillus spp.,
in which 17 strains detected as L. plantarum.
[1] Nath, S., R. Das, R. Chandra, A. Sinha. 2012. Bamboo Based
Agroforestry for Marginal Lands with Special Reference to Productivity,
Market Trend and Economy.
[2] Rai, S. 2007. Edible Bamboo Shoot – A Review. Bulletin of Arunachal
Forest Research 23 (1&2): 39-44.
[3] Pandey, A.K., V. Ojha and S.K. Choubey. 2012. Development and
Shelf-life Evaluation of Value Added Edible Products from Bamboo
Shoots. American J. Food Tech.7(6): 363-371.
[4] Choudhury,D., J.K. Sahu, and G.D. Sharma. 2012. Bamboo Shoot:
Microbiology, Biochemistry and Technology of Fermentation – a
Review. Indian J. of Traditional Knowledge. 11(2): 242-249.
[5] Bisht, M.S., N. Chongtham, P. Nongdam. 2013. Bamboo shoot as a
resource for health food, food security and income generation in North-
East India. http//www.worldbamboo.net/wpcontent/uploads/2013/03/
Bamboofood.pdf (Accessed July 13th 2014).
[6] Tamang, J.P., N. Thapa, B. Rai, S. Thapa, H.Yonzan, S. Dewan, B.
Tamang, R.M. Sharma, A.K. Rai, R. Chettri, B. Mukhopadhyay and B.
Pal. 2007. Food Consumption in Sikkim with Special Reference to
Traditional Fermented Foods and Beverages: A Micro-level Survey. J.
Hill Research 20 (1. Suppl): 1 – 37.
[7] Kencana, PKD,. W. Widia and N.S. Antara. 2012. Praktek Baik Budi
Daya Bambu Rebung Tabah (Gigantochloa nigrociliata Buse-Kurz).
USAID-TPC Project.
[8] Panjaitan, E. 2012. Fermentasi sayur. http//bethpanjaitan.blogspot.com/
2012/fermentasi html (accessed on December 15th 2013.
[9] Tamang, J.P. and P.K., Sarkar. 1996. Microbiology of Mesu, a
Traditional Fermented Bamboo Shoot Product. Int. J. Food Microbiol.,
29: 49-58.
[10] AOAC. 1999. Official Methods of Analysis, 16th Edition, 2: Chapter
37.1.46.
[11] ICI. 1985. ICI Organic Acid Column Instruction Manual. ICI Australia
Pty Ltd., Scientific Instrument Division.
[12] Chen, Y., H. Wu, C. Liu, H.Chen, and F. Yanagida. 2010. Isolation and
Characterization of Lactic Acid Bacteria from Jiang-sun (Fermented
Bamboo Shoots), a Traditional Fermented Food in Taiwan. J. Sci Food
Agric.90: 1977-1982.
[13] Cho, K.M., R.K. Math, S.M.A Islam, W.J. Lim, S.Y. Hong, J.M. Kim,
M.G. Yun, J.J. Cho and H.D. Yun. 2009. Biodegradation of Chlorpyrifos
by lactic acid bacteria during kimchi fermentation. J. Agric. Food Chem
57: 1882-1889
[14] Soetrisno, US., and S. Purawisastra. 1992. Pengaruh pengukusan
terhadap kandungan asam sianida dalam beberapa bahan makanan. PGM
15:117-120.
[15] Putra, INK. 2009. Efektifitas berbagai cara pemasakan terhadap
penurunan kandungan asam sianida berbagai jenis rebung bambu.
Agrotekno 15(2): 40-42.
[16] Meryandini, A., V. Melani, T.C. Sunarti. 2011. Addition of cellulolytic
bacteria to improved the quality of fermented cassava flour. African
Journal of Food Science and Technology 2(2): pp. 030-035.
[17] Elferink, SJWHO, J. Krooneman, J.C. Gottschal, S.F. Spoelstra, F.
Faber and F. Driehuis. 2001. Anaerobic conversion of lactic acid to
acetic acid and 1,2-Propanediol Lactobacillus buchneri. Appl. Environ
Microbiol 67(1): 125-132.
[18] Holzapfel, W.H. 2002. Apropriate Starter Culture Technologies for
Samaal-Scale Fermentation in Developing Countries. Int. J. Foof
Microbiol. 75: 197-212.
[19] Con, A.H. and N. Karasu. 2009. Determination of Antagonistic Starter
Cultures for Pickle and Olive Fermentation Process. Czech J. Food Sci.
27 (3): 185-193.
[20] Foo, H.L., Lim, Y.S., Loh, T.C, Saleh, N.M, Raha, A.R., Rusul G. 2005.
Characterization of bacteriocin produced by Lactobacillus plantarum IUL4
isolated from malaysian fermented tapioca, Tapai ubi. Proceeding
of 4th NIZO Dairy Conference Papendal, Netherland.
[21] Dehdari, P., A. Ohadi., L. Edara, K. Wesner. 2005. Fermentation
Technology Abstract. Ensymm Company Life Science Center,
Dusseldorf, Germany.
[22] Bakar, F.A., A.S. Abdulamir, N. Nordinand, T.S. Yoke. 2010. Methods
for Precise Molecular Detection of Probiotic Microflora: Using Adjusted
Molecular Biology Protocols, Primer Sets and PCR Assays.
Biotechnology 9(1) : 25-32.
[1] Nath, S., R. Das, R. Chandra, A. Sinha. 2012. Bamboo Based
Agroforestry for Marginal Lands with Special Reference to Productivity,
Market Trend and Economy.
[2] Rai, S. 2007. Edible Bamboo Shoot – A Review. Bulletin of Arunachal
Forest Research 23 (1&2): 39-44.
[3] Pandey, A.K., V. Ojha and S.K. Choubey. 2012. Development and
Shelf-life Evaluation of Value Added Edible Products from Bamboo
Shoots. American J. Food Tech.7(6): 363-371.
[4] Choudhury,D., J.K. Sahu, and G.D. Sharma. 2012. Bamboo Shoot:
Microbiology, Biochemistry and Technology of Fermentation – a
Review. Indian J. of Traditional Knowledge. 11(2): 242-249.
[5] Bisht, M.S., N. Chongtham, P. Nongdam. 2013. Bamboo shoot as a
resource for health food, food security and income generation in North-
East India. http//www.worldbamboo.net/wpcontent/uploads/2013/03/
Bamboofood.pdf (Accessed July 13th 2014).
[6] Tamang, J.P., N. Thapa, B. Rai, S. Thapa, H.Yonzan, S. Dewan, B.
Tamang, R.M. Sharma, A.K. Rai, R. Chettri, B. Mukhopadhyay and B.
Pal. 2007. Food Consumption in Sikkim with Special Reference to
Traditional Fermented Foods and Beverages: A Micro-level Survey. J.
Hill Research 20 (1. Suppl): 1 – 37.
[7] Kencana, PKD,. W. Widia and N.S. Antara. 2012. Praktek Baik Budi
Daya Bambu Rebung Tabah (Gigantochloa nigrociliata Buse-Kurz).
USAID-TPC Project.
[8] Panjaitan, E. 2012. Fermentasi sayur. http//bethpanjaitan.blogspot.com/
2012/fermentasi html (accessed on December 15th 2013.
[9] Tamang, J.P. and P.K., Sarkar. 1996. Microbiology of Mesu, a
Traditional Fermented Bamboo Shoot Product. Int. J. Food Microbiol.,
29: 49-58.
[10] AOAC. 1999. Official Methods of Analysis, 16th Edition, 2: Chapter
37.1.46.
[11] ICI. 1985. ICI Organic Acid Column Instruction Manual. ICI Australia
Pty Ltd., Scientific Instrument Division.
[12] Chen, Y., H. Wu, C. Liu, H.Chen, and F. Yanagida. 2010. Isolation and
Characterization of Lactic Acid Bacteria from Jiang-sun (Fermented
Bamboo Shoots), a Traditional Fermented Food in Taiwan. J. Sci Food
Agric.90: 1977-1982.
[13] Cho, K.M., R.K. Math, S.M.A Islam, W.J. Lim, S.Y. Hong, J.M. Kim,
M.G. Yun, J.J. Cho and H.D. Yun. 2009. Biodegradation of Chlorpyrifos
by lactic acid bacteria during kimchi fermentation. J. Agric. Food Chem
57: 1882-1889
[14] Soetrisno, US., and S. Purawisastra. 1992. Pengaruh pengukusan
terhadap kandungan asam sianida dalam beberapa bahan makanan. PGM
15:117-120.
[15] Putra, INK. 2009. Efektifitas berbagai cara pemasakan terhadap
penurunan kandungan asam sianida berbagai jenis rebung bambu.
Agrotekno 15(2): 40-42.
[16] Meryandini, A., V. Melani, T.C. Sunarti. 2011. Addition of cellulolytic
bacteria to improved the quality of fermented cassava flour. African
Journal of Food Science and Technology 2(2): pp. 030-035.
[17] Elferink, SJWHO, J. Krooneman, J.C. Gottschal, S.F. Spoelstra, F.
Faber and F. Driehuis. 2001. Anaerobic conversion of lactic acid to
acetic acid and 1,2-Propanediol Lactobacillus buchneri. Appl. Environ
Microbiol 67(1): 125-132.
[18] Holzapfel, W.H. 2002. Apropriate Starter Culture Technologies for
Samaal-Scale Fermentation in Developing Countries. Int. J. Foof
Microbiol. 75: 197-212.
[19] Con, A.H. and N. Karasu. 2009. Determination of Antagonistic Starter
Cultures for Pickle and Olive Fermentation Process. Czech J. Food Sci.
27 (3): 185-193.
[20] Foo, H.L., Lim, Y.S., Loh, T.C, Saleh, N.M, Raha, A.R., Rusul G. 2005.
Characterization of bacteriocin produced by Lactobacillus plantarum IUL4
isolated from malaysian fermented tapioca, Tapai ubi. Proceeding
of 4th NIZO Dairy Conference Papendal, Netherland.
[21] Dehdari, P., A. Ohadi., L. Edara, K. Wesner. 2005. Fermentation
Technology Abstract. Ensymm Company Life Science Center,
Dusseldorf, Germany.
[22] Bakar, F.A., A.S. Abdulamir, N. Nordinand, T.S. Yoke. 2010. Methods
for Precise Molecular Detection of Probiotic Microflora: Using Adjusted
Molecular Biology Protocols, Primer Sets and PCR Assays.
Biotechnology 9(1) : 25-32.
@article{"International Journal of Biological, Life and Agricultural Sciences:59951", author = "Luh Putu T. Darmayanti and A. A. Duwipayana and I Nengah K. Putra and Nyoman S. Antara", title = "Preliminary Study of Fermented Pickle of Tabah Bamboo Shoot (Gigantochloa nigrociliata (Buese) Kurz)", abstract = "Processing tabah bamboo shoot as fermented pickle is
one of the way to increase the shelf life of this bamboo shoot. The
advantage of this shoot is low concentration of hydro cyanic acid
(HCN) make it potential for functional food product. This study
aimed to determine the characteristic of tabah bamboo shoot pickle
such as total of lactic acid bacteria (LAB), pH, total acidity, and
hydro cyanic acid (HCN) content, and also find the LAB’s type
involved during fermentation, and organic acids’ profiles. The pickle
was made by natural fermentation with 6% salt concentration and
fermentation conducted for 13 days.
The result showed during the fermentation time, in the 4th day
LAB’s number was highest as much as 72 x 107 CFU/ml and the
lowest pH was 3.09. We also found decreasing in HCN from 37.8
ppm at the beginning to 20.52 ppm at the end of fermentation
process. The organic acids detected during the fermentation were
lactic acid with the highest concentration was 0.0546 g/100 g and
small amount of acetic acid. By using PCR method, the 18 of LABs
which had rod shape were detected as member of Lactobacillus spp.,
in which 17 strains detected as L. plantarum.
", keywords = "Fermentation, LAB, pickle, tabah bamboo shoot.", volume = "8", number = "10", pages = "1104-6", }
