| 總結: | The aim of this research was to improve the quality of pickled Madan by L. plantarum NR-MD6-18 (K2) fermentation,
while spontaneous fermentation was used as the control treatment. The physicochemical and microbiological quality were then
monitored during fermentation at room temperature (30±2 oC) for 7 days. The main results showed that the pH in all treatments
decreased after day 0 (P<0.05). The pickled Madan fermented by K2 provided higher levels of antioxidant activity and vitamin C
than the control treatment on days 5 and 7 (P<0.05). Furthermore, the fermented acidic condition (pH 1.65-1.67) did not affect
the texture parameters hardness, adhesiveness, cohesiveness, or springiness of pickled Madan product. By the end of
fermentation the lightness had significantly decreased in both treatments, while the redness and yellowness significantly
increased (P<0.05). The present investigation supports potential gastronomic applications of food science. This could be a
starting point for future research aimed at developing production of an instant lactic acid bacteria (LAB) starter culture without
the need for large technological investments to enhance the quality of a fermented pickled product.
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