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Optimization of Laotian Sausage Fermentation by Kundan Prasad is a document available to read on EtoBox.

This document provides details about a thesis submitted to the Asian Institute of Technology. The thesis studied the optimization of formulation and fermentation of Laotian fermented pork sausage using different starter cultures. Specifically, it investigated using star gooseberry leaves as a natural preservative and antioxidant in the sausage. Testing showed that star gooseberry oil extracts exhibited strong antimicrobial properties against foodborne pathogens. The thesis also optimized the starter culture

Author

Kundan Prasad

Language

EN