Materials and Methods
A. Nham preparation
Nham formulation : containing cooked rice, grinding fresh garlic, sodium nitrite, sugar, mixed all ingredients and hand kneaded for 10 min before adding 106 cfu/g of L. lactis subsp. lactis Sb 2 and mixed thoroughly again. This mixture was filled tightly in a long thin edible skin and tied both ends. Then, Nham were left fermented at 30 °C for 3 days.