 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Antiaflatoxigenic Effect of Lactic Acid Bacteria Isolated From Some Thai Fermented Foods) ผู้เขียน: นางสิริพร สธนเสาวภาคย์ ,  Ladda Wattanasiritham, Aree Shuvisitkul สื่อสิ่งพิมพ์:pdf AbstractEighty – seven isolates of lactic acid bacteria (LAB) were isolated from some Thai fermented foods. They comprised Lactobacillus, Pediococcus, Leuconostoc, Lactococcus, Streptococcus, and Enterococcus. Each of these isolates was tested for its antifungal activity against Aspergillus flavus. Of eighty – seven LAB isolates, the two isolates with high antifungal activity were chosen for further identification. They were identified as Lactobacillus plantarum and L. brevis. The effects of LAB supernates on growth and aflatoxin production in culture of A. flavus grown in malt extract broth for 14 days at 25?C were also studied. Both of them showed inhibitory ability on growth and aflatoxin production in cultures. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Biogenic Amines and Endotoxin Content Associated with the Bacterial Numbers of Ground Meat Sold in Bangkok and Nearby Areas) ผู้เขียน:นางสิริพร สธนเสาวภาคย์, Ladda Wattanasiritham, Aree Shuvisitkul สื่อสิ่งพิมพ์:pdf AbstractNinety samples of ground meat; beef, pork and chicken were collected from fresh market and supermarket in Bangkok and nearby areas. Comparing the sources where the samples were collected, microbial loads appeared to be higher in samples from fresh market than supermarket. Changes of biogenic amines concentrations, putrescine and cadaverine were studied in parallel with the development of the microbial population during the storage of ground pork at 0 and 8?C. Changes in sensory scores were also recorded. Pseudomonads and H2S producing bacteria were found to be the dominant microorganisms. Significant changes in putrescine and cadaverine concentration did not occur until the total viable count and pseudomonads exceeded log10 6 to log10 7 CFU/g. Cadaverine concentration increased more rapidly than that of putrescine. Endotoxins were determined by the Limulus amoebocyte lysate test (LAL). LAL titres increased from 10 to 105 during storage of ground pork and correlated with TVC, pseudomonads and Enterobacteriaceae counts were at both 0 and 8?C. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Preparation of Curcuminoid Powder from Turmeric Root (Curcuma longa Linn) for Food Ingredient Use) ผู้เขียน:นางวิภา สุโรจนะเมธากุล, นางสาวประจงเวท สาตมาลี, นางจันทร์เพ็ญ แสงประกาย , Dalad Siliwan, Ladda Wattanasiritham สื่อสิ่งพิมพ์:pdf AbstractThe tumeric (Curcuma longa Linn) Chan variety possessed higher curcuminoid than the Dang- Siam variety. The result showed that the extracting solvent could significantly alter the curcuminoid as well as the total polyphenol content of the turmeric extract. Recommended conditions for curcuminoid extract from turmeric were: ethanol, solid:liquid ratio 1:50, at 70?C for 2 hr. Preparation of curcuminoid powder from turmeric extract was performed by entrapment of the natural turmeric compound “curcuminoid” with a polysaccharide, carboxymethyl cellulose, as a complex formation and mixed with maltodextrin, prior to drying. The curcuminoid content in the powder affected the product’s qualities such as color, total phenolic compounds and antioxidant properties. Sensory evaluation of the products, in the form of turmeric tea, revealed that powder containing a level of curcuminoid of 411.28?g/g had the highest acceptance score. It also exhibited high water solubility (15g/100 ml). The total phenolic content and antioxidant capability of the product with the highest acceptance score was 13.27 as mg GAE/g and 14.46 as mg BHAE/g, respectively. The powder had a total plate count of yeast and mold <10 cfu/g and no pathogenic microorganisms were found. Storage of the powder in an aluminum foil bag at room temperature for four months only slightly changed the curcuminoid content, indicating the high stability of the product. Hence, curcuminoid powder could be used as a food ingredient for various health-drink products. |