 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Screening of Probiotic Lactic Acid Bacteria from Piglet Feces) ผู้เขียน: Buasai Petsuriyawong, Nongpanga Khunajakr สื่อสิ่งพิมพ์:pdf AbstractThe aim of this research was to screen for potential probiotic lactic acid bacteria (LAB) from piglet feces. A total of 317 LAB were isolated from 136 samples of pig feces. Preliminary screening was based on antimicrobial activity against eight pathogenic bacteria. A total of 171 isolates, which exhibited antimicrobial activity against at least three of the indicator strains, were selected and tested for acid and bile tolerance, bile salt hydrolase (BSH) activity and antibiotic susceptibility. Only five isolates, one identified as Lactobacillus amylovorus and four as Lactobacillus reuteri by sequence analysis of 16S rDNA, showed high survival rates under simulated gastric and intestinal conditions, and were selected for further characterization. These five selected isolates also exhibited bile salt hydrolase activity and the ability to adhere to epithelial cells. All five isolates were resistant to penicillin G, oxytetracyclin, neomycin, lincomycin and vancomycin, but sensitive to rifampicin and bacitracin. Based on their probiotic properties, one strain of L. amylovorus and four strains of L. reuteri were considered as potential candidate probiotics for animal feed. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Shelf-life Extension of Precooked Chicken Fillets by Modified Atmosphere Packaging) ผู้เขียน:Punchira Vongsawasdi,  นางอาภรณ์ วงษ์วิจารณ์ , Nongpanga Khunajakr, นิพร เดชสุข สื่อสิ่งพิมพ์:pdf AbstractThe objective of this study was to determine the effects of modified atmosphere packaging (MAP) on qualities and shelf-life of chilled precooked chicken fillets. Precooked chicken fillets were packed in air (control) and under MAP conditions (20%CO2+80%N2, M1; 40%CO2+60%N2, M2 and 60%CO2+40%N2, M3). All treatments were stored under refrigeration at 4?1?C. The results indicated that MAP conditions and storage time had no effect on water activity, moisture content, pH and surface color of all samples (P?0.05). The precooked samples kept under MAP conditions showed significantly lower thiobarbituric acid (TBA) value as compared to that of the control sample (P<0.05). MAP was effective for inhibiting growth of total viable counts (TVC), lactic acid bacteria (LAB), Pseudomonas sp., and yeasts and molds. The higher CO2 concentration, the higher inhibition of microbial records. Counts of E. coli and coliform were less than 2 log cfu/g whereas no Salmonella sp. and Listeria monocytogenes was detected in all chicken samples, irrespective of the packaging conditions throughout the storage period. Sensory analysis revealed that the precooked products were better preserved under MAP conditions. Physicochemical, microbiological and sensorial data indicated that the shelf-life of aerobically packaged precooked chicken fillets was around 5 days. MAP could extend product shelf-life to 35 days under M1 and at least 65 days under M2 and M3. |