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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Antibacterial Activities of Thymol, Eugenol and Nisin Against Some Food Spoilage Bacteria) ผู้เขียน: ปณิธี ทิพยธรรม,  ดร.วาณี ชนเห็นชอบ, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractAntibacterial activities of nisin, thymol and eugenol were assayed against four strains of common spoilage bacteria, so as to introduce into food packaging material for shelf-life benefit. Those bacterial strains included E. coli ATCC 25922 DMST 4212, S. aureus ATCC 25923 DMST 8840, B. cereus ATCC 11778 DMST 5040 and L. monocytogenes DMST 17303 were used for this study by agar well diffusion test on nutrient agar. The active inoculum size between 105-106 cfu/g of each strain was inoculated into the sterile warmed liquefied medium, prior to plate pouring. After solidified, holes of 5 mm in diameter were punctured using a sterilized cork borer # 2. Then, an individual of 40 ?l two-fold serial dilution from each agent was applied for MIC determination with experimental design for three replicates. Results of clear zones were reported after 24 hr incubation at 37 ?C. It was found that MICs for thymol, eugenol and nisin was between 3-5, 8-11 and 4-23 mg/ml, respectively, depending on each bacterial strain tested. This was concluded that thymol appeared to be the most preferable agent for future research in active food packaging development, especially in term of antimicrobial benefit. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : The Susceptibility of Bioluminescent Salmonella typhimurium Contaminating Chicken Carcasses to Cetylpyridinium Chloride and Nisin) ผู้เขียน:Bussagon Thongbai, William M. Waites, Piyawan Gasaluck สื่อสิ่งพิมพ์:pdf AbstractThe effect of cetylpyridinium chloride (CPC) and nisin on the inhibition of viable bioluminescent Salmonella typhimurium contaminating chicken carcasses were conducted. The chicken drumstick sections (5 by 5 cm2), inoculated with bioluminescent S. typhimurium S36, were treated with 0, 0.1, 0.3 and 0.5 % (w/v) CPC for 30 sec and further treated with 0, 20, 60 and 100 ?g/ml nisin for 30 min. It was found that 0.5% (w/v) CPC and 100?g/ml nisin decreased (P<0.05) the numbers of Salmonella lux. Additionally, inoculated chicken drumstick sections were treated with 0.5% (w/v) CPC for 15, 30, 60 and 120 sec and then treated with 100 ?g/ml nisin for 15, 30, 45 and 60 min. The use of 0.5% (w/v) CPC for 120 sec and 100 ?g/ml nisin for 30 min increased (P<0.05) the loss of cell viability with minimal effect on the appearance of chicken carcass. These results also demonstrated the synergistic activity of CPC and nisin against S. typhimurium and can be expected to enhance the safety of chicken carcasses and other chicken products. |
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