Search Result of "Probiotic properties"

About 34 results
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ผลงานตีพิมพ์ในวารสารวิชาการ

Viability and probiotic properties of Lactobacillus plantarum TISTR 2075 in spray-dried fermented cereal extracts

ผู้แต่ง:ImgDr.Penkhae Wanchaitanawong, Associate Professor, ImgWanticha Savedboworn ,

วารสาร:

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ผลงานตีพิมพ์ในวารสารวิชาการ

Stability and Probiotic Properties of Lactobacillus plantarum Spray-Dried with Protein and Other Protectants

ผู้แต่ง:ImgWanticha Lapsiri, ImgBhesh Bhandari, ImgDr.Penkhae Wanchaitanawong, Associate Professor,

วารสาร:

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การประชุมวิชาการ

ANTAGONISTIC ACTIVITY AGAINST FISH PATHOGENS AND IN VITRO PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA

ผู้แต่ง:

การประชุมวิชาการ:

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การประชุมวิชาการ

คุณสมบัติโปรไบโอติกของLactobacillus rhamnosus ATCC 7469ในเครื่องดื่มธญพืช (2017)

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การประชุมวิชาการ

Study on probiotic properties of lactic acid bacteria isolated from Kimchi

ผู้แต่ง:

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การประชุมวิชาการ

Stability of probiotic properties of lactic acid bacteria in healthy cereal drinks products.

ผู้แต่ง:ImgMrs.Patthinan Varichanan, ImgMr.Wanchai Panthavee, ImgMrs.KANOKWAN YODIN, ImgMs.Kanyarat Kanyakam,

การประชุมวิชาการ:

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Probiotic Properties of Bacillus pumilus, Bacillus sphaericus and Bacillus subtilis in Black Tiger Shrimp (Penaeus monodon Fabricius) Culture)

ผู้เขียน:Imgดร.วัชริยา ภูรีวิโรจน์กุล, รองศาสตราจารย์, Imgดร.มณจันทร์ เมฆธน, ศาสตราจารย์, Imgดร.นนทวิทย์ อารีย์ชน, รองศาสตราจารย์

สื่อสิ่งพิมพ์:pdf

Abstract

Three species of the genus Bacillus namely B. pumilus,B. sphaericus, and B. subtilis were isolated from the intestine of Penaeus monodon and tested for possible potential as a probiotic in black tiger shrimp rearing. The competition, colonization and inhibition activities of Bacillus spp. on Vibrio harveyi, a known pathogen in black tiger shrimp aquaculture were conducted. Transmission electron microscope observations showed the size of V. harveyi’s cell colonized by B. pumilus, B. sphaericus and B. subtilis to be smaller compare with its normal cell. This morphological deviation was permanently changed in every generation of V. harveyi. In addition, three species of the Bacillus could be grown in a wild range of conditions, these include salinity between 0-8 % NaCl, pH from 4 to 11 and temperature ranging of 25-50 ?C except B. sphaericus which was not amenable to grow at 50 ?C. Therefore, B. pumilus, B. sphaericus and B. subtilis showed promising potential to be used as a probiotic in black tiger shrimp. As for probiotic properties in black tiger shrimp, the results shown that number of bacteria in intestinal tracts of the shrimps were increased in all treatments from 216 to 803% of the control group, and the amount of V. harveyi, were found reduced from 87.53 to 99.76% of the control, as also confirmed by scanning electron microscope observations. B. subtilis, the mixture of B. sphaericus + B. subtilis, and B. pumilus + B. sphaericus + B. subtilis in culture media showed immunostimulatory features measured by total hemocytes, phenol oxidase, superoxide anion, clearance ability and bactericidal activity which increased by 20.02-23.10, 26.02-39.43, 53.45-66.04, 44.68-59.57 and 50.00%, respectively.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 039, Issue 2, Apr 05 - Jun 05, Page 262 - 273 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Characterization of the Antibacterial Activity and Probiotic Properties of Lactic Acid Bacteria Isolated from Raw Fish and Nham-Plaa)

ผู้เขียน:ImgSuree Nanasombat, ImgSaranya Phunpruch, ImgNiracha Sriwong, ImgThitirut Jaichalad, ImgWaragul Onnom, ImgSupalak Odthon

สื่อสิ่งพิมพ์:pdf

Abstract

Isolates of lactic acid bacteria from fish fillets and nham-plaa were screened to select the most suitable strains for the formulation of starter cultures with probiotic properties. Using an agar spot test, 30 of the 180 isolates that were tested inhibited at least one of four indicator strains; Staphylococcus aureus TISTR 118, Pediococcus acidilactici TISTR 051, Lactobacillus bulgaricus TISTR 415 and Listeria monocytogenes DMST 11256. Two bacterial isolates,13IS3 and 13IS4, from fish fillets were resistant to a low pH in lactic acid (pH 2.9-3.2) and in HCl (pH 2.2) and a high concentration of NaCl (6.0%) and bile salts (5.25%). These isolates were identified by morphological, biochemical and molecular analysis as Lactococcus lactis 13IS3 and Lactobacillus sakei 13IS4. The fermentation of nham-plaa model broth (NMB) by L. lactis 13IS3 seemed to be stimulated by 1.0% garlic extract and 0-1.5% NaCl at all temperatures of incubation. L. sakei 13IS4 fermented at a slower rate than L. lactis 13IS3, but fermented more rapidly in a 3.0%-garlic extract NMB with 0-1.5% NaCl at 30?C and in the same medium containing 1.0-1.5% NaCl at 35?C.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 042, Issue 4, Oct 08 - Dec 08, Page 747 - 757 |  PDF |  Page 

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