 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Detoxification of Aflatoxin by Streptococcus lactis and Lactic Acid Bacteria in Commercial Yoghurt) ผู้เขียน: นางดุษณี ธนะบริพัฒน์ ,  Kittima Kraipeerapun, Chadin Pattanaphongsak, Sineenat Srisanan, Suree Nanasombat สื่อสิ่งพิมพ์:pdf AbstractThe inoculation of S. lactis in a mixed culture with Aspergillus parasiticus and into a 3-day-old Aspergillus parasiticus culture reduced aflatoxin accumulation from 108.33 to 94.18 and 31.02 ?g /ml, respectively, after two days of incubation. When S. laclis was cultured for 3 days before the inoculation of A. parasiticus spores, it was found that A. parasiticus could produce only 58.01?g /ml of aflatoxin on day 2. S. lactis was further examined for the ability to detoxify aflatoxin B1 in yoghurt in comparison with lactic acid bacteria from commercial yoghurt. The result showed that S. lactis could detoxify aflatoxin B1 from 50 to 33.70?g /ml whereas bacteria from commercial yoghurt detoxified in B1 from 50 to 37.25 ?g/ml after 7 days of storage |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Control of Pathogenic Bacteria in Raw Pork using Organic Acid Salts in Combination with Freezing and Thawing) ผู้เขียน:Suree Nanasombat, Kanyarat Chooprang สื่อสิ่งพิมพ์:pdf AbstractThe effect of sodium lactate, sodium acetate and potassium sorbate on growth inhibition of seven bacterial species: Escherichia coli, Listeria monocytogenes, Pseudomonas fluorescens, Salmonella Rissen, Salmonella Typhimurium, Staphylococcus aureus and Yersinia enterocolitica was investigated by determining the minimum inhibitory concentration (MIC) values at pH 4.5-7.0. Sodium lactate and potassium sorbate provided overall greater inhibition to all tested bacterial strains in comparison with sodium acetate. At a low pH level (4.5-5.5), sodium lactate was more effective in inhibiting most tested bacteria than at a high pH level (6.0-7.0). The most sensitive bacteria to sodium lactate at pH 4.5 were L. monocytogenes and E. coli. Potassium sorbate had good inhibitory activity against E. coli and P. fluorescens at pH 4.5-5.0. The pH value had less effect on the antibacterial action of sodium acetate particularly at pH 5.0-6.5. Y. enterocolitica was the most sensitive strain to sodium acetate at pH 4.5-7.0. The effect of these organic acid salts in combination with freezing (-23?2?C for 72 h) and slow thawing on the survival of Salmonella Rissen and S. aureus in pork was investigated. Survival cells of Salmonella Rissen and S. aureus decreased as the freezing time increased. Of all the tested organic acid salts, potassium sorbate showed the greatest inhibitory effect on Salmonella Rissen, while sodium lactate inhibited S. aureus well. These organic acid salts provided a synergistic effect with freezing and thawing on lowering survival of both bacterial species. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Control of Salmonella Rissen and Staphylococcus aureus in Fermented Beef Sausage by a Combination of Cinnamon and Mace Oils) ผู้เขียน:Suree Nanasombat, Pornpan Wimuttigosol สื่อสิ่งพิมพ์:pdf AbstractThe antibacterial effect of cinnamon and mace oils on different food model media was evaluated. All pathogenic bacteria tested (Salmonella Senftenberg, Salmonella Rissen, Staphylococcus aureus and Listeria monocytogenes) were sensitive to cinnamon oil on sausage agar (0.063 mg.mL-1 minimum inhibitory concentrations; MIC), but the spoilage bacterium, Pseudomonas fl uorescens was susceptible to this oil on meat agar (0.015 mg.mL-1 MIC). However, S. Rissen was the most resistant bacterium to mace oil on sausage agar (22 mg.mL-1 MIC). Most of the lactic acid bacteria tested (Pediococcus pentosaceus, Lactococcus lactis, Enterococcus faecalis and Enterococcus faecium) were more resistant to mace oil as compared to cinnamon oil. Then, the effect of mixed cinnamon and mace oils at different concentrations on the survival of S. Rissen and Staph. aureus in fermented beef sausages was studied. A cinnamon (1,008 ppm) and mace (1,375 ppm) oil combination effectively decreased Staph. aureus viable counts in fermented beef sausages by 3.70 log CFU.g-1 at the end of fermentation (96 h). However, cinnamon oil (252 ppm) with mace oil (1,375 ppm) was suffi cient to decrease viable S. Rissen cells to below detection level (less than 1 log CFU.g-1) in fermented sausages. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Characterization of the Antibacterial Activity and Probiotic Properties of Lactic Acid Bacteria Isolated from Raw Fish and Nham-Plaa) ผู้เขียน:Suree Nanasombat, Saranya Phunpruch, Niracha Sriwong, Thitirut Jaichalad, Waragul Onnom, Supalak Odthon สื่อสิ่งพิมพ์:pdf AbstractIsolates 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. |