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 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 : Color Enhancement of Natural Type Ia Diamond Using a Neutron–Irradiation and Annealing Method) ผู้เขียน:นางศิวาพร สหวัฒน์, รองศาสตราจารย์, Areeratt Kornduangkaeo, Kanphot Thongcham, Siwaporn Meejoo, ดร.วิวัฒน์ วงศ์ก่อเกื้อ, ผู้ช่วยศาสตราจารย์ , นางสุรีย์ ลิขิตตชัย, อาจารย์ สื่อสิ่งพิมพ์:pdf AbstractColor in diamonds arises from defects or impurities such as nitrogen, boron or a lattice vacancy. Therefore, suitable types and quantities of defects will assist in creating the most desirable color in a diamond. In this research, ESR spectroscopy was used to find the optimal annealing temperature for color changing in a neutron-irradiated type Ia diamond. It was found that negative vacancies (V-) became mobile above 600?C and were completely trapped by nitrogen to form color centers at 750?C. Therefore, the optimal temperature for color treatment of irradiated diamonds was 750?C. After annealing, yellow diamond was obtained. The optimal fluence of neutron irradiation to produce green diamond was then determined. This research showed that neutron irradiation could turn brown diamond into green diamond with the shading dependent on the fluence of irradiation. The optimal fluence to obtain green diamond was 1.58?1016 n/cm2, while at higher levels the diamond became opaque. After annealing at approximately 750?C, irradiated diamond turned into yellow diamond. A higher fluence of neutron irradiation provided a relatively dark yellow color after annealing. The pale or dark shade of enhanced yellow diamond seemed to be independent of the annealing time. |
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ที่มา:วารสาร คณะสัตวแพทยศาสตร์หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Comparison of Serological Tests for Antibody Detection Against Brucella melitensis Infection in Goats) ผู้เขียน:Monaya Ekgatat, Reka Kanitpun, Pittaya Kunchit, Worawan Arampong, Sornsak Raksajit, Suree Thammasart, Utit Trenuntawan, Phairuch Tumcha, Surapong Wongkasemjit สื่อสิ่งพิมพ์:pdf AbstractFour serological assays, including Rose Bengal test (RBT), modified RBT (mRBT), complement fixation test (CET) and indirect enzymelinked immunosorbent assay (I-ELISA), were evaluated for their efficiency on diagnosis of brucellosis in goats. Serum to antigen ratio, used for RBT and MRBT, which allowed for optimal sensitivity, was 1:1 and 3:1, respectively. CET was performed using microtechnique combined with cold fixation protocol. I-ELISA was performed using conjugated protein G and smooth lipopolysaccharide (sLPS) as antigen with percent positivity (PP) cutoff at 30. Specimens tested included 1,317 goat sera, of which 127 were positive and 1,190 were negative as confirmed by isolation of Brucella melitensis. At 95% of confidence, diagnostic sensitivity (DSe) was 99.2% by RBT,100 % by mRBT, 95.3%by CFT and 99.2% by I-ELISA, while their diagnostic specificity (DSp) was 100% by RBT, mRBT and CFT , and 99.9% by I-ELISA,Comparison of each assay with B. melitensis isolation showed that accuracy (Ac) , kappa (K) value , positive predictive value (PPV) and negative predictive value (NPV) were high. The results of this study showed that RBT, mRBT and I-ELISA were sensitive, specific and suitable for screening , while CFT was suitable for confirmation of Brucella spp. infection in goats. Further study on herd prevalence of brucellosis is needed for the dvelopment of a long-term national prevention and control program of brucellosis in goats. |
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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. |
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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. |
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