 ผลงานตีพิมพ์ในวารสารวิชาการFunctional Polymer and Packaging Technology for Bakery Productsผู้แต่ง: Horman San, Yeyen Laorenza, Ehsan Behzadfar,  Dr.๊Uruchaya Sonchaeng, Lecturer , Dr.Kiattichai Wadaugsorn, Assistant Professor, Ms.Janenutch Sodsai, Lecturer, Dr.Thitiporn Kaewpetch, Lecturer, ขวัญชาติ พรมฮวด, อัจฉราวรรณ ศรีษา, พรรณวิภา วงษ์พันธุ์, Dr.Nathdanai Harnkarnsujarit, Associate Professor, วารสาร: 
|
 |
|
 |
|
|
|
|
|
|
|
|
|
ผลงานตีพิมพ์ในวารสารวิชาการMaltol-Incorporated Acetylated Cassava Starch Films for Shelf-Life-Extension Packaging of Bakery Productsผู้แต่ง:Promhuad, K., Dr.NATTINEE BUMBUDSANPHAROKE, Assistant Professor, Dr.Kiattichai Wadaugsorn, Assistant Professor, Dr.๊Uruchaya Sonchaeng, Lecturer, Dr.Nathdanai Harnkarnsujarit, Associate Professor, วารสาร: |
|
 |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Identification of Antimicrobial Substance Producing Lactic Acid Bacteria Isolate KUB-KJ174 and Its Application as a Biopreservative Substance for Bakery Products) ผู้เขียน:Kingkan Wongsuttichote, ดร.สุนีย์ นิธิสินประเสริฐ, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe effective antimicrobial substance producing KUB-KJ174 was identified as Lactobacillus plantarum. The supernatant with a low pH of 3.6 showed 100% spectrum inhibitory activity against contaminant bacterial groups of 50 aerobic mesophiles, 10 Bacillus cereus and 53 coliform, but only 46% spectrum inhibitory activity against 13 lactic acid bacteria (LAB). However, when the pH was adjusted to 5, only low spectrum inhibitory activity against aerobic mesophilic bacteria, Bacillus cereus, coliform and LAB was shown with 26, 50, 47 and 0%, respectively. Partial purification by pH-mediated cell adsorption-desorption provided an active antimicrobial substance (the so-called PP-174) that displayed 100% growth inhibitory activity against microbial strains of aerobic mesophilic bacteria T6.14, B. cereus B6.2, coliform C4.1, LAB L2.2 and yeast Y5.1 showing low sensitivity to antimicrobial substances. However, a low concentration of 0.5% PP-174 could not inhibit the growth of LAB L2.2 within 24 h. A combination of 0.5% PP-174 with 17.42 mM lactic acid and 6.91 mM acetic acid (the socalled BAKE-SAFE-1) was able to inhibit the growth of LAB completely. Cream filling treated with BAKE-SAFE-1 completely inhibited the contaminant group of B. cereus and LAB at 15?C. When the temperature was increased to 25 and 37?C, only a low growth inhibitory efficiency of 11.68-41.45% against the contaminant group of aerobic mesophilic bacteria, B. cereus and LAB occurred. However, 100% growth inhibitory efficiency was displayed against the contaminant groups of coliform and yeast mold. |
|
ผลงานตีพิมพ์ในวารสารวิชาการApplication of mannitol and kale protein extract in the development of Sung Yod rice bread and its stability during storageผู้แต่ง:Samakradhamrongthai, R.S., Dr.Bandhita Wanikorn, Lecturer , Nortuy, N., Jannu, T., Renaldi, G., วารสาร: |
ผลงานตีพิมพ์ในวารสารวิชาการCharacterization of antimicrobial substance from Lactobacillus salivarius KL-D4 and its application as biopreservative for creamy fillingผู้แต่ง:Therdtatha, P., Tandumrongpong, C., Pilasombut, K., Matsusaki, H., Dr.Suttipun Keawsompong, Associate Professor , Dr.Sunee Nitisinprasert, Associate Professor, วารสาร: 
|