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 ที่มา:มูลนิธิโครงการหลวงหัวเรื่อง:การแปรรูปหน่อไม้จากไผ่บนที่สูง |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Characterization of Bacteriocin-Producing Lactic Acid Bacteria Strain N1-33 Isolated from Edible Fermented Bamboo Shoot) ผู้เขียน: Melaku Alemu, Panthipa Laemkom, Katsumi Doi, Sadahiro Ohmomo, Mizuo Yajima,  ดร.สุนีย์ นิธิสินประเสริฐ, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractLactic acid bacteria (LAB) strain N1-33, isolated from edible fermented bamboo shoot, displayed broad spectrum of inhibitory activity against LAB and other Gram-positive food spoilage and pathogenic bacteria. On the basis of its physiological and biochemical properties together with 16S rRNA sequence analysis, N1-33 was identified as Enterococcus faecalis. It was cultivated in MRS broth at 30?C to early stationary growth phase and the resulting cell-free culture supernatant (CS) showed a maximum inhibitory activity of 12800 AU/ml against Lactobacillus sakei subsp. sakei JCM 1157T, with bactericidal mode of action and concomitant cell lysis. The antibacterial activity of the CS was completely destroyed with proteinase K and partially inactivated with pepsin treatments. Moreover, the study on its physicochemical stability indicated that it was heat tolerant up to 121?C and remained bioactive over a pH range of 2-11. Thus, the spectrum of inhibitory activity, sensitivity to proteolytic enzymes and thermostability of the CS clearly suggested that the bioactive substances had proteinaceous structures and hence classified as bacteriocins. The fact that Enterococcus faecalis N1-33 was isolated from edible fermented bamboo shoot together with these desirable physicochemical properties of its bacteriocin-activity and its ability of metabolizing low cost carbohydrates strongly suggested its great potential for use in food biopreservation. This was known to be the first report of the production of bacteriocins from LAB of fermented bamboo shoot. |
หัวเรื่อง:อิทธิพลของกรรมวิธีการผลิตที่มีผลต่อคุณลักษณะของหน่อไม้แห้งและการยอมรับของผู้บริโภค ผู้เขียน:นางกุลวดี ตรองพาณิชย์ , นางชิดชม ฮิรางะ, Urai Paowsungthong, Sompoch Yai-em สื่อสิ่งพิมพ์:pdf AbstractWith the study on the process of dried bamboo shoot, it was found that blanching for 10 mins. and then soaking in 1.0% sodium metabisulfite prior drying maintained the better quality and highest acceptance of dried bamboo shoot after 6 month storage when compare to the non - pretreatment and treatment with soaking in 1 % sodium metabisulfite prior drying. Conventional dryer provided faster drying rate than dehumidified dryer thus resulting in better quality dried product. Samples with non-treatment prior drying demonstrated higher drying and water - absorbing rates than those with pretreatment prior drying. Browning of dried products was increased with the increasing of storage time, as the L', a*, and h values of the products from the color measurement were change gradually. The using of 1 % sodium metabisulfite solution can only retard the browning reaction of the product within 3 storage months. |
 รางวัล (ประชุมวิชาการ)The Best Paper Award (2016)ผลงาน:A Knowledge Management Model for Local Wisdom in Bamboo Shoot Preservation Processing in Western Local Community of Thailand นักวิจัย: ดร.อภิชาติ ใจอารีย์, รองศาสตราจารย์ Doner:Department of Human and Community Resource Development, Faculty of Education and Development Sciences, Kasetsart University in collaboration with National University of Laos, National Chung Cheng University, The Network NGO-Business Partnerships, and Human Resource Development Association (Thailand |
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หัวเรื่อง:การศึกษากรรมวิธีการผลิตหน่อไม้เปรี้ยวบรรจุขวด ผู้เขียน:นางกุลวดี ตรองพาณิชย์, นางชิดชม ฮิรางะ, นางสาวกาญจนิจ วาจานะวินิจ, Urai Phawsungtong สื่อสิ่งพิมพ์:pdf AbstractWith the studied on fermentation of bamboo shoot in the rice washing residue solution, the 1% and 5% sucrose solution. It was found that the rate of fermentation in the residue solution from rice washing was the slowest, while the rate of fermentation in the 5% sucrose solution was the fastest. Addition of 2.5% sodium chloride helped fastening the rate of reaction, while the addition of 10% sodium chloride solution slow down the rate. However, 10% sodium chloride helped preserving the bamboo shoot prior packaging and thermal process. Fermentation of bamboo shoot in the sucrose solutions gave product whiter color than those fermented in rice washing residue solution. Occurrence of lactic acid and changing in pH of the products were very fast at the first few days. Afterward the pH was maintained at 3.0 – 3.6. The organoleptic test was carried out with the Hedonic scale scoring. It was found that there was no statistical significant difference between samples which fermented in the washing residue, 1% and 5% sucrose solution which all had been added 10% sodium chloride, 5% sucrose solution with 2.5% sod. Choloride, 5% sucrose solution without salt, and the market sample. However, the total score of the fermented bamboo shoot fermented in 1% sucrose solution with addition of 10% sodium chloride was the highest. With the study on the thermal process of the bottled fermented bamboo shoot, it was found that, with the 8 Oz. containers, the pasteurization at 212?F for 15 mins was enough for the safetyness of the products. |
ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:การยกระดับการผลิตผลิตภัณฑ์หน่อไม้ในภาชนะบรรจุปิดสนิทเพื่อความปลอดภัยการบริโภค |
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 Researcherนางสาว งามจิตร โล่วิทูรที่ทำงาน:ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร สาขาที่สนใจ:การแปรรูปด้วยความร้อน (อาหารบรรจุกระป๋อง, ขวดแก้ว และรีทอร์ทเพาช์), กระบวนการแช่เย็นเยือกแข็งผักและผลไม้ Resume |
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