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Author: search.filters.author.Teerarak, MontineeSubject: search.filters.subject.Upland rice vinegar

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    Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains
    (2017-01-01)
    Pornpukdeewattana, Soisuda
    ;
    Kerdpiboon, Soraya
    ;
    Jindaprasert, Aphacha
    ;
    Pandee, Patcharaporn
    ;
    Teerarak, Montinee
    The efficacy of vapor-phase (VP) upland rice vinegar (URV) was investigated as a bio-fumigant for maize, to reduce consumer health risks associated with spore and toxin formation by Aspergillus flavus. Complete reduction of mycelial growth occurred with in vitro VP exposure to URV (containing 0.0017 mmol/L acetic acid) or with VP exposure to pure acetic acid (PAA) (containing 0.0023 mmol/L acetic acid). No significant differences were observed between the two materials after 90 min exposures. Using gas chromatography-mass spectrometry (GC-MS), URV vapor was shown to contain volatiles having antifungal activities. These are identified as isoamylalcohol, 1-butanol, 3-methyl-, acetate and β-phenylethyl acetate. It is suggested these volatiles increase the antifungal effectiveness of URV. Exposure to VP-URV (containing 0.0043 mmol/L AA) for 5 h completely eliminated viable spores of A. flavus on maize seeds (23% moisture content) previously inoculated with 4.43 ± 0.28 log spores/g). At the same time, aflatoxin production decreased, as VP-URV exposure increased. Hence, VP-URV is shown to be an effective control agent for A. flavus mycelial growth and aflatoxin formation on maize, so effectively reducing the potential for consumer health risks due to this widespread fungus.
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    Liquid and vapor-phase vinegar reduces Klebsiella pneumoniae onfresh coriander
    (2015-04-01)
    Krusong, Warawut
    ;
    Teerarak, Montinee
    ;
    Laosinwattana, Chamroon
    Samples of fresh coriander were sourced from several markets in the Ladkrabang and Minburi areas of Bangkok, Thailand. These were examined in the laboratory for fecal coliform contamination. The bacterium Klebsiella pneumoniae was the predominant contaminant in 48.5-84.0% of the 30 samples tested. Inhibition of surface contaminations of K.pneumoniae by vinegar was measured invitro for either liquid-or vapor-phase exposures. For liquid-phase exposure, levels above 2.4% (v/v) acetic acid (AA) completely inhibited K.pneumoniae. After 50min of vapor-phase exposure, 8% AA completely inhibited K.pneumoniae spread on Mueller Hilton agar (4.10±0.04logCFU/ml, 30±2°C, 80±2% RH). Reduction of K.pneumoniae contamination on fresh coriander leaves using vinegar vapor was also examined. The effectiveness of inhibition was related to the level of K.pneumoniae inoculation, with vinegar vapor being shown to be an effective control agent for surface contaminations on fresh coriander so reducing the potential health risks to consumers.