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Effects of Bacillus probiotics, Bacillus subtilis and Bacillus cereus dietary additional to controlling Vibriosis infection of white shrimp (Litopenaeus vannamei)
(2024-01-01)
Wongpracha, P.
;
Kanthawong, P.
;
Arun, J.
;
Jeyaraj, G. P.
;
Jongput, B.
The effects of the Bacillus probiotics powder, Bacillus subtilis 7 x 106 cfu g-1 and Bacillus cereus 2.5 x 107 cfu g-1 via dietary additional to control vibriosis disease in white shrimp culture for 14 days were evaluated. The results indicated that good recovery in shrimp fed with probiotic (T4) and the mortality reduced (86.7%), in comparison with the group without probiotics and with pathogen, Vibrio spp. (T3). In addition, it presented lower counts of Vibrio spp. than group fed without the probiotic causing a significantly reduced pathogen. Bacillus probiotics, B. subtilis and B. cereus had a better effect on hematological shown in the total haemocyte counts (THC) of the group with probiotic and with pathogen, Vibrio spp. (T4) had the highest THC every day throughout the experiment experiment followed by the group with probiotic and without pathogen (T2) respectively. Therefore, B. subtilis and B. cereus significantly enhanced the shrimps' ability to recover from Vibrio spp. infections and enhanced the quality of their cultures.
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Microbiological safety of Thai pandan custard filled products and their ingredients
(2016-01-01)
Puangburee, S.
;
Jindaprasert, A.
;
Vattanmanee, S.
;
Wongsommart, D.
;
Swetwiwathana, A.
The aim of this study was to evaluate microbiological quality of Thai pandan custard and their main ingredients used in the product such as pandan leaves, whole egg, pasteurized coconut milk, cornstarch, wheat flour and sugar. The ingredients and Thai pandan custard were collected from some small and medium enterprises in the center of Thailand by sampling 20 samples of high risk ingredients (pandan leaves, whole egg, pasteurized coconut milk), 10 samples of low risk ingredients (cornstarch, wheat flour, sugar) and 20 samples of Thai pandan custard. The samples were tested for four pathogens including Staphylococcus aureus, Salmonella spp., Bacillus cereus and Clostridium perfringens. It was found that B. cereus was mostly detected in pandan leaves. This pathogenic microorganism was found to contaminate 80% of the leaves (16 samples) with higher than 3 log CFU/g and 15% (3 samples) with lower than 3 log CFU/g. Besides, S. aureus was detected in two samples (10% of the leave sample). Salmonella spp. was shown positive in four samples (20% of whole egg samples), while C. perfringens was not detected in any samples. Moreover, B. cereus was detected in five samples (25%) of the sampling Thai pandan custard after one-day storage at room temperature and the contamination was raised up to 9 samples (45%) after two-day storage with the microbial load of 2.4 to 3.9 log CFU/g. Salmonella spp. and S. aureus were not detected in any sample. The identification of some isolates of B. cereus selected from Thai pandan custard samples by Bureau of Quality and Safety of Food (BQSF), Department of Medical Sciences (DMSc) confirmed that all selected spore-forming bacterial colonies were identified as pathogenic B. cereus. The results from this study implied that heating process during Thai pandan custard production was not effective for diminishment of the contaminated B. cereus from ingredients which might lead to the safety problem of the product.
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Production and partial characterization of chitosanases from a newly isolated Bacillus cereus
(2007-01-01)
Wangtueai, Sutee
;
Worawattanamateekul, Wanchai
;
Sangjindavong, Mathana
;
Naranong, Nuanphan
;
Sirisansaneeyakul, Sarote
The production of chitosanases by a newly isolated Bacillus cereus TP12.24 was studied both in shake flask and fermenter cultures. The M9-chitosan medium was found most suitable with 0.5% chitosan as a sole carbon source optimized under aerobic growth conditions at pH 6.0 and 30°C The specific rates of growth, substrate consumption, and enzyme production were improved using controlled completely aerobic conditions in 2-1 fermenter. While the yield of biomass was considerably increased, the enzyme yield was on the contrary decreased. As a result, the volumetric chitosanases productivity was 43.55 U/1 h, which was 1.2 times that obtained from shake flask culture due to higher specific rates of chitosan consumption and chitosanases production. In this work, the crude chitosanases from Bacillus cereus TP12.24 showed their optimal pH and temperature at 6.5 and 55°C, while the stabilities to pH and temperature were found at 3.0-8.0 and 30-50°C, respectively. The Bacillus cereus chitosanases could be used for preparing the chitosano-oligosaccharides under mild temperature.
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Isolation and screening of chitosanase producing microorganisms
(2006-10-01)
Wangtueai, Sutee
;
Worawattanamateekul, Wanchai
;
Sangjindavong, Mathana
;
Naranong, Nuanphan
;
Sirisansaneeyakul, Sarote
A total of 183 isolates of microorganisms were collected from forest soil with the shrimp wastes deposited. The selected four bacterial isolates with high activity of chitosanolytic enzymes on chitosanase detected agar plates (CDA-plates) were TP11.03, TP11.22, TP12.24 and KU22.13. Among them, the potential isolate TP12.24 was identified as Bacillus cereus which produced the highest amount of chitosanase on M9-Chitosan medium.

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