Phunpruch, Saranya

Preferred name

Phunpruch, Saranya

Alternative Name

Phunpruch, S.

Main Affiliation

School of Science

saranya.ph@kmitl.ac.th

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Screening and identification of lactic acid bacteria from raw seafoods and thai fermented seafood products for their potential use as starter cultures
(2012-01-01)
Nanasombat, Suree
;
Phunpruch, Saranya
;
Jaichalad, Thitirut
The number of lactic acid bacteria (LAB) was analyzed from 52 samples of raw seafoods (shrimp and mussel), and Thai fermented seafood products including fermented shrimp (kung-jom), mussel (hoi-dong), and fish (pla-jom). The viable LAB were 3.0×103 to 3.4×108 CFU/g. LAB were isolated and screened for their inhibitory activities against eight indicator bacteria by agar spot test. Among all selected LAB isolates, 52 isolates showed strong inhibitory activity. They were further characterized for their ability to resist hydrochloric acid, lactic acid, bile salts, and sodium chloride, and their ability to produce bacteriocins and amino acid decarboxylase. The selected LAB isolates, 1IS11 and 4IS17, were bacteriocin-producing strains, and showed no amino acid decarboxylase activity, which was suitable property for starter cultures. The isolate 1IS11 could resist both hydrochloric and lactic acid at the lowest pH of 2.0, while the isolate 4IS17 was able to tolerate hydrochloric and lactic acid at the lowest pH of 1.5 and 2.0, respectively. Both isolates could grow in MRS broth containing a high concentration of sodium chloride (10 %) and bile salts (1.5%). They were identified by morphological characterization, biochemical test, and 16S rDNA sequence analysis. The isolate 1IS11 was found to be Enterococcus faecium, whereas the isolate 4IS17 was Enterococcus faecalis.
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Control of Aspergillus postharvest rot on plum tomato by potassium metabisulfite and potassium sorbate
(2025-01-01)
Nanasombat, Suree
;
Phunpruch, Saranya
In this study, fungal contamination of plum tomato fruits (Solanum lycopersicum) was preliminarily examined by the dilution plating method. The tomato samples were highly contaminated by molds and yeasts (1.0x105-1.4x108 CFU/g), including Aspergillus, Geotrichum, Penicillium, Rhizopus, Candida, Cryptococcus and Rhodotorula. The mold strains that contaminated the tomatoes to the greatest extent were Penicillium and Rhizopus. Three fungal isolates (Aspergillus niger T6D5, Candida guilliermondii T7D4 and Rhodotorula mucilaginosa T7D5) were selected for further in vitro study. Then, the antifungal activity of organic acids (citric and tartaric acids) and salts (potassium acetate, potassium metabisulfite and potassium sorbate) against molds and yeasts was investigated. Salt solutions showed higher inhibitory effects than did acid solutions. Interestingly, A. niger T6D5 showed the highest susceptibility to potassium sorbate and potassium metabisulfite at 0.01-1% (w/v) MIC, respectively, compared to other fungi. In yeasts, potassium metabisulfite effectively inhibited the growth of C. guilliermondii T7D4 and R. mucilaginosa T7D5 at 0.25% (w/v) MIC. The use of organic acids and salts to control the growth of A. niger T6D5 on tomatoes was investigated. Among all the salts and acids tested, 1% (w/v) potassium metabisulfite and 3% (w/v) potassium sorbate completely inhibited the growth of A. niger T6D5 on tomatoes.
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Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus
(2017-02-01)
Nanasombat, Suree
;
Treebavonkusol, Patcharee
;
Kittisrisopit, Sunisa
;
Jaichalad, Thitirut
;
Phunpruch, Saranya
Lactic acid bacteria (LAB) from raw and fermented pork samples were screened for their inhibitory activity by an agar spot test in order to obtain a LAB strain with suitable property to be used as meat starter cultures. Among the 174 isolates, 73 were positive to inhibit at least one of the seven indicator bacteria, which were further characterized. The most suitable isolate was isolate P0805, identified as Pediococcus pentosaceus. This bacterium was catalase- and nitrate reductase-positive and amino acid decarboxylase-negative; moreover, it produced inhibitory substances against Salmonella Typhimurium with the activity of the partially purified inhibitory substances of 409,600 AU/mL. To further characterize the catalase-producing ability of P. pentosaceus P0805, the effect of hematin on its catalase activity in Sausage Model Broth (SMB) was evaluated, and it enhanced catalase production. The catalase activity was found in both SMB with and without hematin. It was concluded that catalase produced by this bacterium was heme-independent catalase.
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Control of postharvest fungal decay in papaya fruits by chitosan-carboxymethyl cellulose coating incorporated with essential oilsãnd potassium sorbate
(2023-12-01)
Nanasombat, Suree
;
Phunpruch, Saranya
The objective of this study was to evaluate the effect of plant essential oils in combination withãcid salts for development of edible coating formulations. Firstly,ãntifungalãctivities of cinnamon (Cinnamomum verum), clove (Syzygiumãromaticum),ãnd collaãromatica Roxb. (Homalomenaãromatica) oilsãndãcid salts (ammonium carbonate, potassium metabisulfite,ãnd potassium sorbate) were studied. Cinnamonãnd clove oilsãt 0.0125-0.2% minimum inhibitory concentration (MIC) were effective to inhibit growth of Aspergillus flavus TISTR 3041, Penicillium citrinum TISTR 3437,ãnd 2 mold strains, Talaromyces sp. P2D4ãnd Aspergillus sp. P8A6 isolated from papaya fruits, while those salts showedãntifungalãctivityãt 0.5-8% MIC. Combination of cinnamon or clove oil with potassium sorbate showed the synergistic effectãgainst Talaromyces sp. P2D4. Effect of cinnamon or clove oil combined with potassium sorbate in 0.1% chitosanãnd 0.25% carboxymethyl cellulose (ChiCMC) coating on controlling postharvest fungal decay in papaya fruits during storageãt 30°C for 8 days was studied. Synergistic combinations of 0.0397% clove oil combined with 0.25% potassium sorbate, or 0.25% cinnamon oil combined with 1% potassium sorbate in the ChiCMC coating were effective to delay fungal decay in papaya fruits. At the end of storage, these coatings significantly showed less decay incidence (53.3-56.7%) compared toã control treatment (100% decay incidence). Thus, use of cinnamon or clove oil combined with potassium sorbate in the ChiCMC coating could potentially be used in the postharvest management for decay control in papaya fruits.
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Characterization of the antibacterial activity and probiotic properties of lactic acid bacteria isolated from raw fish and nham-plaa
(2008-10-01)
Nanasombat, Suree
;
Phunpruch, Saranya
;
Sriwong, Niracha
;
Jaichalad, Thitirut
;
Onnom, Waragul
Isolates 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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Combined Effect of Acid Salts with Clove and Cinnamon Oils on Controlling of Postharvest Decay in Carrot
(2025-09-03)
Nanasombat, Suree
;
Phunpruch, Saranya
Fungal decay in carrots is a serious problem during postharvest storage. The present work aimed to study the antifungal effect of ammonium carbonate (AC) or potassium metabisulfite (PM) in combination with cinnamon or clove oils on delaying carrot decay caused by black rot mold during chill storage. In vitro trials were conducted to determine the antifungal activity of those acid salts, essential oils and their combinations against selected fungi isolated from carrots. Alternaria sp. C7D7 isolated from carrots was inhibited by AC and PM at 0.5-1.0% w/v minimum inhibitory concentration (MIC), while cinnamon and clove oils possessed strong anti-Alternaria effect with 0.025% w/v MIC. The combination of AC or PM at 0.25-0.5% w/v with cinnamon or clove oils at 0.04-0.25% w/v in potato dextrose agar produced a 100% antifungal index. Synergy testing by the checkerboard method showed that the combination of AC and cinnamon oil had partial synergistic effects against the mold. The optimum concentrations of combined AC or PM and cinnamon or clove oil were selected to formulate dipping solutions for carrot treatments. Their effect on controlling black rot decay in carrots during chill storage was investigated. The treatment with the dipping solutions consisting of combined 0.5% AC with 0.25% cinnamon oil or 1% AC alone caused a lower percentage of black rot decay (13.9-19.4% decay) in carrots compared to the others during storage at 5°C for 10 weeks. These findings show the usefulness of cinnamon oil and AC or their combination on delaying black rot decay in carrots.

Phunpruch, Saranya

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