Pilasombut, Komkhae

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Preferred name
Pilasombut, Komkhae
Alternative Name
Pilasombut, K.
Main Affiliation
Email
komkhae.pi@kmitl.ac.th

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    Item type:Publication,
    Application of tempeh and split gill mushroom extracts in herbal fresh sausage: Evolution of antioxidant and antimicrobial activities
    (2025-03-01)
    Somsri, A.
    ;
    Yodsenee, K.
    ;
    Suthirawat, S.
    ;
    Pilasombut, K.
    ;
    Rumjuankiat, K.
    Tempeh, recognized as a high-protein meat alternative, is gaining popularity across Asian countries, while split gill mushroom (Schizophyllum commune), rich in essential nutrients, are increasingly consumed in Southeast Asia. The antioxidant activities of all treatments were significantly higher than the control (p<0.05). Furthermore, formulations containing split gill mushroom (R3, R4, and R5) exhibited lower initial total plate count (TPC) values compared to the other formulations. Sensory evaluation was then conducted on sausages containing tempeh, split gill mushrooms, and their combinations in ratios of 1:1, 1:3, and 3:1, yielding overall acceptance scores of 3.93, 3.30, 4.27, 5.33, and 3.37, respectively. The combination with a 3:1 tempeh-to-mushroom ratio demonstrated the highest consumer acceptance. Therefore, the study on the application of tempeh and split gill mushroom extracts in herbal fresh sausage is provided valuable information for developing plant-based products and functional foods in the future.
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    In vitro biocontrol potential of natural substance combination against plant pathogens
    (2025-03-01)
    Somsri, A.
    ;
    Saelao, P.
    ;
    Thongsen, N.
    ;
    Kenkhunthot, T.
    ;
    Pilasombut, K.
    The antimicrobial potential of chitosan (CHT), banana peel vinegar (BPV) and plant-derived extracts from basil leaves (BE), fingerroot (FRE), and mangosteen peel (MSE) was evaluated against Diaporthe phaseolorum, Colletotrichum gloeosporioides, Fusarium oxysporum, Curvularia sp., and Xanthomonas campestris pv. campestris (Xcc). Among these, MSE and FRE exhibited the highest efficacy, with minimum inhibitory concentrations (MIC) of 0.006 mg/ml and 0.048 mg/ml, respectively. Both extracts also inhibited Xcc, showing partial synergistic effects with a fractional inhibitory concentration index (FICI) of 0.625. These results highlight the antimicrobial potential of natural compounds, offering valuable insights for developing sustainable strategies in plant disease management and biofungicide formulation.
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    Effect of extracted pectin from fruit wastes on growth of Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2
    (2020-01-01)
    Showpanish, K.
    ;
    Sonhom, N.
    ;
    Pilasombut, K.
    ;
    Woraprayote, W.
    ;
    Prachom, N.
    Two strains of lactic acid bacteria identified as Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2 were isolated from Thai fermented pork sausage (Nham) and fermented spring onion (Ton-Hom-Dong) respectively. The culture supernatant (CFS) of both strains exhibited antimicrobial activity against both Gram-positive and Gramnegative pathogenic bacteria. After being treated with alpha-chymotrypsin and trypsin, the antimicrobial activity of their CFS was eliminated, which suggests that the antimicrobial compound produced was antimicrobial peptide or bacteriocin. Pectin extracted from different fruit peels was supplemented in the bacterial growth medium to investigate the effect of pectin on the growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. Pectin was extracted from pomelo, durian, passion fruit and salacca fruit peels with a pectin yield of 5.02 to 26.44%, degree of esterification of 80.84 to 86.68%, and galacturonic acid content of 52.36 to 64.23%. Supplementation with pomelo and passion fruit pectin exhibited the highest improvement of bacterial growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. These findings suggested the potential application of these pectin extracts as prebiotics to promote the growth and antimicrobial production of lactic acid bacteria.