Tangwatcharin, Pussadee

Preferred name

Alternative Name

Tangwatcharin, P.

Main Affiliation

School of Agricultural Technology

pussadee.ta@kmitl.ac.th

Now showing 1 - 10 of 25

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Microbiological and physicochemical qualities of moo som (Traditional thai fermented meat) inoculated with lactic acid bacteria starter
(2020-01-01)
Tangwatcharin, Pussadee
;
Nithisantawakhup, Jiraroj
;
Sorapukdee, Supaluk
The effects of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rates and qualities of moo som, a traditional Thai fermented pork, were evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TISIR543 (commercial starter) were used as starter cultures in the production of moo som. The decreased amounts of Staphylococcus aureus and coliforms in moo som inoculated with L. plantarum KL102 were at faster rates than those in Moo som inoculated with L. plantarum TISIR543. However, the final products of moo som inoculated with both LAB starters did not find S. aureus or and coliform loadings. Inoculation of both LAB starters could control growth of yeast in samples during fermentation. Furthermore, both starter cultures exhibited a higher rate of fermentation than the control (without inoculum), as demonstrated by the faster rate pH drop and acid production (p < 0.05) during fermentation, while the fermentation of all samples were completed within 3 d. Due to higher acid production rate, texture, and especially hardness, gumminess and chewiness of inoculated moo som were higher than control moo som in the final products (p < 0.05). From the results, the inoculation of LAB starter was more beneficial in color and in overall sensory evaluation (p < 0.05). The overall quality was positively correlated with the color, odor, and texture of moo som (p < 0.01). Based on microbiological and physicochemical qualities and sensory evaluation, KL102 is a potential LAB starter for moo som production.
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Collagenolytic proteases from Bacillus subtilis B13 and B. siamensis S6 and their specificity toward collagen with low hydrolysis of myofibrils
(2020-05-01)
Sorapukdee, Supaluk
;
Sumpavapol, Punnanee
;
Benjakul, Soottawat
;
Tangwatcharin, Pussadee
To obtain proteases with high collagenolytic activity, 400 bacteria isolates were screened. The secreted proteases from Bacillus subtilis subsp. subtilis B13 (isolated from beef butchery) and B. siamemsis S6 (isolated from soil) which showed the two highest activity to hydrolyze collagen from bovine Achilles tendon were partially characterized. After enzyme fractionation, both enzymes had the optimum pH for the collagenolytic activity at pH 7.5. However, the optimum temperature of enzyme produced by S6 (60 °C) was higher than B13 (50 °C). The inhibitor study revealed that these proteases were mainly a member of serine proteases and some metalloproteases. Both enzymes were able to degrade collagen with multiple cleavage sites as observed by electrophoretic patterns. In contrast to papain and bromelain, these collagenolytic proteases showed strong hydrolysis toward collagen and elastin as well as beef intramuscular collagen with low beef myofibrillar protein degradation. Moreover, the lower digestion of myofibrillar protein and casein by these enzymes as compared with collagenase from Clostridium histolyticum were observed. These proteases could be applied as a meat tenderizer when collagen or connective tissue protein was responsible for the meat toughness.
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Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen
(2013-01-01)
Suksathit, Suchart
;
Tangwatcharin, Pussadee
The objective of this study was to investigate the in vitro activities of sodium diacetate (SD), sodium citrate (SC), or sodium lactate (SL) in combination with lauric arginate (LAE) against Listeria monocytogenes and Salmonella Rissen. Bacteria isolated from a pig carcass were used to determine the minimum inhibitory and bactericidal concentrations (MIC and MBC), fractional bactericidal concentration index (FBCI), time-kill method, as well as to perform scanning and transmission electron microscopy characterizations. For L. monocytogenes, the MBC of SD, SC, LAE and SL were 62.5, 62.5, 0.032 mg/ml, and 8.4% (v/v), respectively. As for S. Rissen, the MBC of SD and LAE were 62.5 and 0.032 mg/ml, respectively. The effects of SD, SC, and SL in combination with LAE were synergistic against both bacteria, exhibiting FBCIs of 0.19, 0.50, and 0.50, respectively, for L. monocytogenes and 0.19, ≤ 0.50 and ≤ 0.50, respectively, for S. Rissen. In time-kill studies, all salts of organic acids plus LAE combinations added at their MBC produced a bactericidal effect that was dependent on the type of bacteria and antimicrobial. This resulted in a loss and change of the cytoplasm and membrane in cells of both bacteria. Furthermore, SC and SL alone were not active in killing S. Rissen. The present investigation revealed that salts of organic acid in combination with LAE are potentially antilisterial and anti-salmonella agents, which can be applied to meat products.
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Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som
(2019-01-01)
Tangwatcharin, Pussadee
;
Nithisantawakhup, Jiraroj
;
Sorapukdee, Supaluk
Results: KL102 and TISIR 543 were susceptible to penicillin G, tetracycline, chloramphenicol, erythromycin, gentamycin, streptomycin, vancomycin, ciprofloxacin and trimethoprim (MIC90 ranging from 0.25 to 4 μg/mL). All strains were negative amino acid-decarboxylase for lysis of biogenic amines in screening medium. For fermentation in Moo som broth, a relatively high maximum growth rate of KL102 and TISIR543 resulted in a generation time than in the other strains (p<0.05). These strain counts were constant during the end of fermentation. Similarly, KL102 or TISIR543 addition supported increases of lactic acid bacterial count and total acidity in Moo som fermentation. For biogenic amine reduction, tyramine, putrescine, histamine and spermine contents in Moo som decreased significantly by the addition KL102 during 1 d of fermentation (p<0.05). In final product, histamine, spermine and tryptamine contents in Moo som inoculated with KL102 were lower amount those with TISIR543 (p<0.05).Objective: The aims of this study were to select one strain of Lactobacillus plantarum (L. plantarum) for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biogenic amines reduction in Moo som.Methods: Three strains of indigenous L. plantarum starter culture (KL101, KL102, and KL103) were selected based on their safety including antibiotic resistance and decarboxylase activity, and fermentation property as compared with a commercial starter culture (L. plantarum TISIR543). Subsequently, the effect of the selected indigenous safe starter culture on biogenic amines formation during Moo som fermentation was studied.Conclusion: KL102 was a suitable starter culture to reduce the biogenic amine formation in Moo som.
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Morphological and physiological responses of Campylobacter jejuni to stress
(2006-01-01)
Tangwatcharin, Pussadee
;
Chanthachum, Suganya
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Khopaibool, Prapaporn
;
Griffiths, Mansel W.
Under conditions of stress, cells of Campylobacter assume a coccoid shape that may be an evolutionary strategy evolved by the organism to enable survival between hosts. However, the physiology of Campylobacter as it devolves from spiral to coccoid-shaped morphology is poorly understood. In this study, conditions influencing the survival of Campylobacter jejuni ATCC 35921 in broth were determined. Cells in late log phase were resuspended in broth at 4 or 60°C. The culturability of these cold- or heat-stressed cell suspensions was determined by spread plate counts and the activity of cells by the direct viable count technique and 5-cyano-2,3-ditolyltetrazolium chloride staining. C. jejuni changed form completely from culturable to viable but nonculturable cells (VBNC) within 25 days at 4°C, and 15 min at 60°C. Light microscopy of C. jejuni VBNC cells showed that the spiral-shaped cells became coccoid, and transmission electron microscopy of C. jejuni VBNC cells showed that the outer membrane was lost in aging cell suspensions. Furthermore, a limited proteomic study was carried out to compare C. jejuni proteins that exhibited increased or decreased synthesis on exposure to 60°C. Copyright ©, International Association for Food Protection.
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β-glucosidase producing Bacillus isolated from Thua-nao, an indigenous fermented soybean food in Thailand
(2017-10-01)
Meannui, Nutwara
;
Riebroy, Siriporn
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Tangwatcharin, Pussadee
;
Hong, Jeong Hwa
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Sumpavapol, Punnanee
The characteristics of commercial dried flatten Thua-nao collected from Northern of Thailand, namely oven dried (LPO) and sun dried (LPS) samples from Lamphun, sun dried sample from Chiang Mai (CMS) and sun dried sample from Chiang Rai (CRS),were investigated. The variations of chemical and physical characteristics were found among these Thua-nao products. Seventeen isolates of spore-forming bacteria were obtained from such products. Among these, four isolates (LPO-2, LPO-4, LPS-2 and CMS-1) were identified as Bacillus subtilis group by API 50CHB kit. For cellulolytic enzyme production, CMS-1 exhibited the highest clear zone on tryptic soy agar supplemented with carboxymethyl cellulose (P<0.05). Contrastingly, LPO-2 had the highest β-glucosidase activity with the lowest clear zone of cellulolytic enzyme activity (P<0.05). From 16S rRNA gene sequencing result, LPO-2 could be identified as Bacillus sp. and closely related to B. subtilis group.
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Activity of virgin coconut oil, lauric acid or monolaurin in combination with lactic acid against Staphylococcus aureus
(2012-01-01)
Tangwatcharin, Pussadee
;
Khopaibool, Prapaporn
The objective of this study was to investigate the in vitro activities of virgin coconut oil, lauric acid and monolaurin in combination with lactic acid against two strains of Staphylococcus aureus, ATCC 25923 and an isolate from a pig carcass, by determination of Fractional Bactericidal Concentration Index (FBCI), time-kill method, as well as scanning and transmission electron microscopy. Minimum bactericidal concentrations (MBC) of lauric acid, monolaurin and lactic acid were 3.2 mg/ml, 0.1 mg/ml and 0.4% (v/v), respectively. The effects of lauric acid + lactic acid and monolaurin + lactic acid combinations were synergistic against both strains, exhibiting FBCIs of 0.25 and 0.63, respectively. In time-kill studies, lauric acid and monolaurin + lactic acid combinations added at their minimum inhibitory concentrations produced a bactericidal effect. The induction of stress in non-stressed cells was dependent on the type and concentration of antimicrobial. This resulted in a loss and change of the cytoplasm and membrane in cells of the bacterium. In contrast, virgin coconut oil (10%) was not active against S. aureus. The bacterial counts found in pork loin treated with lauric acid and monolaurin alone were significantly higher (p <0.05) than those treated with both lipids in combination with lactic acid at sub-inhibitory concentrations. The color, odor and overall acceptability of the pork loins were adversely affected by treatment with the three lipids and lactic acid alone but when combinations of the agents were used the sensory quality was acceptable.
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Effect of sterility value on qualities of chinese braised culled steer beef in retort pouch
(2020-12-01)
Kumueang, C.
;
Tangwatcharin, P.
;
Sorapukdee, S.
The results showed that their cook values were 72.42, 87.05 and 95.04 min, respectively. Microbiological analysis and sterility test were proved that the samples were safety for microbiological quality. However, parameters of texture profile (hardness, gumminess, springiness and chewiness) decreased as F0 value was increased (p<0.05). Similarly, shear force decreased with increasing F0 value (p<0.05). The CIE L Value increased and CIE a*values decreased as F0 value was increased. For sensory evaluation, semi-trained panelists mostly impressed this product which produced by F0 value of 10 min (p<0.05). Therefore, the development of Chinese braised beef in retort pouch was satisfied with F0 value of 10 min.
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Inhibitory effects of the combined application of lauric acid and monolaurin with lactic acid against Staphylococcus aureus in pork
(2012-01-01)
Tangwatcharin, Pussadee
;
Khopaibool, Prapaporn
Lauric acid and monolaurin in combination with lactic acid were evaluated for their effectiveness in reducing total plate count (TPC) and Staphylococcus aureus of fresh pork loin. Fresh pork loins were dipped in control (non treated), sterile distilled water, 3.2 mg/ml lauric acid, 0.4% (v/v) lactic acid, 0.2 mg/ml lauric acid + 0.1% (v/v) lactic acid, 0.1 mg/ml monolaurin, 0.05 mg/ml monolaurin + 0.1% (v/v) lactic acid solution. Total plate count, population of S. aureus and physical and sensory qualities were determined. TPC and S. aureus counts found in pork loin treated with lauric acid and monolaurin alone and in combination with lactic acid were not significantly different (P > 0.05). The colour, odour and overall acceptability of the pork loins were adversely affected by the treatment with lactic acid alone, but when combinations of the agents were used the sensory quality was acceptable. Furthermore, during storage, both lipids in combination with lactic acid controlled growth of S. aureus for 8 and 4 days of storage at 4 and 15 °C respectively, and TPC for 8 and 2 days of storage at 4 and 15 °C, respectively. The low pH of the antimicrobials caused the highest weight loss of range 4.41-5.38% drip loss, 22.56-23.35% cooking loss, and discolouration. In contrast, L<sup>*</sup>, PV, TBARS of pork in all treatments increased but shear force and a<sup>*</sup> decreased as storage was longer in all solution types (P < 0.05). However, for sensory acceptability, there was no loss of colour or adverse odour and the overall acceptability scores remained satisfactory.
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Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level
(2018-01-01)
Sorapukdee, Supaluk
;
Tangwatcharin, Pussadee
Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p< 0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.
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Tangwatcharin, Pussadee

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