Jindaprasert, Aphacha
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Preferred name
Jindaprasert, Aphacha
Alternative Name
Jindaprasert, A.
Main Affiliation
Email
aphacha.ji@kmitl.ac.th
7 results
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Item type:Publication, Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis(2014-09-01); Phraephaisarn, ChirapiphatThis study applied restriction fragment length polymorphism (RFLP) analysis to identify the lactic acid bacteria (LAB) isolated from "mum" Thai fermented sausages during fermentation and storage. A total of 630 lactic acid bacteria were isolated from the sausages prepared using 2 methods. In Method 1, after stuffing, the sausages were stored at 30. °C for 14. days. In Method 2, after stuffing and storage at 30. °C for 3. days, the sausages were vacuum-packed and stored at 4. °C until Day 28. The sausages were sampled on Days 0, 3, 14, and 28 for analyses. The 16S rDNA was amplified and digested using restriction enzymes. Of the restriction enzymes evaluated, Dde I displayed the highest discrimination capacity. The LAB were classified and 7 species were identified For Methods 1 and 2, during fermentation, the Lactobacillus sakei and Lactobacillus plantarum species were dominant. For Method 2, the proportion of Leuconostoc mesenteroides markedly increased during storage, until L. sakei and Ln. mesenteroides represented the dominant species. The identification of LAB in the sausage samples could facilitate the selection of appropriate microorganisms for candidate starter cultures for future controlled mum production. © 2014 Elsevier B.V. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Luffa sponge offsets the negative effects of aeration on bacterial cellulose production(2016-12-01); ; Aims: To offset the negative effects of aeration on bacterial cellulose (BC) production by acetic acid bacteria using enmeshed cellulose microfibrils (CM) on luffa sponge matrices (LSM). Methods and Results: The CM were enmeshed on LSM (LSM-CM). The optimal amount of LSM-CM was determined for BC production under aerated conditions. Without LSM-CM, no BC was produced in seven out of nine production cycles at the highest aeration rate (9 l min<sup>−1</sup>). However, with 0·5% LSM-CM and an aeration rate of 3 l min<sup>−1</sup>, a satisfactory oxygen transfer coefficient was achieved, and also a good yield of BC (5·24 g l<sup>−1</sup>). Moreover, the LSM-CM was able to be recycled through nine consecutive BC production cycles. The highest BC yields (from 5·8 ± 0·4 to 6·6 ± 0·4 g l<sup>−1</sup>) were associated with high bacterial biomass and this was confirmed by scanning electron microscopy. Conclusions: We confirm that LSM-CM works well as a starter. Microenvironments low in dissolved oxygen within the matrices of LSM-CM are important for BC production under aeration conditions. Significance and Impact of the Study: The LSM-CM provides a microenvironment which offsets the negative effects of aeration on BC production. A sustainable, economic process for mass BC production is described using recycled LSM-CM with aeration. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar(2015-11-01); ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains(2017-01-01); ; ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Microbiological safety of Thai pandan custard filled products and their ingredients(2016-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Alicyclobacillus spoilage and control - a review(2020-01-02); ; Massa, SalvatoreIn the last few decades Gram positive non pathogenic, rod shaped, thermo-acidophilic and acid-tolerant spore-forming bacteria such as Alicyclobacillus spp. have been identified as the causative agent in spoilage of commercially pasteurized fruit juice. In particular, A. acidoterrestris is considered a major producer of off-flavors. The spores of A. acidoterrestris possess the ability to survive commercial pasteurization processes, to germinate and grow in low pH environments and to produce volatile, unpleasant odorous compound (guaiacol) in fruit juices. The flat sour type of spoilage (without gas production or package swelling) is characterized as having a “medicinal,” “smoky,” and “antiseptic” off-flavor and makes the final juice product unacceptable. Spoilage by Alicyclobacillus is a major concern for producers since many of the new methods, which can destroy spores in the absence of chemical additives, may not destroy Alicyclobacillus. Although A. acidoterrestris is not pathogenic to humans, it can result in significant economic losses to juice processors because of its odor. The present review includes the taxonomy of Alicyclobacillus spp., their general characteristics, their resistance to heat and possible off-flavor production pathways. Particular emphasis is given to commonly used control measures, including physical, chemical and biological treatments currently available for removal of Alicyclobacillus spp. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Baby corn fermented vinegar and its vapour control postharvest decay in strawberries(2015-07-03); ; Infection by Botrytis cinerea is a major cause of postharvest decay in strawberries. The efficacy of baby corn fermented vinegar (BFV) for growth inhibition of B. cinerea was investigated by diffusing 0%-0.225% acetic acid from BFV or glacial acetic acid into potato dextrose agar. BFV containing 0.225% acetic acid completely inhibited the growth of B. cinerea. Strawberry-flavoured baby corn fermented vinegar (SF-BFV) was developed to mask unfavourable smells caused by BFV. The effectiveness of BFV liquid and vapour for controlling postharvest decay in strawberries was evaluated along with associated sensory analyses. Taste panellists readily accepted fruit that had been sprayed with SF-BFV or exposed to BFV vapour, both treatments that significantly reduced fruit decay. Strawberries inoculated with B. cinerea were also tested. Shelf life at 4°C of strawberries sprayed with SF-BFV was extended to 7 days while that of fruit exposed to BFV vapour was extended to 11 days.