Rungjindamai, Nattawut
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Preferred name
Rungjindamai, Nattawut
Alternative Name
Rungjindamai, N.
Main Affiliation
Email
nattawut.ru@kmitl.ac.th
13 results
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Item type:Publication, Bacterial cellulose production and application on a fat replacer on fat-reduced Chinese sausage(2023-05-01); Bacterial cellulose (BC) produced by Acetobacter xylinum TISTR 976 strain was used as a fat replacer in Chinese sausage and the properties of this product were investigated in the present study. The BC was prepared by fermentation with a coconut medium for 10 days. To remove bacterial cells, the purified BC was soaked in 1% (w/v) NaOH. The bacterial cellulose powder (BCP) was prepared by two methods including soaking in NaOH (BCP-M1) and grinding and soaking in NaOH (BCP-M2). The BC was neutralized, squeezed and kept in -20°C. The frozen BC were freeze dried at -50°C for 8 h. The BC dried product was finally ground into fine powder (diameter 0.5 mm). The second method (BCP-M2) produced the better quality of BC by showing physical appearance, water holding capacity, oil holding capacity were not significant difference from commercial BCP. In addition, BCP-M2 presented non-cytotoxic effect to Vero cell by MTT cytotoxicity. BCP can be replaced for pork fat for Chinese sausage production. The fat contents of Chinese sausage were reduced significantly (1-2%) when BCP was incorporated into the Chinese sausage. Fiber contents were increased significantly in this product compared to those of control (containing no BCP and 24% fat). 1% BCP treatment and control treatment had the higher springiness scores than other samples. Textural hardness was significantly increased for BCP-added treatment. Moreover, the concentration of 1% BCP also increased acceptable sensory qualities. The product shelf life in the vacuum-package was studied at 4°C and room temperature (30±2°C) for 28 days. Thiobarbituric acid value was increased at room temperature storage. When it was stored at 4°C, there is a few changes of concentration of thiobarbituric acid. The result indicated that BCP could be used to replace fat in the production of Chinese sausage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Efficacy of biopesticides and fungicides against brown rot on cherry (Prunus avium) and plum (Prunus domestica)(2025-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Unravelling the hidden diversity of cave mycobiota in Thailand’s Satun Geopark(2023-12-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Utilization of Agricultural Waste for the Cultivation of Pleurotus Mushrooms in Thailand(2024-06-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Isolation and identification of fungi with glucoamylase activity from loog-pang-khao-mak (A Thai Traditional Fermentation Starter)(2020-03-01); ; Loog-pang-khao-mak is a Thai traditional fermentation starter that has been used for production of Thai fermented foods for decades. This research aimed to isolate and identify the fungi that produce effective glucoamylase but low ethanol content from the starter. A total of 166 isolates were screened from twelve samples of Loog-pang-khao-mak accumulated from 12 provinces in Thailand using dichloran rose bengal chloramphenicol agar (DRBC Agar). Seventy-nine isolates that effectively hydrolyze starch were selected for glucoamylase activity and alcohol production assay. Three yeast isolates exhibited high glucoamylase activity ranging from 139.14 to 140.94 unit/ml and lowest alcohol yield of 0.41% (v/v) were Saccharomycopsis fibuligera using morphological and molecular identification. The five isolates of mold exhibited high glucoamylase activity (149.20 to 152.60 unit/ml) were identified as Aspergillus Niger, Aspergillus oryzae and Amylomyces rouxii. These findings provide further knowledge on the fungi and their potential use as traditional inocula for fermentation of food products. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, A Study of Oyster Mushrooms for Producing Cellulase Enzyme(2022-09-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Characteristics and Antioxidant Activities of Kombucha from Black Tea and Roselle by a Mixed Starter Culture(2023-12-29); Kombucha is a functional beverage fermented by the symbiosis of bacteria and yeasts and is comprised mainly of bioactive compounds and acids that have beneficial health effects. Our research aimed to determine the optimal ratio of co-culture of the bacterium Acetobacter pasteurianus AJ605 and the yeast Zygosaccharomyces bailii YN403 for kombucha fermentation in order to improve the consistency of kombucha quality so that it can be mass produced. Microbial growth, chemical characteristics, and antioxidant activities of kombucha during fermentation were analyzed. The results showed that a co-culture ratio of 8:2 (v/v) of A. pasteurianus AJ605 and Z. bailii YN403 gave the highest antioxidant activity after 10 days of fermentation, with a DPPH IC<inf>50</inf> value of 25.76 µl/mL and an ABTS IC<inf>50</inf> value of 8.84 µl/mL. The co-culture ratio of 8:2 showed antioxidant activity that was not significantly different (p>0.05) from that of SCOBY (symbiotic culture of bacteria and yeasts) alone. Additionally, during fermentation, the pH of kombucha decreased to 3.16, with increases in titratable acidity and alcohol content of 7.00 g/L and 7.96 g/L, respectively. To enhance the antioxidant activity and taste quality of kombucha, black tea and roselle were mixed at various ratios and inoculated with 10% (v/v) optimal co-culture. The results showed that a high antioxidant activity was obtained using an 8:2 (w/w) ratio of black tea and roselle, at day 10 of fermentation, with a DPPH IC<inf>50</inf> value of 23.88 µl/mL and ABTS IC<inf>50</inf> value of 6.11 µl/mL. Moreover, the results indicate that kombucha from black tea and roselle can be a functional beverage that has high antioxidant activity and sensory acceptability. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Ophiocordyceps asiana and Ophiocordyceps tessaratomidarum (Ophiocordycipitaceae, Hypocreales), two new species on stink bugs from Thailand(2021-03-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Why Are There So Few Basidiomycota and Basal Fungi as Endophytes? A Review(2024-01-01); Jones, E. B.GarethA review of selected studies on fungal endophytes confirms the paucity of Basidiomycota and basal fungi, with almost 90% attributed to Ascomycota. Reasons for the low number of Basidiomycota and basal fungi, including the Chytridiomycota, Mucoromycota, and Mortierellomycota, are advanced, including isolation procedure and media, incubation period and the slow growth of basidiomycetes, the identification of non-sporulating isolates, endophyte competition, and fungus–host interactions. We compare the detection of endophytes through culture-dependent methods and culture-independent methods, the role of fungi on senescence of the host plant, and next-generation studies. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Schizophyllan Optimization and Production in Submerged Cultures of Different Schizophyllum commune Isolates Collected in Thailand(2026-05-01);