Rungjindamai, Nattawut
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Preferred name
Rungjindamai, Nattawut
Alternative Name
Rungjindamai, N.
Main Affiliation
Email
nattawut.ru@kmitl.ac.th
15 results
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Item type:Publication, A novel strategy to reduce overwintering inoculum of Monilinia laxa(2014-10-02); - Some of the metrics are blocked by yourconsent settings
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, 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, Nocardia xestospongiae sp. nov., isolated from a marine sponge in the Andaman sea(2017-05-01); ; ; Tanasupawat, SomboonA marine sponge-derived actinomycete, strain ST01-07<sup>T</sup>, was isolated from Xestospongia sp. collected from the Andaman Sea. The strain was characterised taxonomically using a polyphasic approach. The strain contained meso-diaminopimelic acid in the peptidoglycan, whole-cell sugars were arabinose, galactose, glucose, mannose and ribose. Mycolic acids that co-migrated with those from Nocardia araoensis NBRC 100135<sup>T</sup> were observed in whole-cell extracts. MK-8(H<inf>4ω-cycl</inf>) was the predominant menaquinone. Major cellular fatty acids were C<inf>17: 1</inf>ω8c, C<inf>16: 0</inf> and C<inf>17: 0</inf>. The diagnostic phospholipids in the cell consisted of diphosphatidylglycerol, phosphatidylethanolamine and phosphatidylinositol. Phylogenetic analysis based on the 16S rRNA gene sequence showed that strain ST01-07<sup>T</sup> belonged to the genus Nocardia and was most closely related to N. araoensis IFM 0575<sup>T</sup> (98.71% 16S rRNA gene sequence similarity), Nocardia niwae W9241<sup>T</sup> (98.56%), Nocardia beijingensis AS4.1521<sup>T</sup> (98.41%) and Nocardia arthritidis IFM 10035<sup>T</sup> (98.36%). In addition, low DNA–DNA relatedness values (13.6±0.1% to 40.1±0.6%) confirmed that strain ST01-07<sup>T</sup> represents a novel species of the genus Nocardia, for which the name Nocardia xestospongiae sp. nov., is proposed. The type strain is ST01-07<sup>T</sup> (=BCC 45622<sup>T</sup>=NBRC 109069<sup>T</sup>). - 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, Isolation and evaluation of biocontrol agents in controlling anthracnose disease of mango in Thailand(2016-07-01)The agricultural based economy is a core business in Thailand and food export is one of the main sources of income for the Thai population. However, pesticides are overused and misused. As a result there is an urgent need to reduce the use of synthetic chemicals. Biological control offers an alternative to the use of pesticides. Mango (Mangifera indica L.) is widely planted in Thailand and is one of the major cash crops for international export. However, mango suffers from various diseases especially anthracnose, a fungal disease caused by Colletotrichum gloeosporioides. One hundred and twelve isolates of epiphytic microbes were isolated from healthy leaves and fruits of mangoes; this included 93 and 19 isolates of epiphytic bacteria and yeasts, respectively. They were screened for bioactivity against a pathogenic strain of C. gloeosporioides isolated from diseased mangoes using a dual culture technique. Out of 112 isolates, eight isolates exhibited at least 60% inhibition. These isolates were further screened for their inhibition on mango using fruit inoculation. Two isolates reduced the lesion sizes caused by C. gloeosporioides compared to control treatment. These two isolates, based on phenotypical and biochemical tests, were identified as Bacillus sp. MB61 and Bacillus sp. LB72. - 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);