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Articles by C. Lorrungruang
Total Records ( 2 ) for C. Lorrungruang
  K. Khucharoenphaisan , K. Sinma and C. Lorrungruang
  Phytopathogenic fungus as Colletotricum gloeosporioides is a cause of disease on chilli and wide varieties of agricultural crops resulting in yield loss. The aim of this study was to screened actinomycetes according to its ability to produce various secondary metabolites with inhibition activity against chilli anthracnose. Firstly, actinomycetes from previously study were tested for antagonistic activity toward the fungus by the dual culture technique. Finally, extracellular antifungal metabolites produced by selected isolates were evaluated for antifungal potential toward the fungus with agar core technique. Eighty three strains of actinomycetes were screened for their antifungal as well as phytopathogenic activity. Among these, 26 isolates were shown the inhibition activities against Colletotricum gloeosporioides chi in which was isolated from infected chilli. The culture supernatants obtained from 21 actinomycetes strains were affective against the fungus. More interestingly, 7 isolates produced affective thermostable compound that having activity after treated with temperature of 121°C for 20 min. In total, the isolate R58 was most promising on the basis of its interesting antimicrobial activity and it could reduce anthracnose disease of chilli comparing to the absence of biocontrol agent. Based on morphological character, its 16S rDNA sequence and phylogenetic tree analysis, isolate R58 belong to the Streptomyces malaysiensis. These findings have increased the scope of agriculturally important actinomycetes.
  C. Lorrungruang , K. Sinma , P. Pantagrud , S. Wannasirisuk , K. Mahabandha and K. Khucharoenphaisan
  Cheese is a dairy product with high nutrition and usually made from cows, sheep and goat milk. In this study, cheeses production from soymilk by using Lactobacillus casei (L), Monascus purpureus (M) and combination of L. casei and M. purpureus (LM) were investigated. The result found that protein coagulation of soymilk could be performed by direct inoculated with Lactobacillus casei and combination of L. casei and M. purpureus which L. casei produced lactic acid to decrease pH to pI of protein in soymilk. While the curd was not occur in the soymilk inoculated with only M. purpureus. Red cheese was produced by adding LM to the cultured soymilk at 8 weeks of cultivation time compared with using M for protein coagulation. The growth of M. purpureus changed chemical compositions of the red cheese from both M and LM especially fat and protein contents. Fat content dramatically increased from 15.84±0.18-18.97±0.58% during ripening contrary to cheese using L. casei fermentation for protein coagulation without M. purpureus adjunction. Adhesiveness of red cheese M and LM increased from 12.58±0.26-0.17±0.70% and 19.36±0.75-6.99 ±0.63%, respectively. In contrast, protein content was decreased from 44.56±0.55-0.09±0.47% during ripening of cheese L. Red cheese M and LM decreased from 45.24±0.44-5.34±0.57% and 43.97±0.64-1.20±0.52%, respectively. In the sensory evaluation, the red cheese from soymilk had accepted more than that from cow’s milk and blue cheese in aspect of odour.
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