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| Articles
by
Ekachai Chukeatirote |
Total Records (
6 ) for
Ekachai Chukeatirote |
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Katekan Dajanta
,
Ekachai Chukeatirote
and
Arunee Apichartsrangkoon
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In this study, the effect of the Lactoperoxidase (LP)
system on antimicrobial activity, aerobic count, alcohol test and lactoperoxidase
activity were determined in raw cow milk collected locally in Chiang Mai,
Thailand, during summer season (March-April 2006). The active LP system
was found to greatly increase the Keeping Quality (KQ) of all milk samples
(both untreated and Escherichia coli treated samples). In
addition, in the presence of the LP system, the decrease in microbial
contamination was observed at the rate of 87% (untreated milk sample,
treatment B) and 78% (E. coli treated milk sample, treatment C),
respectively. Present results clearly demonstrate that the LP system can
serve as an alternative method to control the microbial growth in cow
milk. |
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Somrudee Onto
,
Nittaya Laosat
,
Wannipa Suksawat
,
Siam Popluechai
,
Prapassorn D. Eungwanichayapant
and
Ekachai Chukeatirote
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In this study, the phylogenetic relationships among twelve lines of Cucumis sativus were studied using Randomly Amplified Polymorphic DNA (RAPD) markers. A modified CTAB DNA extraction protocol was introduced to obtain genomic DNA from young leaves. Of forty random primers tested, only fifteen primers were able to successfully amplify all genomic DNA samples and the results obtained were interpreted based on total and polymorphic scores. A total of 187 bands were produced in which 144 (~77%) were polymorphic. Additionally, a phylogenetic tree was constructed using the UPGMA analysis. Based on the results, the cucumbers examined could be divided into two major subgroups in which the similarity values were between 0.67-0.93. |
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Ekachai Chukeatirote
,
Phongthep Hanpattanakit
,
Ajima Kaprom
and
Jantrararuk Tovaranonte
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Crude ethanol and aqueous extracts derived from different parts (i.e., leaf, flower, stem and pod) of Senna spectabilis and S. tora were tested in vitro against Escherichia coli, Bacillus cereus, Candida albicans and Saccharomyces cerevisiae. It was shown that only crude water extracts of S. spectabilis could inhibit the growth of B. cereus (20-25 mm, diameter of the clear zone). In contrast, both crude ethanol and aqueous extracts of S. tora were active against E. coli growth (6-10 mm) and only crude water extracts of S. tora were able to inhibit the S. cerevisiae growth. However, none of these crude extracts could inhibit the growth of C. albicans. |
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Katekan Dajantaa
,
Arune Apishartsarangku
and
Ekachai Chukeatirote
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Thai traditionally fermented soybean (Thua Nao) has been suggested as a good source of available amino acids and aglycone isoflavones. The objective of this research was to investigate the changes of biochemical and nutritional qualities in aerobic- and vacuum-packed thua Nao during the storage at 4 and 40°C for 60 days. Three Thua Nao samples including Bacillus subtilis TN51-fermented Thua Nao (TNB51), spontaneously fermented Thua Nao (TNMX) and commercial product (MH) were used in this study. It was found that the storage of packed Thua Nao at 4°C could prolong the product shelf-life up to 40 days. The moisture contents, pH values and colour L a* b* of these products were not different in both aerobic and vacuum-packaged products and remained stable throughout the experiment. The Thiobarbituric Acid (TBA) values of all storage Thua Nao were increased during storage; this is in particular for the aerobic packages of the TNMX and TNB51 products, indicating high oxidation of lipids. There was a slight decrease in DPPH radical scavenging effect (18%) and phenolic compounds (6%) of the vacuum-packaged product when stored at 4°C. In contrast, the great losses in total phenolic content (44%), inhibitory activity of DPPH radicals (83%) and total antioxidant (41%) were observed when the products were stored aerobically at 40°C. A reduction in total free amino acids was also found with the highest decrease of Arg in both aerobic- (69%) and vacuum-packages (68%). |
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Ekachai Chukeatirote
,
Chularat Chainun
,
Apiradee Siengsubchart
,
Churairat Moukamnerd
,
Panuwan Chantawannakul
,
Saisamorn Lumyong
,
Nitaya Boontim
and
Primprao Thakang
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In this study, we aimed to investigate the microbiological and biochemical changes during the fermentation. It was showed that microbial population (bacteria and fungi) and pH increased with fermentation time. The bacterial groups isolated were further characterised and found to be Bacillus sp.; however, some Lactobacillus sp. and unidentified cocci were also detected. In addition, some chemical properties (i.e., pH and ammonia concentration) and enzymatic activities were determined. Proteases and amylases activities increased rapidly reaching a peak at 60 h (100% relative activity) and at 72 h (1,380 U), respectively. Phytase activity was also detected varying from 114.7-152.6 U. In contrast, lipases activity was minimal throughout the fermentation (0.78-1.31 U). |
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