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Articles by Wilawan Charernjiratrakul
Total Records ( 3 ) for Wilawan Charernjiratrakul
  Duangporn Kantachote , Wilawan Charernjiratrakul and Kamontam Umsakul
  Total of 19 samples of household Fermented Plant Beverages (FPBs) were investigated for their ability to inhibit the growth of some pathogenic bacteria. Increasing amounts, 50<75<125 μL, of beverages caused increased inhibition of Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella sp., Shigella sp., Vibrio parahaemolyticus and Pseudomonas aeruginosa. The FPBs from banana (Musa sapientum L.) and wild forest noni (Morinda coreia Ham) produced the best inhibitions. In both these cases the total acidity and potassium levels exceeded the average value of all FPBs by >500 mg L-1. Although both these FPBs significantly inhibited all Gram positive bacteria their effects on Gram negative bacteria were more variable. E. coli was the most resistant bacterium followed by Salmonella sp. whereas P. aeruginosa, Shigella sp. and V. parahaemolyticus were more sensitive. The banana FPB had higher amounts of acetic acid, lactic acid, ethanol, methanol and acetaldehyde than did the wild forest noni beverage. This may cause its higher inhibitory effect on Salmonella, Shigella and Pseudomonas. Some chemicals with antibacterial activity were also extracted from some plants. Consequently the antibacterial activities of FPBs were mainly attributed to their total acidity including their organic acids and some bioactive compounds derived from the plants themselves.
  Duangporn Kantachote and Wilawan Charernjiratrakul

The effects of 3 different methods for removing the initial air on the properties of fermented plant beverages produced from phom-nang seaweed (Gracilaria fisheri) and wild forest noni (Morinda coreia Ham.) were investigated. Only method M which covered the space above the fermentation liquid with a water filled plastic bag produced no surface film of yeast, had the highest acidity and also antibacterial activity from both plants after 90 days of fermentation. However, the yeast count still exceeded the standard guidelines for plant beverages. The fermented beverage from wild forest noni showed more antibacterial activity against 3 of 4 pathogenic bacteria tested than that from the phomnang seaweed, probably for its higher levels of acidity and ethanol content. Lactic Acid Bacteria (LAB) isolated from the fermentation samples from days 1-5 using the method M from both fermented plant beverages were Leuconostoc mesenteroides supsp. mesenteroides and Leu. mesenteroides subsp. dextranicum while presence of Lactobacilus plantarum was only recorded at days 4-5 in the wild forest noni beverage. From days 6-14 the isolates were Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus brevis from wild forest noni beverage, whereas only L. brevis was not detected in the seaweed beverage. During days 21-45 both beverages had a similar LAB population of L. plantarum and L. brevis while L. coryniformis was only found in the wild forest noni beverage. Between days 60-90 in both plant beverages only L. plantarum and Lactobacillius sp. were detected.

  Duangporn Kantachote and Wilawan Charernjiratrakul
  Lactic Acid Bacteria (LAB) from fermented plant beverages were selected based on their antibacterial actions against potential food borne pathogenic bacteria (Staphylococcus aureus PSSCMI 0004, Escherichia coli PSSCMI 0001, Salmonella typhimurium PSSCMI 0034 and Vibrio parahaemolyticus VP 4). Antibacterial activities were measured using an agar spot method. The Lactobacillus plantarum W90A strain isolated from a wild forest noni (Morinda coreia Ham) beverage was used as an inoculant. Three different inoculation procedures were conducted with the fruit of wild forest noni fermentations to establish which one was the best for controlling the numbers of yeast in the finished product. A 5% inoculum of L. plantarum W90A (LAB set), initial cell density 8.6 log cfu mL-1, produced a better product and inhibitory properties against the test organisms, particularly E. coli PSSCMI 0001 than one with no inoculum or with a 5% inoculum from a previous natural fermented product. An LAB inoculum resulted in a reduced total bacterial count and no yeast throughout fermentation period (90 days). The lower yeast resulted in a reduction of the ethanol content to 2.9 g L-1 compared to 12.2 g L-1 in the culture with no inoculum. The highest acidity (1.3-1.4%) with the same pH (3.3) was observed in both sets of inoculated fermentations, whereas the uninoculated set gave a pH value of 3.7 (1.2% acidity).
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