Browsing by Subject "Kang-Kati"
  • Item
    Antibacterial Activity of Thai Red Curry Paste in Kang-Kati (Thai Red Curry) Model on Salmonella enterica Typhimurium DT104b
    ( 2013-06) Patchanee Yasurin
    Nowadays food safety becomes an international concern. Natural antibacterial is now become very interesting food safety trend. The investigation on the food itself having antibacterial activity becomes more dynamic. Salmonella sp. has been reported its outbreaks recently in different variety of food. Kang-Kati (Thai red curry) is a Thai cultural dish and also worldwide well-known menu. The Thai red curry paste, Thai red curry’s main ingredients, compose of many herbs including Capsicum annuum (Red chili), Cymbopogon citrates (Lemongrass), Alpinia galangal (Galangal), Allium ascalonicum L (Shallot), Allium sativum (Garlic), Citrus hystrix (kaffir lime), Cuminum cyminum (Cumin). Therefore, this study aimed to investigate the potential of Thai red curry paste in Kang-Kati using fresh coconut milk model as natural antibacterial agent against S. enterica Typhimurium DT104b. Kang-Kati was prepared according to Thai homemade authentic cooking method as it has been served in Thai cuisine and was inoculated with 1% culture. Thai curry paste in-vitro antibacterial activity was evaluated by cell count serial dilution method on SS media every hour for 6 hrs at room temperature. The result showed that the level of S. enterica Typhimurium DT104b in Kang-Kati was significant lower than of positive control (NB) (P<0.05) in 6th hour; 8.32±0.04, 8.02±0.08 log CFU/ml, respectively. The t-test has been done by using SPSS on log CFU/ml with P < 0.05. It is indicated that Thai red curry paste in Kang-Kati model showed promising combinated antibacterial activity against food-borne pathogenic bacteria, S. enterica Typhimurium DT104b.
  • Item
    Natural antibacterial activity of Thai curry paste in Thai red curry (Kang-Kati) model against Listeria monocytogenes 10403S
    (Rajamangala University of Technology Phra Nakhon, 2013) Patchanee Yasurin ; Thidarat Udchachonand
    In 2012, outbreak-associated strains of Listeria monocytogenes have been reported to CDC. Foods as natural antibiotics itself might be considered as an alternative for food safety. Thai red curry is a Thai cultural dish which has become well-known worldwide for having fresh coconut milk and red curry paste as main ingredients. The main ingredients of red curry paste include various types of herbs: Capsicum annuum (chili), Citrus hystrix (Kaffir lime), Cuminum cyminum L. (Cumin), Allium ascalonicum L. (Shallot), Allium sativum (Garlic), Cymbopogon citratus (Lemongrass), and Alpinia galangal (Galangal). All of the mentioned herbs have been investigated for their antibiotics activity. This project aimed to investigate the antibacterial activity of red curry paste in fresh-coconut-milk-based Thai red curry (Kang-Kati) model on L. monocytogenes 10403S. Thai curry paste in-vitro antibacterial activity was evaluated by standard plate count method on BHI media every hour for 6 hours at room temperature. Thai red curry was prepared by Thai homemade authentic cooking method as served in Thai cuisine. Results showed that the L. monocytogenes 10403S log CFU/ml level in Thai red curry (Kang-Kati) was significantly lower than in nutrient broth, as positive control, (P < 0.05) since 2nd - 6th hour; 2ndhr; 6.28±0.01 and 6.38±0.02, 3rdhr; 6.39±0.04 and 6.91±0.14, 4th; 6.96±0.05 and 7.24±0.10, 5th hr; 7.02±0.05 and 7.38±0.10 and 6th hr; 7.04±0.04 and 7.43±0.03 log CFU/ml, respectively. The t-test has been done by using SAS on log CFU/ml with P < 0.05. The Thai red curry paste in Kang-Kati model showed promising antibacterial activity against food-borne pathogenic bacteria, L. monocytogenes 10403S.
  • Item
    Natural antibacterial activity of Thai red curry paste in Thai red curry (Kang-Kati and Kang-Panaeng) model against Salmonelle enterica Enteritidis
    (Faculty of Graduate Studies Mahidol University, 2014-02) Patchanee Yasurin
    Beginning in the 1970s, the incidence of Salmonella enterica serotype Enteritidis (SE) infection and the number of related outbreaks in the United States has increased dramatically. Foods as natural antibiotics itself might be considered as an alternative for food safety. Thai red curry is a Thai cultural dish which has become a well-known dish worldwide having fresh coconut milk and red curry paste as a main ingredient. The red curry paste main ingredients include various types of herbs; Capsicum annuum (chili), Citrus hystrix (Kaffir lime), Cuminum cyminum L. (Cumin), Allium ascalonicum L. (Shallot), Allium sativum (Garlic), Cymbopogon citratus (Lemongrass), Alpinia galangal (Galangal). All of the mentioned herbs have been investigated for their antibiotics activity. Therefore, the objective of this research is to investigate the antibacterial activity of red curry paste in Kang-Kati and Knag-Panaeng model against Salmonella enterica Enteritidis. The curry paste in-vitro antibacterial activity was evaluated by cell count serial dilution method on SS media every hour for 6 hrs at room temperature. Thai curry was prepared by Thai homemade authentic cooking method as it has been served in Thai cuisine. The result showed that the S. enterica Enteritidis log CFU/ml level in Kang-Kati was significantly lower than in nutrient broth (NB), as positive control, (P < 0.05) since 4th - 6th hour, 4th; 6.27±0.01 and 6.42±0.05, 5thhr; 6.36±0.04 and 7.20±0.07 and 6thhr; 7.13±0.05 and 7.39±0.03 log CFU/ml, respectively. For Kang-Panaeng was significant lower than those of positive control (NB), (P<0.05) at 5th and 6th hour: 5thhr; 6.45±0.017and 8.05±0.072, 6thhr;6.71±0.448 and 8.11±0.070 log CFU/ml, respectively. The T-test has been done by using SAS on log CFU/ml with P < 0.05.The curry paste in both Kang-Kati and Kang-Panaeng model showed promising antibacterial activity against food-borne pathogenic bacteria, S enterica Enteritidis.
  • Item
    ผลการเปรียบเทียบฤทธิ์ในการต้านแบคทีเรียของส่วนประกอบในพริกแกงแดงในสูตรจําลองแกง ป่าและแกงกะทิต่อเชื้อ Salmonella Enterica 4,5,12:i:- (human) US clone
    (คณะอุตสาหกรรมเกษตร สถาบันเทคโนโลยีพระจอมเกล้าเจ้าคุณทหารลาดกระบัง, 2012-09) พัชนีย์ ยะสุรินทร์
    จากการศึกษาฤทธิ์ต้านเชื้อแบคทีเรียของส่วนประกอบหลักของพริกแกงซึ่งประกอบด้วยสมุนไพรเจ็ดชนิด คือ พริก (Capsicum annuum), มะกรูด (Citrus hystrix), ยี่หร่า (Cuminum cyminum L.), หอมแดง (Allium ascalonicum L.), กระเทียม (Allium sativum), ตะไคร้ (Cymbopogon citrates), และ ข่า (Alpinia galangal) ในสูตรจําลองแกงป่า และ แกงกะทิกับเชื้อ Salmonella Enterica 4,5,12:i:- (human) US clone โดยใช้วิธี agar diffusion method ลงบนอาหาร เลี้ยงเชื้อ Sallmonella Shigella ภายใต้การสกัด 3 สภาวะ โดยใช้การปรุงแบบอาหารในครัวเรือน คือ แกงป่าใช้น้ําในการ สกัด แกงกะทิใช้กะทิยูเอชที และ กะทิสดในการสกัด ผลจากสารสกัดทั้งสามชนิด แสดงให้เห็นว่าแกงกะทิที่ใช้กะทิสดใน การสกัดมีศักยภาพสูงสุดในการยับยั้งเชื้อ S. Enterica 4,5,12:i:- (human) US clone โดยในกระเทียม และ เม็ดยี่หร่าพบ ฤทธิ์ต้านแบคทีเรีย 0.90 ± 0.14cm ในแกงกะทิที่ใช้กะทิยูเอชที พริกแห้งให้ฤทธิ์ต้านแบคทีเรียที่สูงที่สุดคือ 0.93±0.12cm และในแกงป่าในพริกแห้ง และ หอมแดงให้ฤทธิ์ต้านแบคทีเรียคือ 0.80 ± 0.00cm ในการหาค่าความเข้มข้นต่ําสุดที่ สามารถยับยั้งเชื้อ (MICs) โดยใช้วิธี broth dilution method, กระเทียมและผงยี่หร่าพบ160 µl/mlใน แกงกะทิโดยใช้กะทิ สด พริกแห้งในแกงกะทิโดยใช้กะทิยูเอชทีพบ80µl/ml ส่วนในแกงป่าพริกแห้งพบ80 µl/mlและหอมแดงพบ 160µl/ml ส่วนประกอบพริกแกงแสดงให้เห็นฤทธิ์ต้านแบคทีเรียที่มีแนวโน้มอย่างมีนัยสําคัญต่อ S. Enterica 4,5,12:i:- (human) US clone ชี้ให้เห็นว่าพริกแกงเป็นอาหารที่มีสารออกฤทธิ์ในการป้องกัน