Browsing by Author "Treuktongjai Saenghiruna"
Antibacterial activity of Thai red curry paste's ingredients between using Kang-Pa model and Kang-Kati model on salmonella sp. and listeria monocytogenes 10403S Treuktongjai Saenghiruna (Bangkok : Assumption University, 2012)
In-vitro Individual Antibacterial Activity Of Thai Red Curry Paste Ingredients Against Salmonella Enterica Enteritidis (Human) And Listeria Monocytogenes 10403s Patchanee Yasurin; Treuktongjai Saenghiruna (2015)
Thai red curry paste consists of herbs which have potential to be natural antibacterial agents. Therefore 7 herbs of Thai curry paste ingredients; Chili (Capsicum annuum), Kaffir lime (Citrus hystrix), Cumin (Cuminum cyminum L.), Shallot (Allium ascalonicum L.),Garlic (Allium sativum), Lemongrass (Cymbopogon citrates), and Galangal (Alpinia galangal), were investigated for their individual antibacterial activity againt Salmonella enterica Enteritidis (human) and Listeria monocytogenes 10403S by agar diffusion method Agar under 3 extraction3; ...
Isolation and characterization of cellulolytic enzyme from bacteria isolated from unexplored natural environment for biofuel production Treuktongjai Saenghiruna (Bangkok : Assumption University, 2014)