Now showing items 1-6 of 6

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    Antibacterial activity of Chrysanthemum indicum, Centella asiatica and Andrographis paniculata on Bacillus cereus and Listeria monocytogenes under Low pH Stress 

    Patchanee Yasurin; Nateepat Pitinidhipat; Christina Vania Utami (2012)

    Classic food preservation methods do not guarantee to inhibit Bacillus cereus and Listeria monocytogenes growth. The application of natural antibacterial agent is an alternative way to control their growth. Asia herbs, Chrysanthemum indicum, Centella asiatica, and Andrographis paniculata were used in this experiment to test their antibacterial activity under low pH stress. Their antibacterial activities of 95% ethanolic crude extracts were tested on B. cereus and L. monocytogenes 10403S under different low pH stress by agar disc diffusion ...
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    The fresh Thai local herbs in vitro antibacterial activity against Listeria monocytogenes 10403S 

    Patchanee Yasurin (School of Biotechnology, Assumption University of Thailand, 2014-07)

    Thai local herbs are one important ingredient of Thai food. Six fresh herbs extracted by five different ethanol concentrations (0%, 25%, 50%, 75%, and 95%) were investigated for their individual antibacterial activity; Chilli (Capsicum annuum), kaffir lime (Citrus hystrix), cumin (Cuminum cyminum L.), shallot (Allium ascalonicum L.), garlic (Allium sativum), lemongrass (Cymbopogon citratus), and galangal (Alpinia galanga) against Listeria monocytogenes 10403S by using the agar disk diffusion method on Brain Heart Infusion media (BHI), five different ...
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    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; ...
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    The individual antibacterial activity of Thai red curry paste’s dry ingredients against Listeria monocytogenes using different ethanolic extraction 

    Patchanee Yasurin (School of Biotechnology, Assumption University of Thailand, 2014-07)

    Thai red curry paste is a main ingredient of Thai Red curry. The paste contains herbs which have the potential to be natural antibiotics. Six herbs contained in Thai red curry paste were tested for their individual antibacterial activity against Listeria monocytogenes 10403S. Six herbs tested were Chilli (Capsicum annuum), Kaffir lime (Citrus hystrixShallot (Allium ascalonicum L.), Garlic (Allium sativum), Lemongrass (Cymbopogon citratus), and Galangal (Alpinia galanga). The agar disk diffusion method was used for in-vitro screening antibacterial ...
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    Natural antibacterial activity of Thai curry paste in Thai red curry (Kang-Kati) model against Listeria monocytogenes 10403S 

    Patchanee Yasurin; Thidarat Udchachonand (Rajamangala University of Technology Phra Nakhon, 2013)

    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), ...
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    การศึกษาฤทธิ์ต้านจุลชีพของพริก แกงในแกงป่าในการยับยั้งเชื้อ Listeria monocytogenes 10403S 

    พัชนีย ยะสุรินทร์ (คณะอุตสาหกรรมเกษตร สถาบันเทคโนโลยีพระจอมเกล้าเจ้าคุณทหารลาดกระบัง, 2555-09-07)

    สารสกัดธรรมชาติที่มีฤทธิ์ต้านจุลชีพนั้นได้รับความสนใจอย่างมากโดยเฉพาะในด้านความปลอดภัยของอาหาร การศึกษาอาหารที่มีฤทธิ์ต้านจุลชีพนั้นเป็นเรื่องที่น่าสนใจ พริกแกงแดงเป็นเครื่องปรุงหลักที่ใช้ในการทําแกงป่า โดยทั่วไป ส่วนผสมของพริกแกงแดงประกอบไปด้วย พริกแห้ง กระเทียม หอมแดง ตะไคร้ ผิวมะกรูด ข่า และเมล็ดยี่หร่า งานวิจัยนี้ มีจุดประสงค์ที่จะศึกษาฤทธิ์ความเป็นไปได้ที่พริกแกงในแกงป่าจะมีฤทธิ์ในการยับยั้งเชื้อ Listeria monocytogenes 10403S แกงป่าเตรียมโดยใช้วิธีการต้ม1 ชั่วโมง ในสัดส่วน น้ํา 500 มิลลิลิตรต่อพริกแกง 45 กรัมรอให้เย็น และใส่เชื้อลงไป ...