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เรียกดูข้อมูล

ข้อมูลทั้งหมดของ AU-IRชุมชน & กลุ่มข้อมูลวันที่เผยแพร่ผู้แต่งชื่อเรื่องหัวเรื่องประเภททรัพยากรกลุ่มข้อมูลนี้วันที่เผยแพร่ผู้แต่งชื่อเรื่องหัวเรื่องประเภททรัพยากร

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เข้าสู่ระบบลงทะเบียน

Natural Antibacterial Activity of Thai Curry Paste in Thai Red Curry (Kang-Kati) Model against Salmonella enterica 4,5,12:i:-(human)

by Patchanee Yasurin

ชื่อเรื่อง:

Natural Antibacterial Activity of Thai Curry Paste in Thai Red Curry (Kang-Kati) Model against Salmonella enterica 4,5,12:i:-(human)

ผู้แต่ง:

Patchanee Yasurin

วันที่เผยแพร่:

2013-06

ข้อมูลอ้างอิง:

The 15th Food Innovation Asia Conference 2013

บทคัดย่อ/เนื้อเรื่องย่อ:

The salmonellosis is a food safety issue that is concerned widely at this present moment. In 2012, there were more than 10 Salmonella outbreaks reported by Centers for Disease Control and Prevention (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 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 antibacterial activity. Therefore, the objective of this research is to investigate the antibacterial activity of red curry paste in fresh-coconut-milk-based Thai red curry (Kang-Kati) model on Salmonella enterica 4,5,12:i:-(human). 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. Thai red curry was prepared by Thai homemade authentic cooking method as it has been served in Thai cuisine. The result showed that the S. enterica 4,5,12:i:-(human) log CFU/ml level in Thai red curry (Kang-Kati) was significantly lower than in nutrient broth, as positive control, (P < 0.05) since 3rd - 6th hr; 3rdhr; 6.14±0.04 and 6.29±0.01, 4th; 6.27±0.01 and 6.43±0.02, 5th hr; 6.36±0.05 and 7.20±0.03 and 6th hr; 7.13±0.01 and 7.40±0.02 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 fresh-coconut-milk-based Thai red curry (Kang-Kati) model showed promising antibacterial activity against food-borne pathogenic bacteria, S. enterica 4,5,12:i:-(human)

คำสำคัญ:

Food natural antibiotics
Thai curry paste
Herbs
Salmonella enterica

ประเภททรัพยากร:

Conference Paper

ความยาว:

8 pages

ชนิดของสื่อ:

Text

รูปแบบแฟ้มข้อมูล:

application/pdf

ภาษา:

eng

URI:

http://repository.au.edu/handle/6623004553/17757
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แฟ้มในรายการข้อมูลนี้ (CONTENT)

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  • Conference Papers [25]


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Copyright © Assumption University.
All Rights Reserved.

Contact Us

The St. Gabriel's Library   
Hua Mak Campus  
Ramkhamhaeng 24, Hua Mak  
Bangkok Thailand 10240  
Tel.: (662) 3004543-62 Ext. 3402  
Fax.: (662) 7191544  
E-Mail Library : library@au.edu  


The Cathedral of Learning Library
Suvarnabhumi Campus
Bang Na-Trad Km. 26 Bangsaothong
Samuthprakarn Thailand 10540
Tel.: (662) 7232024, 7232025
Fax.: (662) 7191544
E-Mail Library : library@au.edu
 

 

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