This research aimed to isolate and culture four strains of lactic acid bacteria (LAB) isolated from fermented foods. The antimicrobial activity of the lactic acid bacteria was studied using the agar spot method and the antibiotic resistance properties of the lactic acid bacteria were studied using the agar overlay diffusion method. The results showed that each strain of lactic acid bacteria had different levels of antimicrobial activity and antibiotic resistance, which are safety properties of probiotic microorganisms.
จุลินทรีย์โพรไบโอติก (Probiotic) หมายความว่า จุลินทรีย์ที่มีชีวิต ซึ่งเมื่อร่างกายได้รับในปริมาณที่เพียงพอจะทำให้เกิดผลที่เป็นประโยชน์ต่อสุขภาพ อาหารที่มีการใช้จุลินทรีย์โพรไบโอติกต้องได้รับอนุญาตจากสำนักงานคณะกรรมการ อาหารและยา และ ต้องใช้จุลินทรีย์ตามที่กำหนดไว้ ดังนั้นการวิจัยนี้จึงนำเชื้อแบคทีเรียแลคติกที่แยกได้จากอาหารหมัก 4 สายพันธุ์ มาศึกษาฤทธิ์การต้านเชื้อแบคทีเรียก่อโรคในอาหาร และ ศึกษาสมบัติการดื้อยาของเชื้อแบคทีเรียแลคติก
คณะอุตสาหกรรมอาหาร
Fish gelatin is increasingly recognized as an alternative source of gelatin, but its use has been limited due to weak gelling properties. To address these issues, the effect of furcellaran, a gelling agent, was examined at various levels (25-100% FG substitution) on the structural and physicochemical properties of FG gels. As the amount of FUR increased to 25%, the FG/FUR gel showed improved hardness and gel strength (P<0.05). Additionally, increasing FUR levels led to higher gelling and melting points, showing a dose-dependent relationship. Microstructural analysis revealed that adding FUR created a denser gel network with smaller gaps. SAXS scattering intensities also increased as FUR concentration rose. Overall, adding FUR improved the gelling properties of FG without negatively affecting springiness and syneresis, enhancing gel strength and gelling temperature.
คณะวิทยาศาสตร์
The species Enterococcus lactis is closely related to E. faecium and is known for its beneficial and probiotic effects. In this study, strain RRS4 was isolated from Raphanus sativus Linn. and identified based on both phenotypic and genotypic characteristics. Strain RRS4 exhibited cell viability in environments with 2-8% NaCl, pH ranging from 4 to 9, and temperatures between 4°C and 45°C. Through comprehensive genomic analysis, strain RRS4 was confirmed to be E. lactis. E. lactis RRS4 demonstrated inhibitory effects against Vancomycin-resistant E. faecalis JCM 5803. Safety assessments via in silico methods, including KEGG annotation, indicated the absence of virulent and undesirable genes in E. lactis RRS4. VirulenceFinder analysis aligned virulence-related genes with those from three strains of E. lactis and four strains of E. faecium. While antibiotic resistance genes were found to be conserved, they did not correlate with key pathogenicity traits. Furthermore, safety evaluations highlighted that E. lactis RRS4 is generally safe, despite the presence of genes associated with antibiotic resistance. Lastly, we propose guidelines for assessing the safety of microbial strains using whole-genome analysis. These findings represent advancements in probiotic research.
คณะอุตสาหกรรมอาหาร
In recent years, many people have shown greater interest in plant-based proteins because of their health benefits and lower impact on the environment. This study will look at the physical and chemical properties of chickpeas and red beans. It will also create a plant-based burger that tastes and feels similar to meat-based burgers while providing comparable nutrition. We will steam the ingredients and then analyze important properties such as texture, color, water activity (aW), pH, and how well they retain water and oil. Additionally, we will conduct a sensory evaluation to understand consumer preferences.