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- 저자 : Chukeatirote, E. (검색결과 5 건)
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Thua nao: Thai fermented soybean
Ekachai Chukeatirote 한국식품연구원 2015 Journal of Ethnic Foods Vol.2 No.3
Thua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products including natto in Japan, kinema in India, and chongkukjang in Korea. In Thailand, thua nao is widely consumed, especially by people in the northern part. The product is generally regarded as a protein supplement and widely used as a condiment. Two major types of thua nao can be distinguished; fresh and dried forms. To date, scientific information on thua nao is scarce and thus this article aims to document the updated knowledge of Thai thua nao.
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( Ekachai Chukeatirote ),( Sajeewa S. N. Maharachchikumbura ),( Shannaphimon Wongkham ),( Phongeun Sysouphanthong ),( Rungtiwa Phookamsak ),( Kevin D. Hyde ) 한국균학회 2012 Mycobiology Vol.40 No.2
Genes encoding the cellobiohydrolase enzyme (CBHI), designated as cbhI, were isolated from the basidiomycetes Auricularia fuscosuccinea, Pleurotus giganteus, P. eryngii, P. ostreatus, and P. sajor-caju. Initially, the fungal genomic DNA was extracted using a modified cetyltrimethyl ammonium bromide (CTAB) protocol and used as a DNA template. The cbhI genes were then amplified and cloned using the pGEM-T Easy Vector Systems. The sizes of these PCR amplicons were between 700~800 bp. The DNA sequences obtained were similar showing high identity to the cbhI gene family. These cbhI genes were partial consisting of three coding regions and two introns. The deduced amino acid sequences exhibited significant similarity to those of fungal CBHI enzymes belonging to glycosyl hydrolase family 7.
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Bacteriophage control of Salmonella Typhimurium in milk
Wallapat Phongtang,최근표,Ekachai Chukeatirote,안주희 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.1
This study was designed to evaluate the effect ofbacteriophage P22 on the inhibition of growth of SalmonellaTyphimurium. The P22 belongs to Podoviridaefamily consisting of a hexagonal head and short tail. Theinhibitory effect of phage in milk was noticeable at theearly storage period, showing more than 3 log reduction at4 h and day 3. The pH values of milk treated with P22 weresignificantly decreased from 6.7 to 6.3 after 24 h incubationat 37 C, while no significant changes in pH valueswere observed for the control and bacteriophage treatmentthroughout the storage at 4 C for 12 days. The slight colorchanges were observed in the control and bacteriophagetreatment throughout the storage at 4 C for 12 days and37 C for 24 h. These results provide useful informationfor enhancing microbiological safety and quality of milkand designing effective bacteriophage-based control infood system.
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Jurarat Gewtaisong,Ekachai Chukeatirote,안주희 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.2
The infection of bacteriophage is of great concern in food industry as this can result in complete fermentation failure. In this study, a virulent bacteriophage, named BasuTN3, was isolated from Thua Nao, a Thai fermented soybean. The stability of BasuTN3 was evaluated under various ranges of temperature, pH, chloroform, UV, and disinfectants. The results showed that the isolated BasuTN3 appeared to be specific to its bacterial host, which was identified as Bacillus subtilis strain TN3 based on the 16 S rRNA gene sequence analysis. Under TEM, the BasuTN3 belonged to the family Myoviridae. The isolated BasuTN3 could withstand wide temperature ranges (4–45 °C) and pH conditions (5–11). The BasuTN3 was susceptible to chloroform, UV, and commonly used disinfectants. The results obtained expand the knowledge of the Bacillus bacteriophage diversity in the fermented soybean products and provide useful information for the bacteriophage and its bacterial starter cultures.
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Antimicrobial activity of crude extracts prepared from fungal mycelia
Synytsya, A.,Monkai, J.,Bleha, R.,Macurkova, A.,Ruml, T.,Ahn, J.,Chukeatirote, E. China Humanity Technology Publishing House 2017 Asian Pacific journal of tropical biomedicine Vol.7 No.3
Objective: To evaluate the in vitro antimicrobial property of three different partitioned extracts (petroleum ether, ethanol and water) prepared from some fungal mycelia. Methods: Seven fungal mycelia were prepared, initially extracted with acidified ethanol (0.2 mol/L HCl in 80% ethanol), yielding the raw crude extracts. The obtained extracts were then further partitioned with petroleum ether (F1), ethanol (F2) and water (F3). All the fractions were tested for antimicrobial activity using the disc diffusion assay. Results: Our data showed that all the fractions could inhibit the testing bacteria. However, the inhibitory activity was found to be dependent on (i) the fungal strains used; (ii) the solvent extracted; and (iii) the testing bacteria assayed. In general, the ethanolic extracts (F2) derived from all fungi displayed highest inhibitory activity against the testing bacteria except for Chaetomium sp. Conclusions: The findings of the present study concluded that the extracts prepared from the fungal mycelia had the bioactive compounds with antibacterial property. This study is a pioneering work and further study should be carried out for development of the new drug leads.
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