000			04905nas a2200409 a 4500
005			20260817162801.0
008			150824s2011 th uu|m rtt 0| a1eng d
035			_a.b12155081
099		9	_aAIT Thesis no.FB-11-07
100	0		_aMelada Supakijnoraset
245	1	0	_aAntimicrobials from Lactobacillus plantarum isolated from turmeric (Curcuma longa Linn.) and their applicacations as biopreservative and in edible film
260			_aPathum Thani, Thailand : _bAsian Institute of Technology, _c2011
300			_a91 leaves : _bill. (some col.) + _e1 online resource
490	1		_aThesis ; _vno. no.FB-11-07
500			_aA thesis submitted in partial fulfillment of the requirements for thedegree of Master of Engineering, School of Environment, Resources and Development
502			_aThesis (M. Eng.) - Asian Institute of Technology, 2011
520			_aThe antimicrobial is a substance that kills or inhibits the growth of microorganism. The antimicrobial substance can beorganic acid, hydrogen peroxide, carbon dioxide, diacetyl and bacteriocin.Lactobacillusplantarum(L. plantarum)was isolated fromfreshturmericrhizome(Curcuma longaLinn.). The antimicrobialsubstancesfrom Lactobacillus plantarumand Lactobacillus caseiTISTR 1463(L. casei)showed significant antibacterial activities against Escherichia coli, Salmonella typhimuriumand Staphylococcus aureus.The bacteriocin of L. plantarumwas purified by ammonium sulphate precipitation followed by dialysis through 1000 molecular weight-cut-off-dialysed membrane. The activity of bacteriocin from L. plantarum is 5,120 AU/ml, and was not affected when treated at 95°C for 10 min, and remained stable at pH 5 and pH 7. The molecular weight of bacteriocin from L. plantarumis approximately 1-2 kDa and 12-14 kDa. The bacteriocin from both strains was able toinhibit the growth ofindicator strains. L. plantarumand L. casei produced the maximum bacteriocin at 37 °C and 30 °C,respectively.The bacteriocinactivity fromL. plantarum was foundefficient than fromL. casei TISTR 1463.The unpurifiedextractsandpartially purifiedbacteriocin from L. plantarum were incorporated with cassava starch filmin the form of edible packaging. The surface of all typesof edible filmsbased onthe cassava starch wasrough andwithsmallridges all over the film. Addition ofextracts from L. plantaruminto the filmsignificantly (p{u02C2}0.05) reducedtensile strengthandincreasedelongation at break. On the other hand,addition of partially purified bacteriocin had not shown any changes in tensile strength and elongation at break as like of cassava starch film. In case of water vapor transmission (WVT) and water vapor transmission rate (WVTR), the addition of antimicrobial substance and bacteriocin into the cassava starch film increase significantly (p<0.05)WVT and WVTR.The various types of cassava starch based film were applied on thefresh fermented pork product. The result shows that the cassava starch film incorporated with the whole extracts could inhibit the growth of microorganism. However the cassava starch based film can be applied on the products for the short period because of the barrier properties problem. For the application, the bacteriocin from L. plantarum has ability to prolong the shelf-life of product.In case of pasteurized orange juice and pasteurized milk, there were not observed the growthof microorganism during period ofstorage on both products when incorporated with bacteriocin. On the other hand, for the control of both pasteurized orange juice and pasteurized milk, there were observed the growthof microorganism during period of storage.
650		0	_aTurmeric
650		0	_aLactobacillus casei
650		0	_aEdible coatings
700	1		_aAnal, Anil Kumar, _eChairperson
700	0		_aAthapol Noomhorm, _eExamination Committee
700	1		_aRakshit, Sudip Kumar, _eExamination Committee
710	2		_aRTG Fellowship, _eScholarship donor
810	2		_aAsian Institute of Technology. _tThesis ; _vno. no.FB-11-07
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B02787
907			_a.b12155081 _bmnait _cz
902			_a240404
998			_b0 _c150824 _dm _ea _fz _g0
962			_a000:001:PDF:b1215508:002233:0:0:0:0:0:0 _tAbstract--AIT Thesis no.FB-11-07 _vn
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