Publications by authors named "Laphaslada Pumpuang"

2 Publications

  • Page 1 of 1

Garvieacin Q, a novel class II bacteriocin from Lactococcus garvieae BCC 43578.

Appl Environ Microbiol 2012 Mar 30;78(5):1619-23. Epub 2011 Dec 30.

National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Thailand.

Lactococcus garvieae BCC 43578 produces a novel class II bacteriocin, garvieacin Q (GarQ), 70 amino acids in length and containing a 20-amino-acid N-terminal leader peptide. It is cleaved at the Gly-Gly site to generate the mature GarQ (5,339 Da), which is especially inhibitory against Listeria monocytogenes ATCC 19115 and other L. garvieae strains.
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http://dx.doi.org/10.1128/AEM.06891-11DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3294492PMC
March 2012

Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546.

Food Chem 2011 Dec 11;129(3):846-53. Epub 2011 May 11.

Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand.

Biogenic amines are of concern for sausage due to their toxicological effects on nervous, blood pressure, gastric and intestinal systems. In this study, the influence of raw pork meat quality and starter culture inoculation on biogenic amines accumulation in Nham, a Thai traditional fermented pork, were studied. Before Nham processing, pork meat was stored at 30°C for 6h, and at 4 and -20°C for 2days. Formation of biogenic amines (cadaverine, putrescine, histamine and tyramine) was significantly higher in Nham processed from stored meat. Accumulation of these biogenic amines in Nham reduced significantly by the addition of Lactobacillus plantarum BCC 9546, a commercial Nham starter culture. The results highlight the importance of using fresh meat products and the inclusion of an appropriate starter culture to minimise the formation of biogenic amines during the process of Nham fermentation.
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http://dx.doi.org/10.1016/j.foodchem.2011.05.033DOI Listing
December 2011