April - June 2007 - Kasetsart University

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366 chloride, 50 µl of 100% ammonia was added and the solution was centrifuged at 500 × g for 30 min and the supernatant was filtered through a 0.45 mm filter. Dansyl derivatives of the calibration standards were mixed with the samples as previously described (Eerola et al., 1994). Free amino acid (FAA)determination Free amino acids were determined according to the method of Benjakul and Morrissey (1997) using an amino acid analyzer (Waters 2690 Alliance with 280 nm Fluorescent detector). The column was an AccQ-Tag TM C18, 4 µm. The solvent system consisted of three eluents: (A) AccQ Tag Eluent pH 5.02; (B) HPLCgrade acetonitrile and (C) Nanopure distilled water. The flow rate was set at 1.0 ml/min. Five g of Nham blend was mixed with 20 ml of 5% trichloroacetic acid, then stomachered at 200 rpm/min for 8 min and centrifuged at 12,000 × g for 15 min. A 100 µl of supernatant was mixed with 20 µl of 2.5 mM ABAA and 800 ml nanopure pH 6.5 6 5.5 5 4.5 4 3.5 3 <strong>Kasetsart</strong> J. (Nat. Sci.) 41(2) distilled water and filtered through 0.45 µm (Minisart RC4, Sartorious), then 10 µl aliquot of filtrate was transferred into a vial, and 70 µl of Waters AccQ Fluor borate buffer was added. A 20 µl of AccQ Fluor reagent was added and the mixture was incubated at 55°C for 10 min before HPLC analysis. Statistical analyses The differences between the results of physical, chemical and microbiological analysis of Nham fermented by different strains were tested using one-way analysis of variance (ANOVA). RESULTS AND DISCUSSION pH determination Changes of pH in Nham during ripening are shown in Figure 1. The pH of the control sample and the batch with L. sakei and D. hansenii decreased after 4 h of incubation while that of batch with L. sakei decreased after 8 h of 0 20 40 60 80 100 120 140 Time (h) NC LS LSY Figure 1 Changes in pH values during the ripening of Nham from different batches. Nham without added cultures (NC), Nham fermented with L. sakei BCC102 (LS), L. sakei BCC102 and D. hansenii BCC106 (LSY), for 120 h at 30°C (each data point represents the mean and standard deviation of three independent trials).
incubation and reached the final pH values of 4.5, 4.2, and 4.2 for the control, batch with L. sakei and batch with L. sakei and D. hansenii, respectively. The initial pH of all batches of Nham was pH 6.1, thereafter it decreased rapidly in the batch with starter cultures to pH 4.7, at 28 h. The pH of the control Nham was decreased to 4.9 at 28 h of fermentation. After 28 h, the pH in all batches gradually decreased throughout of incubation and pH values of the control slightly decreased less than that of the batches with starter cultures. The pH reduction during processing probably due to organic acid production by the inoculated starter cultures as well as the lactic flora. Statistical analysis of pH values recorded throughout ripening revealed significant differences between treatments at 24 h. Microbiological analyses Microbial counts increased in both the controls and starter added samples during fermentation (Figure 2). Initial lactic acid bacteria Log total LAB (CFU/g) 10 8 6 4 2 0 <strong>Kasetsart</strong> J. (Nat. Sci.) 41(2) 367 (LAB) counts in the starter added samples were higher than in the control samples. LAB counts increased during fermentation for both control and starter added samples. Initial counts of LAB (7.08 ± 0.24 log, 8.04 ± 0.32 log and 8.11 ± 0.21 log CFU/g for control, L. sakei added samples and mixed cultures of L. sakei and D. hansenii added samples, respectively) increased during fermenting, till the microorganism being at 9.48 ± 0.22 log, 9.45 ± 0.15 log and 9.66 ± 0.19 log CFU/ g in the control, L. sakei added samples and mixed culture of L. sakei and D. hansenii added samples, respectively. This was an increase due to the environmental conditions which made gramnegative bacterial grow. After 16 h of fermentation, no significant differences were observed in total LAB counts in all batches. LAB increased during the ripening process, reaching maximum levels at day five in all types of sausages. Changes in microbial counts in Nham inoculated with single starter culture of L. sakei and mixed starter cultures of L. sakei and D. 0 20 40 60 80 100 120 140 Time (h) NC LS LS Y Figure 2 Changes in the population levels of LAB in Nham without added cultures (NC), Nham fermented with L. sakei BCC102 (LS), L. sakei BCC102 and D. hansenii BCC106 (LSY), for 120 h at 30°C (each data point represents the mean and standard deviation of three independent trials).
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April - June 2007 Volume 41 Number
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KASETSART JOURNAL NATURAL SCIENCE T
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Kasetsart J. (Nat. Sci.) 41 : 205 -
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harvesting time which started from
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y Chen and Paull (2000). Figure 1 a
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pineapple fruit allowed the accumul
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Kasetsart J. (Nat. Sci.) 41(2) 215
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Cluster analysis Cluster analysis u
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Table 3 (Continued) 1 2 3 4 5 6 7 8
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CONCLUSION AFLP markers classified
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difference of soil texture used in
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under wet soil condition planting.
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tropics. Following the expansion, w
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sealed in a plastic box with 1 cm w
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moisture content increment after so
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Frequency Frequency 30 20 10 0 20.0
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School, Kasetsart University. The a
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for combining ability of lines (Lam
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selective mass sibbing within indiv
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Although most of S 2-interfamily hy
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composite sets as used in this stud
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days. The numbers of calli producin
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the report of Ching (1982) showing
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clearly amplified bands generated b
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caused by either the recombination
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Kuhlmann, V. and B. Foroughi-Wehr.
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Xanthomonas fuscans subsp. aurantif
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was collected and washed with 70% e
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expected size was amplified with 35
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eaction technique has been used for
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Schaad, N.W., D. Opgenorth and P. G
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MATERIALS AND METHODS Model descrip
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calculated TF value calculated TF v
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sincere gratitude and deep apprecia
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1989). In monogastrics, the inclusi
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of all LLS samples in this study we
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Melbourne, Parkville, Victoria. Goe
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considered responsible for low prod
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mineral supplementation suggested b
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Body weight chane (kg/head) 32 30 2
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CONCLUSION AND RECOMMENDATION With
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SAS. (Statistical Analysis System).
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genes covering a variety of desirab
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mg/l NAA and 0.5 mg/l zeatin) incub
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5. Purification by various sucrose
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as the culture period increased. So
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culture, pp. 1-20. In L.C. Fowke an
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GC. Analytical methods Total carboh
Page 115 and 116: ash. The crude hot water polysaccha
Page 117 and 118: spirulan (H-SP), and a desulfated c
Page 119 and 120: Kasetsart J. (Nat. Sci.) 41 : 319 -
Page 121 and 122: cells often displayed an increased
Page 123 and 124: LITERATURE CITED Bell, T.A. and D.V
Page 125 and 126: for alternative sources of supply.
Page 127 and 128: BR2.1.2 formed the same clade with
Page 129 and 130: supplement with glutamate (Iida et
Page 131 and 132: optimal for S. limacinum BR2.1.2 fo
Page 133 and 134: fluorescent lamp at 1.5 kLux develo
Page 137 and 138: Wisconsin, USA). Total extracted RN
Page 139 and 140: RESULTS Cloning and sequencing of m
Page 141 and 142: Expression of rmIL-2 and purificati
Page 143 and 144: other strains of mice have differen
Page 145 and 146: dose interleukin-2 therapy promotes
Page 147 and 148: The chitosano-oligosaccharides are
Page 149 and 150: enzyme and cells were maximized by
Page 151 and 152: of crude chitosanases. Fortunately,
Page 153 and 154: Relative activity (%) 100 80 60 40
Page 155 and 156: Uchida, K. Tateishi, O. Shida and K
Page 157 and 158: MATERIALS AND METHODS 1. Materials
Page 159 and 160: without coating and coated with pec
Page 161 and 162: in Table 5-7. It was found that the
Page 165: the cultures at 10,200 × g for 15
Page 169 and 170: y lysine- and tyrosine-decarboxylas
Page 171 and 172: during the stages of ripening as su
Page 175 and 176: As the 25 companies were divided in
Page 177 and 178: All the data comes up with informat
Page 179 and 180: as piece “A” or straight as pie
Page 181 and 182: et al. (1998); Zeng (2000); and Tal
Page 183 and 184: p 1, i * Kasetsart J. (Nat. Sci.) 4
Page 185 and 186: c ≤ c2 jq2 j n q p k p * 2, j , ,
Page 187 and 188: algorithm would consider RM 5, prio
Page 189 and 190: Kasetsart J. (Nat. Sci.) 41(2) 389
Page 191 and 192: the maximum deviation of about 10%.
Page 193 and 194: Stock Quantities Using Heuristic Op
Page 195 and 196: which dynamically and automatically
Page 197 and 198: 2. Framework architecture and compo
Page 199 and 200: Risk (VaR) calculation which was im
Page 201 and 202: Throughput (job/sec) 7 6 5 4 3 2 1
Page 203 and 204: Speed up 40 35 30 25 20 15 10 5 0 F
Page 205 and 206: and discovery, resource selection a
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April - June 2007 - Kasetsart University

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