Detection of Bacillus cereus group and emetic Bacillus cereus group strains in milk using multiplex polymerase chain reaction

  Jintana Pheepakpraw1, Chanita Sinchao and Thararat Chitov1* J. Sci. Agri. Technol. (2023) Vol. 4 (1): 8 – 13 DOI: https://doi.org/10.14456/jsat.2023.2 Abstract Bacillus cereus group is one of the most frequently contaminated foodborne bacterial pathogen groups in milk and dairy products. Members of this group can cause emetic foodborne illness because of their ability to produce
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Spray-dried powder of Bacillus amyloliquefaciens strain C2-1 for control of rice diseases

  Usmana Meehae1, Jutarut Iewkittayakorn1*, Aunkamol Kumngen1, Wilaiwan Chotigeat1, Sudarat Suwannarat1, Sukhuman Whankaew2 and Siwapong Leunram3 J. Sci. Agri. Technol. (2023) Vol. 4 (1): 14 – 19 DOI: https://doi.org/10.14456/jsat.2023.3 Abstract Rice cultivation in Thailand faces challenges in achieving high yields due to diseases. This research aims to develop a spray-dried powder containing Bacillus amyloliquefaciens strain C2-1
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Effect of cross-inbred lines and supplementation of brewed ground corn on the productivity and carcass quality of black pig

  Kecha Kuha1*, Veerayuth Thanapat1, Nakarin Thongsuk1, Thidarath Kantamung1 and Panuwath Chaiyong1 J. Sci. Agri. Technol. (2023) Vol. 4 (1): 20 – 26 DOI: https://doi.org/10.14456/jsat.2023.4 Abstract The study intended to compare the growth performance and carcass quality of black pigs fed four different supplements of brewed ground corn (BGC) as an appetizer before feeding commercial feed.
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The effects of energy and protein content in maize forage-based complete diet on in vitro ruminal fermentation, gas production, and feed degradability

  Mirwan Budianto1,2, Asri Nurul Huda2, Marjuki2*, Hartutik2 J. Sci. Agri. Technol. (2023) Vol. 4 (1): 27 – 33 DOI: https://doi.org/10.14456/jsat.2023.5 Abstract This research aimed to evaluate the effects of energy and protein contents in a complete diet on in vitro gas production, rumen fermentation, and feed degradability. The experiment used a 3×3 factorial arrangement in
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Use of color sensor device with resazurin test for rapid screening of raw milk with low microbiological quality

  Chayapon Thanasirikul1, Atit Patumvan2, David Lipsky3, Sakunnee Bovonsombut1,4, Pisith Singjai5, Ekkarat Boonchieng3,6 and Thararat Chitov1,4* J. Sci. Agri. Technol. (2023) Vol. 4 (1): 1 – 7 DOI: https://doi.org/10.14456/jsat.2023.1 Abstract The microbiological quality of raw milk is important for the dairy industry because it can directly affect the quality and shelf life of dairy products. To
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Effect of storage on physicochemical, microbiological, and sensory properties of Thawai Dueankao mango jelly

  Prodpran Tasiri1*, Kanchayanis Srinukoon1, Yada Reamrimmadan1, Sirinun Kumsri1 and Chanchai Sukkum1 J. Sci. Agri. Technol. (2023) Vol. 4 (1): 34 – 39 DOI: https://doi.org/10.14456/jsat.2023.6 Abstract Observing the quality changes of food products during storage can assist in determining their shelf life. The Thawai Dueankao mango (TM) jelly was evaluated during 4 weeks of storage at
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