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Your search keyword '"Thanh Thuy Thi Nguyen"' showing total 4 results
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4 results on '"Thanh Thuy Thi Nguyen"'

1. Pectin from durian peel (Durio zibethinus Murr.) - a novel reducing and stabilizing agent: Physicochemical properties, green synthesis of silver nanoparticles and antimicrobial properties

Author

Phuong Anh Thi Nguyen, Thanh Thuy Thi Nguyen, and Dang Khoa Nguyen Vo

Subjects
Polysaccharide, Pectin, Durian peel (Durio zibethinus Murr.), One-pot aqueous synthesis of silver nanoparticles, Size-controlled nanoparticles, Biochemistry, QD415-436
Abstract

Sustainable agricultural development has become a long-term trend to protect environmental health, human well-being and enhance economic profitability all over the world, especially in developing countries like Vietnam. Thus, in order to elevate the value of Durio zibethinus Murr., this study aims to extract pectin from the peels waste and initially investigate its reduced capacity in the green approach for silver nanoparticle synthesis. The extraction yield was 11.21 % for crude pectin and 6.89 % after purification. Physiochemical characterization showed that the acidic isolated pectin was low methoxy pectin with 40 % DE and has a viscosity-molecular weight of 25.5 kDa with 60 % AUA. Spherical and stable pectin-based Ag nanoparticles prepared in alkaline medium exhibit a hydrodynamic diameter approximately 100 nm and a negative potential around -50 mV. In particular, green synthesized Ag nanoparticles with negative charge outer coating demonstrated their antibacterial ability against both gram (-) Escherichia coli and gram (+) Staphylococcus aureus at the MIC of 61.8 ppm. In consequence, durian pectin probably serves as a novel reducing and stabilizing agent for size-controlled nanoparticles synthesis.

Published
2024
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4. Isolation and Screening of Histamine-Producing Bacteria from the First Six Months of the Cat Hai Fish Sauce Fermentation Process

Author

Lam Doan Thi Nguyen, Thu Hang Thi Tran, Thanh Thuy Thi Nguyen, Yen Linh Thao Dang, and Anh H. Q. Nguyen

Subjects
chemistry.chemical_compound, chemistry, biology, %22">Fish , Fermentation, Food science, Isolation (microbiology), biology.organism_classification, Histamine, Bacteria
Abstract

Histamine is considered to be a hazard in fish sauce, and histamine poisoning usually causes symptoms such as a runny nose, asthma (bronchospasm), urticaria, rash, itching, swelling (eyelids, puffy lips), inflammation, and redness of the conjunctiva. In this study, Cat Hai fish sauce, one of the major traditional fish sauce manufacturers in Vietnam, was used to investigate the variation in histamine content during the fermentation process and to isolate histamine-producing bacteria. Six Dich Chuop samples corresponding to the first sixth months from the beginning of fermentation were collected for these purposes. The results showed that the content of histamine in the six samples corresponding to the first six months from the beginning of fermentation tended to increase during fermentation, reaching the highest rate of 604.85 ppm in the fifth month. A total of 50 isolates were collected from TSA medium and used for screening histamine-producing bacteria on HBI medium. Among these bacteria, four isolates (CH2.4, CH3.3, CH4.4, and CH5.1) were capable of producing histamine, and the highest producing isolate, CH5.1 (from 5th month), was identified as Tetragenococus halophilus. Furthermore, this Tetragenococus halophilus was determined to have the highest histamine production in HBE supplemented with 1% histidine at 50°C, pH 6.0, and 25% NaCl.

Published
2019
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