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Effect of Spices and Herbs on the Growth of Pichia burtonii DA 69, and Saccharomyces cerevisiae Biot 88 Using the Application of Plackett-Burman Screening Design


Paper Type 
Short Communication
Title 
Effect of Spices and Herbs on the Growth of Pichia burtonii DA 69, and Saccharomyces cerevisiae Biot 88 Using the Application of Plackett-Burman Screening Design
Author 
Phisit Seesuriyachan
Email 
phisit.s@chiangmai.ac.th
Abstract:
The aim of the present study was to screen the effect of thirteen spices and herbs on the growth of  Pichia burtonii DA69, and Saccharomyces cerevisiae Biot 88. The two strains of  yeast were isolated from a locally produced Chinese yeast cake, or lookpang in Phrae province. After applying the Plackett-Burman experimental design and linear regression model analysis, it was determined that only six spices and herbs showed a major affect on the growth of  the strains. Alpinia galangal (Galangal), Myristica fragrans (mace), and Elettaria cardamomum (Cardamom) had a powerful inhibition of  the growth of  Pichia burtonii DA 69.  For the strain Biot 88, Elettaria cardamomum (Cardamom), and Zingiber offinale (Ginger) inhibited the growth, whereas Cinnamomum zeylanicum (Cinnamon) and Piper nigrum (Pepper) supported the growth.
Start & End Page 
151 - 155
Received Date 
2010-03-24
Revised Date 
Accepted Date 
2010-07-02
Full Text 
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Correspondence & Author Name 
Phisit Seesuriyachan,
Keyword 
plackett-burman experimental design, rice wine, chinese yeast cake, spices, herbs
Volume 
Vol.38 No.1 (JANUARY 2011)
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Chiang Mai Journal of Science

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