ผศ.ดร.ปาริชาติ พุ่มขจร
Assist.Prof.Dr.Parichat Phumkhachorn


Office Room : CBL2207
Phone : 0-4543-3110-2 ext. 4212
E-mail : scpariph@mail2.ubu.ac.th


 
Educational Background
(1989)   B.Sc.(Medical Technology), Khon Kaen University, Thailand
(1990)  M.Sc.(Microbiology), Mahidol University, Thailand
(2008)  Ph.D.(Biology), KhonKhan University, Thailand
 
Working Experiences
1994-1999 Lecturer at Department of Biological Science, Faculty of Science,
Ubon Ratchathani University, Warin Chamrap,
Ubon Ratchathani 34190, Thailand
2000-present Asstant Professor
Department of Biological Science, Faculty of Science,
Ubon Ratchathani University, Warin Chamrap,
Ubon Ratchathani 34190, Thailand
 
Publications
1 Rattanachaikunsopon P, Phumkhachorn P: Malignant hyperthermia: How genetic analysis and molecular genetic research leads to the better understanding of the disease. Journal of Medical Technology and Physical Therapy 1997; 9(3): 125-134.
2 Rattanachaikunsopon P, Phumkhachorn P: The instability of Photosystem II complex affecting the level of plastoquinone A in Chlamydomonas reinhardtii. The Journal of Science KhonKaen University 1998; 26(1): 47-56.
3 Kruawongsa Y, Rattanachaikunsopon P, Phumkhachorn P: Antibacterial activity of lactic acid bacteria isolated from fermented foods. Journal of Medical Technology and Physical Therapy 1998; 10(2): 88-95.
4 Phumkhachorn P ,Rattanachaikunsopon P: Huntington’s disease : a CAG repeat disease. Royal Thai Army Medical Journal 1998, 51(3) : 171-182.
5 Rattanachaikunsopon P, Phumkhachorn P: A simple method for detecting bacteriocin production : swab-paper disc. The Journal of Science KhonKaen University 1998; 26(4): 281-288.
6 Phumkhachorn P ,Rattanachaikunsopon P: Screening for bacteriocin producing lactic acid bacteria isolated from fermented food. Journal of Medical Technology and Physical Therapy 1999, 11(2): 65-71.
7 Rattanachaikunsopon P, Phumkhachorn P: Lactic acid bacteria isolated from Thai fermented foods and their antibacterial activity. ASEAN Journal on Science and Technology for Development 1999, 16(2): 19-29.
8 Rattanachaikunsopon P, Phumkhachorn P: Antisense approach: a possible way to inhibit the development of scrapie. Journal of Medical Technology and Physical Therapy 2000; 12(1): 13-19.
9 Rattanachaikunsopon P, Phumkhachorn P, Kruawongsa Y: Selection of bacteriocin- producing bacteria from Thai fermented foods. The 26 th Congress on Science and Technology of Thailand 2000, 396.
10 Rattanachaikunsopon P, Phumkhachorn P : A bacteriocin produced by thermotolerant Lactococcus lactis isolated from Thai fermented food. The 2 nd joint seminar on development of thermotolerant microbial resources and their applications 2000, 141.
11 Rattanachaikunsopon P, Phumkhachorn P : A bacteriocin produced by Lactobacillus lactis subsp. lactis isolated from Thai fermented foods. ScienceAsia 2000; 26(4): 195-200.
12 Phumkhachorn P ,Rattanachaikunsopon P: Lactic acid bacteria: antimicrobial substances. Journal of Medical Technology and Physical Therapy 2000; 12(3): 101-107.
13 Phumkhachorn P ,Rattanachaikunsopon P, Kruawongsa Y: Antimicrobial acitvity of organic acid, hydrogenperoxide and bacteriocin produced by lactic acid bacteria isolated from fermented food. The Journal of Science KhonKaen University 2000, 28(1): 22-30.
14 Wongsurawat T, Rattanachaikunsopon P, Phumkhachorn P, Kruawongsa Y: Antibacterial activity of lactic acid bacteria isolated from fermented food againstLeuconostoc mesenteroides and Staphylococcus aureus. Journal of Medical Technology and Physical Therapy 2001, 13(1): 48-56.
15 Chimpleepan P, Kruawongsa Y, Phumkhachorn P, Rattanachaikunsopon P : The study of optimal condition for bacteriocin production of thermotolerant Lactobacillus lactis PS4.1. The 27 th Congress on Science and Technology of Thailand 2001, 396.
16 Phumkhachorn P ,Rattanachaikunsopon P: Partial characterization of a bacteriocin produced by lactic acid bacteria isolated from fermented food. The Journal of Science KhonKaen University 2002, 30(2): 126-136.
17 Boonkua T, Hawan T, Latae S, Thanee A, Kruawongsa Y, Phunkhachorn P and Rattanachaikunsopon P: Screening of bacteriocin-producing lactic acid bacteria from meat. The 28 th Congress on Science and Technology of Thailand 2002, 419.
18 Phumkhachorn P ,Rattanachaikunsopon P: Study of temperature and incubation time for the growth and bacteriocin production of Lactococcus sp. isolated from fermented food. Journal of Ubon Ratchathani University 2003, 5(1): 13-22.
19 Rattanachaikunsopon P , Kim JM, Phumkhachorn P, Song KY, Yoon SS: Detection and characterization of bacteriocin produced by Lactococcus lactis isolated from Thai styled fermented pork. The Nutrigenomics Symposium - Recent Trends in Food Science and Technology 2003, 196, Gyeongju , Korea
20 Rattanachaikunsopon P, Phumkhachorn P, Song KY, Kim SY, Yoon SS: Study of bacteriocin produced by Lactococcus lactis N3. Journal of Ubon Ratchathani University 2004, 6(2): 65-76.
21 Sankuntaw N, Suranarakun W, Phumkhachorn P and Rattanachaikunsopon P: Partial characterization of bacteriocin produced by Streptococcus SK 5.1 : antimicrobial spectrum and optimal incubation time for bacteriocin production. The 30 th Congress on Science and Technology of Thailand 2004, 48.
22 Kasemsin P, Phumkhachorn P and Rattanachaikunsopon P: Partial characterization of bacteriocin produced by Streptococcus SK 5.1. Journal of Medical Technology and Physical Therapy 2004, 16: 71-77.
23 Natisri K, Ponggun J, TayaTum S, Jaigowna H, Suranarakun W, Phumkhachorn P and Rattanachaikunsopon P : Characterization of bacteriocin produced by lactic acid bacteria M3 isolated from fermented food. The 31 th Congress on Science and Technology of Thailand 2005, 58.
24 Rattanachaikunsopon P, Phumkhachorn P: Isolation and preliminary characterization of a bacteriocin produced by Lactobacillus plantarumN014 isolated from nham, a traditional Thai fermented pork. Journal of Food Protection 2006, 69(8): 1937-1943.
25 Phumkhachorn P , Rattanachaikunsopon P, Khunsook S: The use of gfp gene in monitoring bacteriocin-producing Lactobacillus plantarum N014, a potential starter culture in nham fermentation. Journal of Food Protection 2007, 70(2) (in press).