Research Areas
Sarn Settachaimongkon, Assistant Professor, Ph.D.
Omics research of interest Sarn Settachaimongkon received his PhD degree in Dairy Science and Technology from Wageningen University, The Netherlands. His dissertation was entitled “Simultaneous growth and metabolite production by yoghurt starters and probiotics: a metabolomics approach”. Since 2014, he has been a faculty member in the Department of Food Technology, Faculty of Science, Chulalongkorn University. His interests include microbial physiology, microbial ecology, metabolomics-based analytical approach and chemometrics applied in fermented food and dairy research. His works have demonstrated the impact of microbial interaction between starter cultures and different probiotic strains on the metabolome of yoghurt. A complementary metabolomics approach using headspace SPME-GC/MS and 1H-NMR was applied for characterization of biochemical changes associated with the microbial metabolism during fermentation and storage. His recent works are emphasized on molecular authentication of raw milk produced under organic farming system and development of functional dairy products based on biomolecular profile revealed by metabolomics technology. He also involves in several projects devoted to metabolomics profiling of indigenous fermented foods and agricultural products of Thailand. Selected publications 1. Settachaimongkon S., van Valenberg H.J.F., Winata V., Wang X., Nout M.J.R., van Hooijdonk T.C.M., Zwietering M.H., Smid E.J. (2015). Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt. Food Microbiology 49, 104-115. 2. Settachaimongkon S., Nout M.J.R., Antunes Fernandes E.C., van Hooijdonk A.C.M., Zwietering M.H., Smid E.J., van Valenberg H.J.F. (2014). The impact of selected probiotic strains on metabolite formation in set-yoghurt. International Dairy Journal 38, 1-10. 3. Settachaimongkon S., Nout M.J.R., Antunes Fernandes E.C., Hettinga K.A., Vervoort J.M., van Hooijdonk T.C.M., Zwietering M.H., Smid E.J., van Valenberg H.J.F. (2014). Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt. International Journal of Food Microbiology 177, 29-36. Personal URL(s) http://foodtech.sc.chula.ac.th/faculty/%E0%B8%AD-%E0%B8%94%E0%B8%A3-%E0%B8%A8%E0%B8%B2%E0%B8%99%E0%B8%95%E0%B9%8C-%E0%B9%80%E0%B8%A8%E0%B8%A3%E0%B8%A9%E0%B8%90%E0%B8%8A%E0%B8%B1%E0%B8%A2%E0%B8%A1%E0%B8%87%E0%B8%84%E0%B8%A5/
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