Dr. Sittiwat  Lertsiri
 Group : Food Biotechnology

Contact Details :

 

Department of Biotechnology, Faculty of Science, Mahidol University
Rama VI Road,
Bangkok 10400, Thailand
Tel :
66-2-201-5010, Fax : 66-2-201-5700
E-mail :
sittiwat.ler@mahidol.ac.th

Education :

 

1992

B.Agr. (Food Chemistry), Tohoku University, Sendai, Japan

 

1994

M.Agr. (Food Chemistry), Tohoku University, Sendai, Japan

 

1997

Ph.D. (Agricultural Science), Tohoku University, Sendai, Japan

Professional Experience:
Academia :

 

1997-2001

Lecturer at Department of Biotechnology, Faculty of Science, Mahidol University

 

2001-2006

Assistant Professor at Department of Biotechnology, Faculty of Science, Mahidol University

 

2002-2006

Deputy Head of Department of Biotechnology, Faculty of Science, Mahidol University

 

2004-2014

Head of Central Instrument Facility, Faculty of Science, Mahidol University

 

2007-2011

Deputy Dean for Applied Research, Faculty of Science, Mahidol University

 

2007-2011

Head of Business Development Unit, Faculty of Science, Mahidol University

 

2014-2015

Head of Department of Biotechnology, Faculty of Science, Mahidol University

 

2015-date

Dean of Faculty of Science, Mahidol University

 

2006-date

Associate Professor at Department of Biotechnology, Faculty of Science, Mahidol University

Industry :

 

2005-2015

Technical consultant for Regional Research and Development Center of a milk powder company

Teaching experiences :

 

Food Chemistry, Food Analysis, Fat and Oil Technology, Food Safety, Instrumental Analysis, Industrial Biotechnology

Research Experiences :

 

Elucidation of chemical reaction mechanism in Thai fermented food systems, i.e. browning phenomena, flavor / off-flavor formation, and lipid oxidation; Flavor chemistry; Lipid chemistry; Instrumental analysis for food and biological systems

Research projects :

 

  • Development of yeast starter culture for soy sauce moromi fermentation
  • Correlation between sensory profile and volatile flavor compounds in Thai fish sauce
  • Volatile flavor compounds in Thai fermented fresh-water fish product
  • Volatile flavor compounds in solid-state fermented Thai rice wine
  • Volatile flavor compounds in Thai fermented pork
  • Volatile flavor compounds in Thai food ingredients
  • Correlation between sensory profile and volatile flavor compounds in Thai soy sauce
  • Flavor production from fish soluble concentrate
  • Browning in fish sauce during storage
  • Browning in soy sauce production and storage
  • Shelf life of Macadamia nuts
  • Starter culture for soy sauce production
  • Production of polysaccharide
  • Production of antioxidative extract from shrimp waste
  • Glycation of enzyme in food industry
  • Chemical contamination in aquaculture shrimp

Publications :

Full papers

1. Singracha P., Niamsiri N., Visessaguan W., Lersiri S., Assavanig A. Application of lactic acid bacteria and yeast as starter cultures for reduced-salt soy sauce (moromi) fermentation. LWT – Food Science and Technology 2017; (78) 181-188.

2. Panith N., WichaphonJ., Lertsiri S., Niamsiri N. Effect of physical and physicochemical characteristics of chitosan on fat-binding capacities under in vitro gastrointestinal conditions. LWT - Food Science and Technology 2016; (71) 25-32.

3. Toontom N., Posri W.,Lertsiri S., Meenune M.Effect of drying methods on Thai dried chilli’s hotness and pungent odour characteristics and consumer liking. International Food Research Journal 2016; (23) 289-299.

4. Panith N., Assavanig A., Lertsiri S., Bergkvist M.,SuraritR., Niamsiri N.Development of tunable biodegradable polyhydroxyalkanoatesmicrospheres for controlled delivery of tetracycline for treating periodontal disease. Journal of Applied Polymer Science 2016; DOI:10.1002/app.44128

5. Deetae P., Lertsiri S. Occurrence of biogenic amines in Thai soy sauces and soy bean pastes and their health concern. International Food Research Journal in press.

6. Aryuman P., Lertsiri S., Visessanguan W., Niamsiri N., Bhumiratana A., Assavanig A. Glutaminase-producing Meyerozyma(Pichia) guilliermondiiisolated from Thai soy sauce fermentation. International Journal of Food Microbiology 2015; (192) 7-15.

7. Wichaphon J., Giri A., Ohshima T., Lertsiri S. Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test. Journal of Food Measurement and Characterization 2014; (8) 241-248.

8. Sangkasanya S., Lertsiri S., Meenune M. Changes in fruit quality and volatile flavor compounds during on-tree maturation of longkong. International Food Research Journal 2014; 21(4) 1659-1665.

9. Wichaphon J, Posri W, Assavanig A, Thongthai C, Lertsiri S. Categorization of Thai Fish Sauce Based on Aroma Characteristics. Journal of Food Quality 2013; (36) 91-97.

10. Wah TT, Walaisri S, Assavanig A, Lertsiri S. Co-culturing of Pichiaguilliermondii enhanced volatile flavor compound formation by Zygosaccharomycesrouxii in the model system of Thai soy sauce fermentation. International Journal of Food Microbiology 2013; (160) 282-289.

11. Toontom N, Meenune M, Posri W, Lertsiri S. Effect of drying method on physical and chemical quality, hotness and volatile flavor characteristics of dried chilli. International Food Research Journal 2012; (19) 1023-1031.

12. Deetae P, ParichanonP, Trakunleewatthana P, Chanseetis C, Lertsiri S. Antioxidant and anti-glycation properties of Thai herbal teas in comparison with conventional teas. Food Chemistry 2012; (133) 953-959.

13. Wichapon J, Thongthai C, Assavanig A, Lertsiri S. Volatile aroma components of Thai fish sauce in relation to product categorization. Flavour and Fragrance Journal 2012; (27) 149-156.

14. Sutthirak P, Assavanig A, Dharmsthiti S, LertsiriS. Changes in the stability and kinetic parameters up on glycation of thermostable alpha-amylase from Bacillus subtilis. Journal of Food Biochemistry 2010; 1157-1171.

15. Tananuwong K, LertsiriS. Changes in volatile aroma compounds of organic fragrance rice during storage under different conditions. Journal of the Science of Food and Agriculture2010; 90: 1590-1596.

16. Na Jom K, Jamnong P, Lertsiri S. Investigation of acrylamide in curries made from coconut milk. Food and Chemical Toxicology 2008; 46: 119-124.

17. Chuenchomrat P, Assavanig A, Lertsiri S. Volatile flavour compounds analysis of solid-state fermented Thai rice wine (Ou).  Science Asia 2008; (34) 199-206.

18. Gildberg A, Lertsiri S, Wichaphon J, Assavanig A, Sørensen NK, Thongthai C. Chemical and Organoleptic Comparison of Fish Sauce Made from Cold Water Species and Typical Thai Fish Sauce. Journal of Aquatic Food Product Technology 2007; (16) 31-42.

19. Sutthiruk P, Dharmsthiti S, Lertsiri S. Effect of glycation on stability and kinetic parameters of thermostableglucoamylase from Aspergillusniger. Process Biochemistry 2005; 40: 2821-6. 

20. Nilsang S, Lertsiri S, Suphantharika M, Assavanig A. Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering 2005; 70: 571-8.

21. Noonpakdee W, Sitthimonchai S, Panyim S, Lertsiri S. Expression of the catalase gene katA in starter culture Lactobacillus plantarum TISTR850 tolerates oxidative stress and reduces lipid oxidation in fermented meat product. International Journal of Food Microbiology 2004; 95: 127-35.

22. Mongkolthanaruk W, Probnarong W, Lertsiri S, Dharmsthiti S. Growth and lipase production of a psychrotrophicAcinetobactercalcoaceticus in MSG-containing medium. Journal of Genetics and Applied Microbiology 2004; 50: 29-33.

23. Charoenlap N, Dharmsthiti S, Sirisansaneeyakul S, Lertsiri S. Optimization of cyclodextrin production from sago starch. BioresTechnol 2004; 92: 49-54.

24. Wanakhachornkrai P, Lertsiri S. Comparison of determination method for volatile compounds in Thai soy sauce. Food Chem 2003;.80:.619-29.

25. Lertsiri S, Phontree K, Thepsingha W, Bhumiratana A. Evidence of enzymatic browning during fermentation of Thai soybean paste. Food Chemistry 2003; 80: 171-6.

26. Lertsiri S, Oak JH, Nakagawa K, Miyazawa T. The occurrence of a novel hydrophilic hydroperoxide, 3-hydroxy-5-hydroperoxy-2-methyl-5,6-dihydropyran-4-one, as a reactive glycation product in human plasma. BiochimicaetBiophysicaActa 2002; 1573; 48-54.

27. LertsiriS, Kittivanichanon N. Antioxidant activity and fatty acid constituent in Durian Seed. Journal of National Research Council Thailand2001; 33: 1-9

28. Lertsiri S, Maungma R, Assavanig A, and A Bhumiratana. Roles of the Maillard reaction in browning during moromi process of Thai soy sauce. Journal of Food Processing and Preservation 2001; 25: 149-62.

29. Sirisansaneeyakul S, Lertsiri S, Tonsagunrathanachai P, and Luangpituksa P. Enzymatic production of fructose-oligosaccharides from sucrose. The Kasetsart Journal 2000; 34: 262-9.

30. Lertsiri S, Shiraishi M, Miyazawa T. Identification of deoxy-D-fructosylphosphatidylethanolamine as a non-enzymicglycation product of phosphatidylethanolamine and its formation in human red blood plasma and red blood cells. Bioscience Biotechnology Biochemistry 1998; 62: 893-901.

31. Cadenas S, S Lertsiri, Otsuka M, Barja G, and Miyazawa T. Phospholipid hydroperoxides and lipid peroxidation in liver and plasma of ODS rats supplemented with alpha-tocopherol and ascorbic acid. Free Radical Research1996; 26: 485-93.

32. Lertsiri S, Fujimoto K, Miyazawa T. Pyronehydroperoxide formation during the Maillard reaction and its application in biological systems. BiochimicaBiophysicaActa1995; 1245: 278-84.

33. Miyazawa T, Lertsiri S, Fujimoto K, Oka M. Luminolchemiluminescent determination of hydrogen peroxide at picomole levels using high-performance liquid chromatography with a cation-exchange resin gel column. Journal of Chromatography 1994; 667: 99-104.

Book chapters and International proceedings

1. Lertsiri S, Wanakhachornkrai P, Assavanig A, Chaiseri S, and Suwonsichon T: Volatile Flavor Compounds and Flavor Profiles of Thai Soy Sauce. In: Cadwallader K and Chang S, editors. Chemistry, Texture, and Flavor of Soy. ACS Symposium Series; American Chemical Society; 2010. Chapter 23, p. 375-87

2. LertsiriS and Dumri K: Protein cleavage due to pro-oxidative activity in some spices. In: Palaniswamy UR, Craker LE and Gardner ZE, editors. Proceedings of the 3rd World congress on medicinal and aromatic plants, vol. 6: Traditional medicine and nutraceuticals; 2003 Feb 3-7; Chiang Mai, Thailand. Brugge: International Society for Horticulture Science; 2005. p. 87-91.

3. Dumri K and Lertsiri S: Pro-oxidative activity in some Thai spices. In: Palaniswamy UR, Craker LE and Gardner ZE, editors. Proceedings of the 3rd World congress on medicinal and aromatic plants, vol. 6: Traditional medicine and nutraceuticals; 2003 Feb 3-7; Chiang Mai, Thailand. Brugge: International Society for Horticulture Science; 2005. p. 25-9

4. Sirisansaneeyakul S, Hipolito CN, Kobayashi G, Sonomoto K, Lertsiri S, Luangpituksa P, Varavinit S, Ishizaki A: Kinetic Modeling of Lactic Acid Fermentation from Sago Starch Using LactococcuslactisIO-1. In: The Annual Reports of ICBiotech (Osaka, Japan) vol.21; 1998. p. 504-24.

5. Sirisansaneeyakul S, Crabbe ERA, Kobayashi G, Sonomoto K, Lertsiri S, Luangpituksa P, Varavinit S, Ishizaki A: Kinetic Modeling and Analysis of Acetone-Butanol-Ethanol Fermentation Using Clostridium saccharoperbutylacetoniumN1-4. In: The Annual Reports of ICBiotech (Osaka, Japan) vol.21; 1998. P. 525-48.



Last updated : 26/6/2017

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