Banner-Molecular Microbiology
Molecular Microbiology Group (MM), Biological Reference Laboratory Center (BRLC)
Fig 1. Identification of Potential Probiotic Microbial Strains from Fermented Beverages.
The ongoing research project titled for the Development of Food and Medical Products” is based on molecular biology knowledge. This research was initiated in response to challenges and demands presented by community enterprises and local entrepreneurs, who face difficulties in registering products with the Thai FDA (Food and Drug Administration) under the Positive List system.
Fig 2. Semi-Instant Crispy Rice Cracker Product.
Crispy Rice Cracker Product Developed from Research on the Binding Properties of Ground Broken Rice Combined with Hydrocolloids for Texture Improvement.
Fig 3. The research team from the DSS consults with relevant officials.
✨ 1. Significant Products:
Fermentation bins and effective microbial inoculants capable of rapidly degrading wet waste—such as food scraps, meat, vegetables, and fruits—are highly beneficial in reducing foul odors, minimizing waste disposal space, and shortening decomposition time.
Development of a Household Waste Degradation System: A Case Study of Wastewater Treatment Systems in Long-Range Patrol Vessels
Fig. Tools and Equipment Used in the Household Waste Degradation System.
🏢 2. Responsibilities of Group:
🎯 3. Scope of Research Field:
The Molecular Microbiology Research Group focuses on the development and application of high-precision microbiological and molecular biological techniques for diagnostics, research, and the development of practical and applicable products. The group integrates in-depth knowledge in microbiology and molecular biology to drive innovation and problem-solving.
The core mission of the group is to address real-world challenges and enhance the quality of life for the public, while also contributing to the advancement of national industries in various sectors, including food, agriculture, medicine, and the environment.
Our research is guided by the principle of “knowledge integration and collaborative engagement” involving all relevant sectors—government agencies, private enterprises, academic institutions, local communities, and civil society—to ensure that scientific outcomes are meaningfully applied at both local and national levels.
🧪 4. Related Testing/Calibration:
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🥼 5. Testing Services:
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🔬 6. Key Scientific Instruments/Techniques:
Laminar Air Flow Cabinet is an equipment used to create a sterile environment free from microorganisms in order to prevent sample contamination. It operates by allowing air to pass through a HEPA (High Efficiency Particulate Air) filter and maintaining a steady, unidirectional airflow (Laminar Flow) of the filtered air.
Cold Room is a temperature-controlled room designed to store items that require consistently low temperatures (4°C), particularly products or materials that are perishable or temperature-sensitive, such as food, medicine, vaccines, biological samples, or certain chemicals used in research.
🏆 7. Outstanding Achievements/Awards and Honors:
1. Key Achievement/Outcome : Participation as a partner in the mutual recognition arrangement of the laboratory assessment and accreditation system through peer evaluation under the National Research Council of Thailand (NRCT).
2. Key Achievement: Prototype Safety Laboratory under the Assessment and Accreditation System through Peer Evaluation by the National Research Council of Thailand (NRCT).
📄 8. Reference publications/Journal:
Microbiology quality of dietary supplement products randomly collected from department stores in Bangkok and online shops, Bulletin of Applied Sciences, Year 12 (2), 2023 https://ph03.tci-thaijo.org/index.php/BAS/article/view/608/820
Changes in physico-chemical properties of salted egg during sous-vide processing, Bulletin of Applied Sciences, Year 13 (2), 2024 https://ph03.tci-thaijo.org/index.php/BAS/article/view/1273/2555]
Changes in physico-chemical properties of salted egg during sous-vide processing, Bulletin of Applied Sciences, Year 13/2, 2024
Physicochemical properties and capsicinoids content of Thai chili cultivars used in southern sour curry paste (Kaeng Som), Bulletin of Applied Sciences, Year 11 (11), 2022 https://ph03.tci-thaijo.org/index.php/BAS/article/view/140/81]
☎️ 9. Contact Persons:
Mr. Theera Pantipamporn
Position : Head of Molecular Microbiology Group (Scientist, Senior Professional Level)
Email : theera@dss.go.th
Telephone : 0 2201 7197
Ms. Nopamart Sapoo
Position : Scientist, Senior Professional Level
Email : nopamart@dss.go.th
Telephone : 0 2201 7198
Ms. Khanittha Inprasit
Position : Scientist, Senior Professional Level
Email : khanittha@dss.go.th
Telephone : 0 2201 7354
