Asia-Pacific Journal of Science and Technology最新文献

{"title":"Preparation of vinegar from coconut water using baker’s yeast and acetobacter aceti TISTR 102 starter powder","authors":"Thao Ngan Trinh Ngoc, P. Masniyom, J. Maneesri","doi":"10.14456/kkurj.2016.42","DOIUrl":"https://doi.org/10.14456/kkurj.2016.42","url":null,"abstract":"In order to produce vinegar, coconut water was fermented through two stages: alcoholic fermentation with baker’s yeast and followed by acetous fermentation with A. aceti TISTR 102 starter powder. The baker’s yeast and the sugar concentration significantly effected on the alcoholic fermentation ( p ≤0.05). Baker’s yeast at 0.4% (w/v) was added to 1,500 mL of coconut water at 12% (w/v) sugar content that adequately produced approximately 6% (v/v) ethanol concentration within 1 day . The ethanol was used as the substrate for acetification with A. aceti TISTR 102 starter powder. The addition of A. aceti TISTR 102 starter powder at 0.5% (w/v) completely produced 6.27±0.02% acetic acid within 18 days, thus attaining 89% fermentation efficiency . In the sensory evaluation test, the coconut water vinegar was rated with acceptable scores for all of the sensorial attributes (appearance, odor, sourness and overall acceptance). Vinegar from coconut water is one considered and application in household scale.","PeriodicalId":8597,"journal":{"name":"Asia-Pacific Journal of Science and Technology","volume":"21 1","pages":"385-396"},"PeriodicalIF":0.0,"publicationDate":"2016-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66676927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improved lactic acid productivity by simultaneous recovery during fermentation using resin exchanger","authors":"Tanapawarin Rampai, S. Thitiprasert, Wasinee Boonkong, K. Kodama, Vasana Tolieng, N. Thongchul","doi":"10.14456/KKURJ.2016.11","DOIUrl":"https://doi.org/10.14456/KKURJ.2016.11","url":null,"abstract":"Lactic acid is a versatile organic acid that can be used in various applications. One of the promising applications of lactic acid is in bioplastic industry. Lactic acid is used as  the monomer building block in polylactic acid synthesis. Unlike the existing applications in food and pharmaceutical industries in which lactic acid is used as the additive, it becomes the major raw material in polylactic acid production. This, therefore, raises the demand of  lactic acid and eventually increases the market price. In order to expedite the bioplastic industry, cost competitiveness to the existing plastic is a big concern. The cost effectiveness and process robustness are the key success factors in bioplastic industry. Currently, lactic  acid is produced via bacterial fermentation using the lime-based process. After fermentation, lactic acid was recovered from the fermentation broth by various techniques including solvent extraction, reactive distillation, ion exchanger, and electrodialysis. To achieve low  production cost, not only high fermentation rate is necessary, effective recovery process is also required. In this study, we attempted simultaneous recovery of lactic acid coupled with fermentation to drive the productivity and long-term operation in continuous culture. Anion exchange resin, Amberlite IRA-400, was selected for recovering lactic acid from the bacterial culture. The preliminary results in batch adsorption showed that among other resins studied, Amberlite IRA-400 provided the best separation efficiency. Further study on fixed bed adsorption and simultaneous fermentation and lactic acid recovery using this resin were conducted and the results will be discussed in this presentation.","PeriodicalId":8597,"journal":{"name":"Asia-Pacific Journal of Science and Technology","volume":"21 1","pages":"193-199"},"PeriodicalIF":0.0,"publicationDate":"2016-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66675704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydrogen production by immobilized cells of unicellular halotolerant cyanobacterium aphanothece halophytica in alginate beads","authors":"Sunisa Pansook, A. Incharoensakdi, S. Phunpruch","doi":"10.14456/KKURJ.2016.34","DOIUrl":"https://doi.org/10.14456/KKURJ.2016.34","url":null,"abstract":"Hydrogen is an interesting alternative energy carrier that can be produced by various kinds of cyanobacteria. The unicellular halotolerant cyanobacterium Aphanothece  halophytica is one of the potential cyanobacterial candidates for H 2 production. Its dark fermentative H 2 production is catalyzed by bidirectional hydrogenase activity through the catabolism of storage glycogen. This work aimed to study H 2  production by A. halophytica cells immobilized in alginate beads. The result showed that under nitrogen deprivation H 2 production by the immobilized cells of A. halophytica in alginate cells was  obviously higher than that of free cells. The highest H 2 production was found in immobilized cells prepared from 4.5 % (w/v) sodium alginate in 100 mM calcium chloride.  Finally, H 2 production yield of 50 immobilized cell beads per 20 mL glass vial was higher than of 100 and 150 immobilized cell beads.","PeriodicalId":8597,"journal":{"name":"Asia-Pacific Journal of Science and Technology","volume":"21 1","pages":"248-255"},"PeriodicalIF":0.0,"publicationDate":"2016-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66676652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of coffee pulp extract-incorporated chitosan film and its antimicrobial and antioxidant activities","authors":"C. Jaisan, N. Punbusayakul","doi":"10.14456/KKURJ.2016.17","DOIUrl":"https://doi.org/10.14456/KKURJ.2016.17","url":null,"abstract":"The aim of this work was to preliminary develop a coffee pulp extract- incorporated chitosan film. Coffee pulp (CP) was obtained from Doi Chaang Original Co. Ltd, Chiang  Rai, Thailand. The CP was extracted with distilled water at the CP-to-distilled water ratio of 1:2, and then the mixture was filtered, centrifuged and dried by freeze drying to obtain the dried coffee pulp extract powder (CPE). Chitosan (CH) film incorporated with various concentrations of CPE (0-1.0 % w/v) was prepared by casting method and dried at different temperatures (ambient, 30 and 40 o C). The antimicrobial activity of the films against some potent foodborne microorganisms ( Bacillus cereus KCCM 40133, B. subtilis KCCM 11316, Escherichia coli KCCM 21052 and Pseudomonas fluorescence KCCM 11362) was evaluated by disc diffusion method. The antioxidant activity (DPPH assay)  and physical properties (water vapor permeability (WVP), solubility and color ( L *, a * and b *) of the film were determined. There was no inhibitory effect observed when the CH film without CPE was tested by disc diffusion method. The antimicrobial and antioxidant activities of the CPE-CH films significantly increased with the increasing CPE  concentration (p≤0.05). The WVP and solubility of the CH film without the CPE was higher than those of the CPE-CH film. With the increasing CPE concentration in the CH  matrix, the WVP and solubility of the CPE-CH film significantly decreased (p≤0.05). These results indicate that the CPE-CH film could be applied as an antimicrobial and antioxidant food packaging.","PeriodicalId":8597,"journal":{"name":"Asia-Pacific Journal of Science and Technology","volume":"21 1","pages":"140-149"},"PeriodicalIF":0.0,"publicationDate":"2016-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66676190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proximate analysis and antimicrobial activity of cultivated macrolepiota dolichaula strain MFLUCC-13-0579","authors":"E. Rizal","doi":"10.14456/KKURJ.2016.30","DOIUrl":"https://doi.org/10.14456/KKURJ.2016.30","url":null,"abstract":"Macrolepiota dolichaula, an edible white spored gilled mushroom, is widely distributed in tropical and temperate countries. In this study, nutritional quality of M.dolichaula strain MFLUCC-13-0579 cultivated in compost was investigated. Proximate analysis of dry weight of M. dolichaula showed a composition of 25.53% protein, 44.37% carbohydrate, 14.17% fiber, 1.17 % lipid and 5.19% ash with energy of 299.06 kJ/g mushroom. In addition, the antimicrobial activities from fresh mushroom, dry mushroom and mycelial extracts showed significant activities against Micrococcus luteus and Staphylococcus aureus. Based on this study, it can be concluded that M. dolichaula is a good source of nutrients and posses some antimicrobial activities.","PeriodicalId":8597,"journal":{"name":"Asia-Pacific Journal of Science and Technology","volume":"21 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2016-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66676442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of kefiran from molasses and spent yeast cells by lactobacillus kefiranofaciens JCM 6985","authors":"Suwannee Suksawang, B. Cheirsilp, Jarucha Yeesang","doi":"10.14456/KKURJ.2016.26","DOIUrl":"https://doi.org/10.14456/KKURJ.2016.26","url":null,"abstract":"Kefiran is an exopolysaccharides produced by Lactobacillus kefiranofaciens isolated from kefir grains. Kefir grains is a starter of traditional fermented milk that originated in the Caucasian Mountains in Russia. Kefiran contains glucose and galactose at a ratio 1:1. It is widely used as thickeners, stabilizers, emulsifiers and gelling agents. It also has antimicrobial and antitumor activity. The main aim of this work was to produce kefiran from low-cost carbon and nitrogen sources. Firstly, the effect of various sugars including glucose, sucrose, lactose, galactose and lactose on kefiran production were investigated. It was found that lactose gave the highest kefiran production of 283.33±15.3 mg/L followed by glucose (210±20 mg/L) and sucrose (180±5.8 mg/L). When molasses was used as a carbon source, the optimal molasses concentration was 80 g/L which gave kefiran production of 235±5.7 mg/L. The kefiran production using various low-cost nitrogen sources were investigated. Among nitrogen sources tested, spent yeast cells gave the highest kefiran production of 580±10 mg/L. Moreover, when spent yeast cells was hydrolyzed and used as nitrogen source the kefiran production was increased up to 1,286±18 mg/L. These results show that molasses and spent yeast cells can be used as low-cost nutrients for kefiran production. Kefiran is an exopolysaccharides produced by Lactobacillus kefiranofaciens isolated from kefir grains. Kefir grains is a starter of traditional fermented milk that originated in the Caucasian Mountains in Russia. Kefiran contains glucose and galactose at a ratio 1:1. It is widely used as thickeners, stabilizers, emulsifiers and gelling agents. It also has antimicrobial and antitumor activity. The main aim of this work was to produce kefiran from low-cost carbon and nitrogen sources. Firstly, the effect of various sugars including glucose, sucrose, lactose, galactose and lactose on kefiran production were investigated. It was found that lactose gave the highest kefiran production of 283.33±15.3 mg/L followed by glucose (210±20 mg/L) and sucrose (180±5.8 mg/L). When molasses was used as a carbon source, the optimal molasses concentration was 80 g/L which gave kefiran production of 235±5.7 mg/L. The kefiran production using various low-cost nitrogen sources were investigated. Among nitrogen sources tested, spent yeast cells gave the highest kefiran production of 580±10 mg/L. Moreover, when spent yeast cells was hydrolyzed and used as nitrogen source the kefiran production was increased up to 1,286±18 mg/L. These results show that molasses and spent yeast cells can be used as low-cost nutrients for kefiran production. Normal 0 false false false EN-US X-NONE TH /* Style Definitions */ \u0000 table.MsoNormalTable \u0000 {mso-style-name:ตารางปกต; \u0000 mso-tstyle-rowband-size:0; \u0000 mso-tstyle-colband-size:0; \u0000 mso-style-noshow:yes; \u0000 mso-style-priority:99; \u0000 mso-style-parent:\"\"; \u0000 mso-padding-alt:0cm 5.4pt 0cm 5.4pt; \u0000 mso-para-margin-top:0cm; \u0000 mso-para-mar","PeriodicalId":8597,"journal":{"name":"Asia-Pacific Journal of Science and Technology","volume":"21 1","pages":"59-67"},"PeriodicalIF":0.0,"publicationDate":"2016-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66676459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of pretreated corn cobs for cellulase production by pycnoporus coccineus","authors":"Methus Chuwech, N. Rakariyatham, N. Chandet, J. Tinoi","doi":"10.14456/KKURJ.2016.51","DOIUrl":"https://doi.org/10.14456/KKURJ.2016.51","url":null,"abstract":"This research study was conducted with the greater aim of understanding the potentially efficient fungal cellulase production from low cost lignocellulosic substrate.  This study has attempted to use pretreated corn cobs as a substrate for cellulase production via solid-state fermentation (SSF) by white rot fungus, Pycnoporus coccineus . The effects of moisture content, incubation temperature, initial pH value and the nitrogen source on  cellulase biosynthesis were observed for optimal production in flask fermentors. The optimal filter paper activity (FPase; 10.303±0.353 U/gds), carboxymethyl cellulase (CMCase; 14.812±0.360 U/gds) and cellobiase (1.118±0.054 U/gds), were obtained after 9 days of fermentation with an initial moisture content of 70%, initial pH value of 6.0, incubation temperature of 30 o C. Additionally, yeast extract has been determined to be a good nitrogen source. These results suggest that the crude cellulase production under SSF using pretreated corn cobs as a substrate could be an alternative choice for commercial enzyme preparations.","PeriodicalId":8597,"journal":{"name":"Asia-Pacific Journal of Science and Technology","volume":"21 1","pages":"310-318"},"PeriodicalIF":0.0,"publicationDate":"2016-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66676594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of rhizobacteria on seed germination of water spinach (Ipomoea aquatica)","authors":"Thi-Huynh-Nga Nguyen, N. Riddech","doi":"10.14456/KKURJ.2016.53","DOIUrl":"https://doi.org/10.14456/KKURJ.2016.53","url":null,"abstract":"Rhizobacteria are considered as the most useful microorganism based on their properties in nitrogen fixing, phosphate and potassium solubilizing, IAA and other plant  hormones which improve the germination of seed. However, seed germination varied depending on stimulator such as bacterial strains, bacterial growing media. This  investigation focused on testing the germination of Ipomoea aquatica vegetable by using three rhizobacteria isolates including H1-702, C1-112, P1-5071 and their growing media. Percentage of seed germination, shoot length, root length and number of root hairs of  I. aquatica were lowest found in nutrient media treatments without bacteria (50%, 1.67 cm, 1.47 cm, and 1.47, respectively) while the highest numbers were obtained from the treatment of soaked seed with bacterial suspension which gave rise 90%, 4.88 cm, 3.01 cm and 19.26, respectively. Among all treatments, percentage of seed germination was highest (83%) in the single inoculums treatments C1-112 and H1-702. In day 5, the highest root length (2.4 cm) and root hair number (22.05) was showed in H1-702 treatment while C1-112 treatment revealed the highest shoot length (4.52 cm). The combination of  two bacterial isolates did not stimulate the germination of I. aquatica , especially, P-H treatment which got the lowest number in all observation data.","PeriodicalId":8597,"journal":{"name":"Asia-Pacific Journal of Science and Technology","volume":"21 1","pages":"280-290"},"PeriodicalIF":0.0,"publicationDate":"2016-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66676620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of yeast varieties on jamun wine quality","authors":"Hour Phann, T. Kong, Vichet Chep, R. Chrun","doi":"10.14456/KKURJ.2016.12","DOIUrl":"https://doi.org/10.14456/KKURJ.2016.12","url":null,"abstract":"The primary objective of this study was to select the best yeast variety for the production of Jamun wine through chemical properties analysis, sensory evaluation and  comparison with the commercial products and thevstandards of the Industrial Laboratory Center of Cambodia (ILCC). Three selective varieties of yeast including Saccharomyces cerevisiae, Saccharomyces ellipsoideus, and Saccharomyces spp. from supperfoods were used in the production of Jamun wine. The study showed that Saccharomyces cerevisae produced the highest alcohol content and was top scored for all sensory evaluation parameters. The relative preference of the wines based on the three varieties of yeast was 57% for wine produced by Saccharomyces cerevisiae, 23% for Saccharomyces spp. from supper foods, and 20% for Saccharomyces ellipsoideus . The comparison of the wine  products with commercial wines showed that alcohol, methanol, ester, and tannin contents were significantly different (P<0.05). Nevertheless, there were no significant differences between total soluble solids, acetic and tartaric acid content. The comparison with the ILCC standards showed that the Jamun wines produced from these yeast varieties are safe for consumption, especially the product produced from the yeast Saccharomyces cerevisae.  Therefore, the yeast Saccharomyces cerevisae is regarded as the most appropriate for the production of Jamun fermented wine, which it can be used at household level as well as by small and medium enterprises (SMEs).","PeriodicalId":8597,"journal":{"name":"Asia-Pacific Journal of Science and Technology","volume":"50 1","pages":"185-192"},"PeriodicalIF":0.0,"publicationDate":"2016-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66675726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of biogenic amine concentrations in fermented fish with and without maize seedling extract","authors":"J. Kongkiattikajorn","doi":"10.14456/KKURJ.2016.50","DOIUrl":"https://doi.org/10.14456/KKURJ.2016.50","url":null,"abstract":"Biogenic amines (BAs) are low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The formation of biogenic amines in food by the  microbial decarboxylation of amino acids can result suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension.  Amine oxidase activity has become a particular interest to reduce biogenic amines concentration in food products such as Somfug or fermented fish. The aim of this study was to reduce biogenic amines accumulation during Somfug fermentation by maize seedling extract. Amine oxidase activity was measured by coupled reaction with peroxidase  and guaiacol with putrescine as substrate at pH 7.5, 30 °C for 30 min. The amine oxidase activity of maize seedling extract was 27.54 U/ g fresh weight. The maize seedling extract of 10-24 ml was added in 100 g Somfug before fermentation. Amine oxidase activity of Somfug with maize seedling extract before fermentation was 5.50 U/ g Somfug. After 7 days of fermentation, total biogenic amines concentration was 83.04 % less in samples added with maize seedling extract, as compared to control samples. These results indicated that maize seedling extract with amines oxidase activity in Somfug fermentation was effective in reducing biogenic amines accumulation.","PeriodicalId":8597,"journal":{"name":"Asia-Pacific Journal of Science and Technology","volume":"21 1","pages":"319-328"},"PeriodicalIF":0.0,"publicationDate":"2016-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66677084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}