 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Influence of Lactobacillus casei in Production of High Vitamin B12-Tempeh) ผู้เขียน: Warawut Krusong,  ดร.บุษบา ยงสมิทธ์, ศาสตราจารย์ , Priscilla C. Sanchez สื่อสิ่งพิมพ์:pdf AbstractThe use of Lactobacillus casei during soaking of soybeans at 30oC for 15 hr did not influence the vitamin B12 content of the resulting tempeh produced not only by Rhizopus oligosporus but also by the Rhizopus and Propionibacterium shermanii 1250. Moreover, the vitamin B12 in tempeh produced by mixed cultures of Lactobacillus and Propionibacterium (147.4 ng/100g) was significantly lower than that of tempeh produced by the Propionibacterium alone (185.3 ng/100g). It was found that the Propionibacterium was inhibited at low pH due to the acid produced by the Lactobacillus and it could not compete for the common substrate. Consequently, inoculation of Lactobacillus was resulted in decreasing of vitamin B12 normally produced by the Propionibacterium. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Semi-Continuous Production Process of Corn Vinegar in Stirred Tank Reactor Using Fixation of Acetobacter aceti WK on Surface of Loofa Sponge) ผู้เขียน:Warawut Krusong, Panit Petch-nom, Prapas Pinviset สื่อสิ่งพิมพ์:pdf AbstractPrevious study by the authors showed that an alternative process to an airlift fermenter in the green vinegar production process could use a loofa sponge (a natural agricultural fibrous material) as the supporting material for Acetobacter aceti WK. Subsequently, aim of this study was production of green vinegar in a stirred tank reactor (STR). The filtered corn wine was supplied to the STR using fixation of A. aceti WK cells on the surface of a loofa sponge cut to a thickness of 2.5 cm. The loofa sponge was left in the STR until 60% of fermenting volume had been used. The charging rate of fresh, filtered corn wine for a semi-continuous production process was investigated. The highest acidification rate (ETA) was achieved at a charging rate of 30%. After 14 d of the adaptation period, the average acidity of 4.1?0.1% was produced during six cycles of fermentation at 30?C and 1vvm aeration supply within 40 d, while the ETA was in the range 0.0028%/h to 0.0067%/h. Scanning electron microscopy (SEM) showed that the surface of the loofa sponge acted as a good fibrous structure for cell fixation of A. aceti WK in the STR. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Improvement of High Vitamin B12 Thua nao by Mixed Cultures
of Soybean Oligosaccharide and the Use
of Bacteria and Yeasts) ผู้เขียน:จันทร์เพ็ญ ตั้งจิตรเจริญกุล, ดร.วิเชียร กิจปรีชาวนิช, รองศาสตราจารย์ , ดร.สุรางค์ สุธิราวุธ, ผู้ช่วยศาสตราจารย์, Pratumporn Chim-anage, Wanna Praprilong, Warawut Krusong, ดร.บุษบา ยงสมิทธ์, ศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe traditional production of “Thua nao” involves predominantly Bacillus spp. fermentation on
soybean substrates. It is a high protein fermented food with ammonia smell but without vitamin B12
content. Based on soybean fermented sources and oligosaccharide (raffinose) utilizing capability, three
potent microbial isolates with different characteristics to improve Thua-nao fermentation have been
selected. They are a high proteolytic Bacillus amyloliquefaciens, a high vitamin B12 producing Klebsiella
sp.KB2 and a pleasant aroma contributing yeast, Candida sp. KB1. Cocultures fermentation of Bacillus
sp. B4 and Klebsiella sp. KB2 could improve the quality of Thua-nao by enhancing more soluble protein
and vitamin B12 contents in the fermented soybean up to 91.43 mg/100gdw as nine times higher than
control fermentation inoculated with Klebsiella sp. KB2 alone. Furthermore, the local Thua-nao isolate,
Candida sp. KB1 could significantly decrease the strong ammonia smell without interference on the
vitamin B12 content of the product. |