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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Biotreatment of High Fat and Oil Wastewater by Lipase Producing Microorganisms) ผู้เขียน: นางอรพิน ภูมิภมร, รองศาสตราจารย์ ,  อัจฉรา คอประเสริฐศักดิ์, Suptawee Funthong สื่อสิ่งพิมพ์:pdf AbstractStudies on biotreatments of high fat and oil wastewater by selected lipase producing bacteria were carried out in two experiments with two groups of bacteria, single culture and mixed culture. In the first experiment, wastewater of bakery industry was treated with 4 bacteria isolates. Results showed that grease in the form of fat and oil and COD decreased remarkably with treatments. With single culture, the removal of fat and oil and COD were 73%-88% and 81%-99% during 7 days treatment. Isolates KUL8 and KUL39 showed better activities. However, better treatments were found in experiment treated with single culture than using mixed culture. In the second experiment, wastewater of palm oil and bakery industries were treated with 6 isolates within 48 hours. All 6 isolates showed better degradation in palm oil wastes than bakery wastes. However, KUL8 and KUL39 still showed better degradation activities. Both isolates can removed fat and oil by 87.7% and 80.6% in palm oil wastewater and 70% and 64% in bakery wastes respectively. The decreasing of COD was found to be 90%-96%. When mixed culture of KUL8, KUL39 and KLB1 were applied for both kinds of wastewater. It was found that better results were observed in palm oil treated with single culture KUL8, KUL39, and KUB1 while mixed culture KUL8 mixed with KLB1 was suitable for use in bakery waste. The three isolates were identified as Acinetobacter sp. (KUL8), Bacillus sp. (KUL39), and Pseudomonas sp. (KLB1). They were all mesophilic strains. Besides, it was found that all three strains also produced amylase and protease which stimulate better waste treatments. |
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หัวเรื่อง:การหมักโกโก้ IV: การประเมินคุณภาพทางเคมีและประสาทสัมผัสของโกโก้หมักด้วยกล้าเชื้อผสม ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Jantana Jinda, บุญให้ แหลมเพชร, Piyanut Naka สื่อสิ่งพิมพ์:pdf Abstract The quality of mix-culture fermented cocoa beans ere evaluated by sensory taste which related to some chemical substances. The fermented cocoa beans were received from 4 farm-trials in 4 days fermentation batches with full fermented beans of 79-87%, thus indicated in FAO grade 1 standard. Sensory taste of mix-culture fermented cocoa beans, evaluated by 20 trained panelists, indicated more preferable than the natural fermented one with preference score 6.0 – 7.5. The bitter astringent and acidity were reduced which related to the reduction of threobromine and glucose contents. The amount of threobromine and glucose were found to be 13.23-16.76 and 1.05-1.87 mg/g, respectively. The pH was 5.18-5.34 which was the pH range of accepted cocoa group. The organic acids that concerted to cocoa-flavor were acetic, lactic, citric and oxalic were found in the range of 0.60-2.89, 1.51-3.77, 2.83-3.34 and 0.49-0.56 mg/g respectively. According to proximate analysis, the protein and fat ( cocoa butter ) were in amount of 9.96-11.96% and 53.41-58.00% respectively with 61.65-67.75% saturated and 32.25-38.35% unsaturated fatty acid. As the results of experiment showed that the preference of mix-culture fermented cocoa beans were also related to some chemical substances in fermented cocoa which indicated to good quality cocoa beans. Thus, the improvement of cocoa fermentation with mix-culture can reduce fermentation time and also show better quality than the natural fermented one by without any changes in cocoa butter quality which was another good economic products. |
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หัวเรื่อง:การหมักโกโก้ III: การปรับปรุงการหมักโกโก้โดยเสริมการหมักด้วยกล้าเชื้อผสมในระดับห้องปฏิบัติการและเกษตรกร ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Jantana Jinda, บุญให้ แหลมเพชร, Piyanut Naka สื่อสิ่งพิมพ์:pdf AbstractIn studied improvement of cocoa fermentation by inoculated with selected culture in laboratoryscale the microorganisms used were 3 strains of alcohol-producing yeasts, pectinase-producing yeasts and bacteria, and 6 strains of acetic acid bacteria. After cocoa fermentation in 5 kg batches of each strains, the strains which showed better results in fully fermented (4/4F) cocoa by cut-test method were Saccharomyces cerevisiae (KU-Y77), Saccharomyces chevalieri (KU-Y150) and Acetobacter aceti (KU-A72). The optimum ratio of these strains in 20 kg cocoa batches were 1.5:1.0:1.0 (% weight) which given fully fermented cocoa in 81.7-83.5% where as 43.7-61.0% were found in natural fermentation batches. Four farm-trials cocoa fermentation experiment with inoculated mix-culture were carried on 4 and 6 days. The results showed fully fermented cocoa in 79-84% which was indicated as cocoa FAO grade 1 standard. In the same time, the cocoa fermentation period was able to reduce from 6 days to 4 days. Anyhow, the utilization of inoculum in small scale (20-40 kg) showed promising. However, the quality of mix-culture fermented cocoa should be further investigated by sensory evaluation method. |
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หัวเรื่อง:การหมักโกโก้ I : การจำแนกและศึกษาเมตาบอไลต์ของจุลินทรีย์จากการหมักโก้โก้ธรรมชาติ ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, antana Jinda สื่อสิ่งพิมพ์:pdf Abstract840 isolated microorganisms during cocoa fermentation were studied. Sixhundred and thirty isolated bacteria were found in 4 families as Lactobacillaceae, Micro-coccaceae, Bacillaceae, Aectobactereae and in 5 genera of Lactobacillus sp., Micrococcus sp.Bacillus sp., Acetobacter sp. and Gluconobacter sp. Other 210 isolated yeasts were in family of Sporobolomycetaceae, Saccharomycetaceae and in genus of Candida sp., Kluyveromyces sp., and Saccharomyces sp. Two hundred and ten isolates each of yeast, bacteria and acetic acid bacteria were investigated for their efficiencies in alcohol (yeast), enzyme pectinase (yeast and bacteria) and acetic acid (acitic acid bacteria) formation. Yeasts produced ethyl alcohol in the amount of 0-10 mg/100 ml. Pectinase-producing yeasts and bacteria produced enzyme pectinase showed pectin degradation clear zone 0-9 mm. and 0-6 mm., respectively. Acetic acid bacteria produced acetic 0-0.4 gm/100 ml. According to the results of metabolites produced, eleven isolated microorganisms were chosen for further cocoa fermentation studied. The selected alcohol-producing yeasts were identified as Saccharomyces cerevisiae (KU-Y77), Candida utilis (KU-Y79), Candida krusei (KU-Y125); pectinase-producing yeasts and bacteria were Saccharomyces chevalier (KU-Y150) and Bacillus sp. (KU-B190), respectively; acetic bacteria were Acetobacter ranceus (KU-A40), Gluconobacter oxydans (KU-A45), Acetobacter acetic (KU-A72; KU-A187), Acetobacter pasteuriences (KU-A101) and Acetobacter persoxydans (KU-A132) |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of Glucoamylases by A Rotting Cassava Tuber Fungus on Solid Culture) ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractAspergillus niger H-9 is a fungal strain isolated from rotting cassava tuber in Thailand. In the present study, the strain was found to produce better glucoamylase on solid culture for 3-4 days. (ricebran and soybean meal in the ratio of 9:1). The moisture content for cultivation was found to be 3:1 of solid-liquid ratio. The suitable initial pH and temperature were 5-6 and 30 C. The highest enzyme yield was found to be 1,080 units. Optinum pH of the enzyme for starch hydrolysis was at pH 5.5. Such enzyme shows pH stability between 4-8, temperature activity at 60-70C and temperature stability between 30-70C. |
หัวเรื่อง:ผลิตภัณฑ์จากแป้ง สตาร์ชสกัด และโปรตีนสกัดของเมล็ดถั่วเขียว ผู้เขียน:ดร.อรอนงค์ นัยวิกุล, ศาสตราจารย์ , นางจิตธนา แจ่มเมฆ, ผู้ช่วยศาสตราจารย์, นางอรพิน ภูมิภมร, รองศาสตราจารย์, Somjit Permsub สื่อสิ่งพิมพ์:pdf AbstractUsing the mungbean flour, starch and protein of mungbean were isolated to make various products. The results showed that the noodle which was made from mungbean flour mixed with isolated starch of mungbean VC. 2742 variety had firm thread. The color of mungbean noodle was yellow which was different from the white color of normal noodle. The Khaw – Kreab made from isolated starch of mungbean VC. 2755 variety had white color, thin and crisp. Mungbean milk was made from isolated protein of mungbean VC. 2745 variety, contained 1% CMC, showed the characteristics of milk to be thicken and yellowish color. The taste of beany – flavor of mungbean milk was not pronounced. |
หัวเรื่อง:การผลิตมอลโตเด็กซตรินจากแป้งข้าวเจ้าและแป้งมันสำปะหลังด้วยเอนไซม์ alpha-amylase ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractMaltodextrins were produced from rice and casava flour using heat-stable alpha-amylase preparation. Suitable conditions for maltodextrin production were found to be 0.05% alpha-amylase, 30% flour, pH 6.5 at temperature of 80-85 degree C. In order to obtain maltodextrins hydrolyzate containing DE 4, 6 and 10, the processing time for hydrolyzing cassava flour were 8, 40 and 50 min whereas 10, 50 and 65 min were for rice maltodextrins hydrolyzate. The degree of polymerization (DP) of maltodextrins of DE 6, 10 and 14 by HPLC analysis were mostly found in DP3 and DP6-7 which was typically found for alpha-amylase hydrolyzate starch. The hydrolyzate residue was decreased with prolonging rate of hydrolyzing and also depended on initial starch concentration used. In maltodextrin powder preparation, results showed that using spray drying method was more preferred than drum drying due to low moisture content of products. Casava maltodextrins powder were slightly easily solubilized in cool water than rice maltodextrin powder. However, the maltodextrins produced can be possibly used in some food and phamacuetical industries like those produced in Holland. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Sol-Gel of Rice Husk Ash: Entrapment of Alkaliphilic Lipase from Pseudomonas sp. KLB1) ผู้เขียน:Jantana Jinda, นางอรพิน ภูมิภมร, รองศาสตราจารย์, ดร.วิรัตน์ วาณิชย์ศรีรัตนา, รองศาสตราจารย์ , ดร.อรุณี อิงคากุล, ผู้ช่วยศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractEntrapment in sol-gel from rice husk ash was established by immobilization of alkali lipase produced by Pseudomonas sp. KLB1 lipase. The enzyme was strongly immobilized by entrapment in neutral sol- gel of rice husk ash. It was optimally active at 60?C and pH 9. Its activity was constant in the medium pH 9 under temperature 70?C for 1 hr. The immobilized lipase was activated by Ca2+, K+, Na+, EDTA and ascorbic acid but inhibited by Fe2+, Mn2+, Co2+, and KI. Both Ca2+,and Na+ were mainly found in rice husk ash and xerogel. The effective concentration of CaCl2 and NaCl on the enzyme activation were 60 mM and 20mM, respectively. According to reusability, it was applied into the hydrolysis of p-nitrophenyl palmitate by 12 times which lost 50% activity. The Km, and Vmax of p-NPP hydrolysis catalyzed by the entrapped enzyme were 7.43 ? 10–2 mM, and 1.94 ? 10-5 mM s-1, respectively, whilst by the free enzyme were 21.69 mM, and 3.90 ? 10-3 mM s-1, respectively. |
หัวเรื่อง:การหมักโกโก้ : ศึกษาการเปล่ยนแปลงทางจุลนทรีย์ ฟิสิกส์ และเคมีในระหว่างการหมักโกโก้ ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Piyanuch Naka, Umpol Julsawad สื่อสิ่งพิมพ์:pdf AbstractStudies on environmental change during cocoa fermentation were carried out in baskets and wooden boxes, storing cocoa pods for 4 and 7 days after harvesting. During fermentation materials were sampled and ana?lysed at intervals. Beans fermented in boxes shiftly better cut test value than those kept in baskets. Fully fermented (F) bean of 54-6796 , and 28-4596 of 3/4 fermented beans were found in boxes, 50-5696 of fully fermented beans, 43?49% of 3/4 fermented beans in baskets. All fermented batches showed slaty less than 3%. The proximate analysis showed that fat content in unfermented and fermented beans were similar, at 5596, Ash and fiber in fermented beans was slightly less than in unfermented beans. The protein content decreased 1?296 by the end of the fermentation. The temperature during fermentation reached 45?C, after storage of cocoa pods for 4 days and 7 days, in 48 and 24 hours respectively. Mesophilic and thermophilic yeast and bacteria were also found. The pH of the fermented cocoa both in baskets and boxes were at 4.7-6.7 |