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Author: search.filters.author.Jindaprasert, A.Has files: No

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    Luffa sponge offsets the negative effects of aeration on bacterial cellulose production
    (2016-12-01)
    Krusong, W.
    ;
    Kerdpiboon, S.
    ;
    Pornpukdeewattana, S.
    ;
    Jindaprasert, A.
    Aims: To offset the negative effects of aeration on bacterial cellulose (BC) production by acetic acid bacteria using enmeshed cellulose microfibrils (CM) on luffa sponge matrices (LSM). Methods and Results: The CM were enmeshed on LSM (LSM-CM). The optimal amount of LSM-CM was determined for BC production under aerated conditions. Without LSM-CM, no BC was produced in seven out of nine production cycles at the highest aeration rate (9 l min<sup>−1</sup>). However, with 0·5% LSM-CM and an aeration rate of 3 l min<sup>−1</sup>, a satisfactory oxygen transfer coefficient was achieved, and also a good yield of BC (5·24 g l<sup>−1</sup>). Moreover, the LSM-CM was able to be recycled through nine consecutive BC production cycles. The highest BC yields (from 5·8 ± 0·4 to 6·6 ± 0·4 g l<sup>−1</sup>) were associated with high bacterial biomass and this was confirmed by scanning electron microscopy. Conclusions: We confirm that LSM-CM works well as a starter. Microenvironments low in dissolved oxygen within the matrices of LSM-CM are important for BC production under aeration conditions. Significance and Impact of the Study: The LSM-CM provides a microenvironment which offsets the negative effects of aeration on BC production. A sustainable, economic process for mass BC production is described using recycled LSM-CM with aeration.
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    Microbiological safety of Thai pandan custard filled products and their ingredients
    (2016-01-01)
    Puangburee, S.
    ;
    Jindaprasert, A.
    ;
    Vattanmanee, S.
    ;
    Wongsommart, D.
    ;
    Swetwiwathana, A.
    The aim of this study was to evaluate microbiological quality of Thai pandan custard and their main ingredients used in the product such as pandan leaves, whole egg, pasteurized coconut milk, cornstarch, wheat flour and sugar. The ingredients and Thai pandan custard were collected from some small and medium enterprises in the center of Thailand by sampling 20 samples of high risk ingredients (pandan leaves, whole egg, pasteurized coconut milk), 10 samples of low risk ingredients (cornstarch, wheat flour, sugar) and 20 samples of Thai pandan custard. The samples were tested for four pathogens including Staphylococcus aureus, Salmonella spp., Bacillus cereus and Clostridium perfringens. It was found that B. cereus was mostly detected in pandan leaves. This pathogenic microorganism was found to contaminate 80% of the leaves (16 samples) with higher than 3 log CFU/g and 15% (3 samples) with lower than 3 log CFU/g. Besides, S. aureus was detected in two samples (10% of the leave sample). Salmonella spp. was shown positive in four samples (20% of whole egg samples), while C. perfringens was not detected in any samples. Moreover, B. cereus was detected in five samples (25%) of the sampling Thai pandan custard after one-day storage at room temperature and the contamination was raised up to 9 samples (45%) after two-day storage with the microbial load of 2.4 to 3.9 log CFU/g. Salmonella spp. and S. aureus were not detected in any sample. The identification of some isolates of B. cereus selected from Thai pandan custard samples by Bureau of Quality and Safety of Food (BQSF), Department of Medical Sciences (DMSc) confirmed that all selected spore-forming bacterial colonies were identified as pathogenic B. cereus. The results from this study implied that heating process during Thai pandan custard production was not effective for diminishment of the contaminated B. cereus from ingredients which might lead to the safety problem of the product.
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    Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar
    (2015-11-01)
    Krusong, W.
    ;
    Kerdpiboon, S.
    ;
    Jindaprasert, A.
    ;
    Yaiyen, S.
    ;
    Pornpukdeewatana, S.
    Aims: To improve the thermotolerant properties (TTP) of acetic acid bacteria (AAB) cells for high temperature acetification. Methods and Results: At high temperature (36 ± 1°C), the acetification rate (ETA) is usually lower than at 30 ± 1°C. The addition of 0·15% calcium chloride (CaCl<inf>2</inf>) may decrease the negative effect of the increase of temperature from 30 ± 1°C to 36 ± 1°C on the ETA. The effect of CaCl<inf>2</inf> on the thermotolerant properties of acetic acid bacteria cells was investigated. The CaCl<inf>2</inf> increased the content of phospholipids (phosphotidylcholine and phosphatidylglycerol), fatty acids (cis-vaccenic acid, palmitic acid and myristic acid) and the activities of membrane-bound enzymes involved in acetification, alcohol dehydrogenase and aldehyde dehydrogenase. Transmission electron microscope images revealed a more compact cell wall with CaCl<inf>2</inf>. Process consistency at 36 ± 1°C was tested in nine sequential acetification cycles using 0·15% (w/v) CaCl<inf>2</inf>. High ETAs (9·33 ± 0·6; 8·67 ± 0·8 and 9·67 ± 0·7 g l<sup>-1</sup> day<sup>-1</sup>) were obtained during the last three cycles. Conclusions: The results confirm that changes of the content of lipid, activities of membrane-bound enzymes and cell-wall thickness occurred with added CaCl<inf>2</inf>. Significance and Impact of the Study: High temperature acetification (HTA) with additions of CaCl<inf>2</inf> was investigated. Significant reductions in the overall production costs result from lower cooling costs associated with HTA.
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    Baby corn fermented vinegar and its vapour control postharvest decay in strawberries
    (2015-07-03)
    Krusong, W.
    ;
    Jindaprasert, A.
    ;
    Laosinwattana, C.
    ;
    Teerarak, M.
    Infection by Botrytis cinerea is a major cause of postharvest decay in strawberries. The efficacy of baby corn fermented vinegar (BFV) for growth inhibition of B. cinerea was investigated by diffusing 0%-0.225% acetic acid from BFV or glacial acetic acid into potato dextrose agar. BFV containing 0.225% acetic acid completely inhibited the growth of B. cinerea. Strawberry-flavoured baby corn fermented vinegar (SF-BFV) was developed to mask unfavourable smells caused by BFV. The effectiveness of BFV liquid and vapour for controlling postharvest decay in strawberries was evaluated along with associated sensory analyses. Taste panellists readily accepted fruit that had been sprayed with SF-BFV or exposed to BFV vapour, both treatments that significantly reduced fruit decay. Strawberries inoculated with B. cinerea were also tested. Shelf life at 4°C of strawberries sprayed with SF-BFV was extended to 7 days while that of fruit exposed to BFV vapour was extended to 11 days.