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Development of a synbiotic longan beverage: a nutritious and functional blend
(2025-02-01)
Sakuntasri, K.
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Kwanmuang, P.
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Massa, S.
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Krusong, W.
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Charoenrat, T.
Synbiotic foods, which synergistically combine probiotics and prebiotics, have garnered attention for their potential health benefits. In line with this trend, this study aimed to develop a synbiotic beverage using longan fruit as the base and fructo-oligosaccharides (FOS) as the prebiotic source. Two strains of Lactobacillus probiotics, Lactobacillus casei 431 and Lactobacillus plantarum KM001, were used to ferment the longan juice with and without FOS. Total soluble solids, reducing sugar, pH, total acid production, and viable cell count of Lactobacillus microorganisms were evaluated to determine the optimal fermentation duration. The findings indicated that fermenting the juice for 12 hrs at 37°C aligned with the criteria established by the FAO/WHO for probiotic foods. Furthermore, compared to L. casei 431, the longan juice containing FOS fermented with L. plantarum KM001 showed a better survival rate in a simulated gastrointestinal environment. Additionally, the microorganism count in this beverage remained relatively constant throughout its 28-days shelf life at 4°C. These findings underscore the synbiotic longan beverage as a functional drink that combines viable probiotics with prebiotic FOS.
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Physico-chemical and microbiological properties of non-dairy yoghurt made from rice derivatives
(2021-05-01)
Plengsaengsri, P.
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Krusong, W.
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Thompson, A. K.
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Chadseesuwan, U.
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Deetae, P.
The results showed that the addition of glucose and gelatinized rice flour improved growth of the lactic acid bacteria, improved the organoleptic properties of the yogurt and accelerated the acidification rate, with the greatest effect observed with gelatinized rice flour. The most effective combination, of those tested, was found that rice milk containing 5%, glucose together with 50% gelatinized rice flour for both NYC-A and NYC-B cultures. Levels of carbohydrate, protein, lipid, pH, acidity and lactic acid bacteria count were similar to levels in commercial soy, almond and coconut yoghurts sold in Thailand. No contamination from other microflora was detected throughout the storage period for both NYC-A and NYC-B yogurts and they were successfully stored for 28 days at 4°C without deterioration.
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Luffa sponge offsets the negative effects of aeration on bacterial cellulose production
(2016-12-01)
Krusong, W.
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Kerdpiboon, S.
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Pornpukdeewattana, S.
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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−1). However, with 0·5% LSM-CM and an aeration rate of 3 l min−1, a satisfactory oxygen transfer coefficient was achieved, and also a good yield of BC (5·24 g l−1). 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−1) 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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Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar
(2015-11-01)
Krusong, W.
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Kerdpiboon, S.
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Jindaprasert, A.
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Yaiyen, S.
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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-1 day-1) 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.
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Jindaprasert, A.
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Laosinwattana, C.
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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.
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Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor
(2015-03-01)
Krusong, W.
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Yaiyen, S.
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Pornpukdeewatana, S.
Aims: To evaluate the comparative impact of high initial concentrations of acetic acid (AA<inf>i</inf>) and of ethanol (ET<inf>i</inf>) on acetification rate (ETA). Methods and Results: Acetic acid bacteria (AAB) were cultivated in a 100-l internal Venturi injector bioreactor. To quantify the oxygen availability, the 1·0 l min-1 air inflow rate for the start-up phase (25 l) while 3·0 l min-1 for the operational phase (75 l) achieved a high oxygen transfer coefficient (k<inf>L</inf>a). Changes in cell wall by TEM images and the remained ADH and ALDH activities confirmed the high acid tolerance ability of AAB. While ETAs using high AA<inf>i</inf> at 65 g l-1 could be processed of 9·57 ± 0·19 g l-1 day-1, which is just higher than 9·12 ± 0·12 g l-1 day-1 using high ET<inf>i</inf> at 55 g l-1. The average biotransformation yields were at 96·3 ± 0·1% and 94·4 ± 0·1% for high AA<inf>i</inf> and ET<inf>i</inf>, respectively. Conclusions: Results confirm that high oxygenation was generated in the bioreactor. Both high AA<inf>i</inf> and ET<inf>i</inf> were important in increasing ETA under stress 100 g l-1 total concentration. Significance and Impact of the Study: High acid-tolerant AAB contains the high ADH and ALDH activities causing higher ETAs in HIA process. It is a competitive commercialized acetification process.
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Acetification of rice wine by Acetobacter aceti using loofa sponge in a low-cost reciprocating shaker
(2014-11-01)
Krusong, W.
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Tantratian, S.
Aims: To maximize acetification rate (ETA) by adsorption of acetic acid bacteria (AAB) on loofa sponge matrices (LSM). Methods and Results: AAB were adsorbed on LSM, and the optimal shaking rate was determined for maximized AAB growth and oxygen availability. Results confirm that the 1 Hz reciprocating shaking rate with 40% working volume (liquid volume 24 l, tank volume 60 l) achieved a high oxygen transfer coefficient (k<inf>L</inf>a). The highest ETA was obtained at 50% (w:v) LSM-AAB:culture medium at 30 ± 2°C (P ≤ 0·05). To test process consistency, nine sequential acetification cycles were run using LSM-AAB and comparing it with no LSM. The highest ETA (1·701-2·401 g l-1 d-1) was with LSM-AAB and was associated with the highest biomass of AAB, confirmed by SEM images. Conclusions: Results confirm that LSM-AAB works well as an inert substrate for AAB. High oxygenation was maintained by a reciprocating shaker. Both shaking and LSM were important in increasing ETA. Significance and Impact of the Study: High cell biomass in LSM-AAB provides good conditions for higher ETAs of quick acetification under adequate oxygen transfer by reciprocating shaker. It is a sustainable process for small-scale vinegar production system requiring minimal set-up cost.

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