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Author: search.filters.author.Pornpukdeewatana, Soisuda

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    Susceptibility of Klebsiella pneumoniae on coriander leaves to liquid- and vapor-phase ethanol
    (2016-04-03)
    Krusong, Warawut
    ;
    Pornpukdeewatana, Soisuda
    ;
    Teerarak, Montinee
    The bio-control of ethanol on Klebsiella pneumoniae on fresh coriander leaves for significantly reducing consumer health risk was investigated. Washed and sterilized leaves of coriander were inoculated with K. pneumoniae cultured in Trypticase Soy broth. Susceptibility of the K. pneumoniae to liquid- and evaporated vapor-phase ethanol (EVE) was then examined in vitro. Complete inhibition of K. pneumoniae was found with 18% (v/v) liquid ethanol. Exposure for 15 min to EVE (9.00 ± 0.8 mmol L<sup>-1</sup>) completely destroyed K. pneumoniae (4.04 ± 0.02 log CFU/ml) spread on Mueller Hilton agar at 30 ± 2°C. The effect of EVE with and without evaporated water vapor (EWV) on the susceptibility of K. pneumoniae on fresh coriander leaves was examined. While exposure to EVE affected the survival of K. pneumoniae, the degree of reduction depended on both the inoculation level and the EWV. Complete reduction of K. pneumoniae was achieved for the low inoculation level by EVE alone (37 ± 2% relative humidity; RH) but susceptibility was reduced with EWV (high RH; 80 ± 2%). Scanning electron microscope (SEM) images of inoculated coriander leaves confirm the effects of EVE in reducing levels of K. pneumoniae. Exposure to EVE alone proved an effective bio-control for K. pneumoniae on fresh coriander leaves.
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    Prediction of influence of stepwise increment of initial acetic acid concentration in charging medium on acetification rate of semi-continuous process by artificial neural network
    (2014-01-01)
    Krusong, Warawut
    ;
    Pornpukdeewatana, Soisuda
    ;
    Kerdpiboon, Soraya
    ;
    Tantratian, Sumate
    Based on industrial vinegar production, ethanol concentration in charging medium is normally considered as a strong variable influencing the acetification for a given initial acetic acid concentration. Moreover, high initial acetic acid concentration is considered when higher than 100 g L<sup>-1</sup> of acetic acid as finished product is obtained. This study assessed the effect of a stepwise increment of initial acetic acid concentration in fermentation medium of 45, 55, and 65 g L<sup>-1</sup> after charging at constant ethanol concentration of 35 g L<sup>-1</sup> on acetification rate (ETA) by high acid-tolerant strain of Acetobacter aceti WK. Average ETA was 8.144 + 0.09 g L<sup>-1</sup> d<sup>-1</sup> at 45 g L<sup>-1</sup> and 8.655 + 0.09 g L<sup>-1</sup> d<sup>-1</sup> at 55 g L<sup>-1</sup>, and significant decreased to 6.819 + 0.23 g L<sup>-1</sup> d<sup>-1</sup> at 65 g L<sup>-1</sup>. An artificial neural network (ANN) model was applied to predict the ETA in semi-continuous acetification under the conditions of the study. The optimized ANN structure was revealed to contain two hidden layers and seven neurons per layer. The experimental acetification correlated to the predicted data with R<sup>2</sup> of training and testing data set of 0.858 and validation data set of 0.831, respectively. Results indicated that the inputs as acetic acid and ethanol concentrations successfully predicted the ETA of semi-continuous acetification process. © 2013 Elsevier Ltd.