KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Start date: 2020Subject: search.filters.subject.Acetic acid

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effect of lactic acid bacteria inoculation and urea on fermentation quality and aerobic stability of sugarcane top silage
    (2026-12-01)
    Bureenok, Smerjai
    ;
    Pitiwittayakul, Nittaya
    ;
    Saenmahayak, Benya
    ;
    Sun, Lin
    ;
    Lukkananukool, Achara
    The aim of this study was to investigate the effect of Lactiplantibacillus paraplantarum ST1 and Limosilactobacillus fermentum G3 and their combination with urea on the aerobic stability of sugarcane tops silages. The fermentation profile was not affected by the interaction between urea and lactic acid bacteria (LAB), except for the lactic acid content (P = 0.012). Lactic acid content was higher in LAB silage (P = 0.008). The use of urea resulted in higher levels of pH value, butyric acid, and ammonia-nitrogen compared to LAB. The addition of urea increased the crude protein, and fiber content in silage and decreased the in vitro dry matter digestibility of silage by 7.1% (P < 0.001). In the urea-treated silages, the pH values remained stable, and the yeast counts remained low during five days of air exposure. In contrast, yeast counts increased in the silages without urea treatment, irrespective of the use of LAB. Clostridium sensu stricto 12 was found exclusively in urea-treated silages. The use of LAB additives without urea appears to be advantageous for the fermentation process of sugarcane tops silage. Despite improving the aerobic stability, the addition of urea is not warranted because it results in a poor-quality silage.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper
    (2022-04-01)
    Pothimon, Ruttipron
    ;
    Krusong, Warawut
    ;
    Daetae, Pawinee
    ;
    Tantratian, Sumate
    ;
    Gullo, Maria
    Determination of volatile organic components (VOC) produced in high acid upland rice vinegar was conducted using GC-MS. Acetic acid and ethyl acetate at 9.11% and 2.69% (v/v), respectively, were major VOC found in the vinegar while the others were isobutyl acetate, isobutyl alcohol, isoamyl acetate, isoamyl alcohol, phenethyl acetate and phenethyl alcohol. Subsequently, vinegar and VOC were tested, in vitro, for their inhibition on conidia germination of 10<sup>3</sup> conidia/mL of Aspergillus flavus. The exposure with 10% (v/v) of vapor-phase vinegar and pure acetic acid completely inhibited the germination of conidia with 30 min exposure, while VOC mixture of 9.11% (v/v) acetic acid, 0.08% (v/v) isoamyl alcohol, 0.45% (v/v) phenethyl alcohol and 0.01% (v/v) isobutyl alcohol with 45 min exposure could achieve the same target. Then, vinegar vapor was tested on the inhibition of conidia germination and aflatoxin production of A. flavus during 90 d subsequent storage of dried chili pepper. Complete inhibition of conidia germination and aflatoxin production were achieved with the 40 min exposure of 1.04 ± 0.03 mmol/L of vaporized vinegar. Our results showed that fumigation of upland rice vinegar containing antifungal VOC is a simple and an economical method for commercial preservation of dried chili pepper. Upland rice vinegar is a novel bio-fumigant for prevention of mycotoxin production in dried food and feed products during storage.