KMITL

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

Browse

Settings

Has files: NoSubject: search.filters.subject.Yeast

Search Results

Now showing 1 - 4 of 4
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Yeasts in bread and baking products and their nutritional and health benefits
    (2024-09-16)
    Phuengjayaem, Sukanya
    ;
    Jirakanjanasit, Thanadol
    ;
    Choovet, Natladda
    ;
    Luangsakul, Naphatrapi
    Baker's yeast, scientifically named Saccharomyces cerevisiae, is a fundamental microorganism in baking and leavening dough that influences the flavor and texture of bread. It has a rich history and continues to evolve through biotechnological advancements, contributing to the art and science of baking. At present, driven by a growing consumer preference for healthier, more sustainable, and technologically advanced food processing options, bakers are adapting their techniques to cater to these evolving demands. In addition to other premium ingredients used in baking, the addition of yeast significantly influences bread quality. Therefore, enhancing the characteristics of yeast strains is crucial for improving bread quality. This chapter explores traditional and innovative baking techniques, incorporating alternative ingredients and adopting cutting-edge technologies to align with evolving consumer preferences. This finding underscores the pivotal role of bakers in shaping the future of food, combining tradition and innovation to enrich the culinary landscape. This overview offers valuable insights into the diverse contributions of yeasts to the bread industry, including flavor enhancement, texture improvement, and adaptation to changing market demands.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Diversity, astaxanthin production, and genomic analysis of Rhodotorula paludigena SP9-15
    (2023-07-01)
    Phuengjayaem, Sukanya
    ;
    Kingkaew, Engkarat
    ;
    Hoondee, Patcharaporn
    ;
    Rojsitthisak, Pornchai
    ;
    Sritularak, Boonchoo
    Astaxanthin is a carotenoid known for its powerful antioxidant properties. This study focused on isolating yeast strains capable of producing astaxanthin from flower and fruit samples collected in Thailand. Out of 115 isolates, 11 strains were identified that produced astaxanthin. Molecular identification techniques revealed that these isolates belonged to two species: Rhodotorula paludigena (5 isolates) and Rhodosporidiobolus ruineniae (6 isolates). Whole-genome analysis of one representative strain, R. paludigena SP9-15, identified putative candidate astaxanthin synthesis-associated genes, such as CrtE, CrtYB, CrtI, CrtS, CrtR, CrtW, CrtO, and CrtZ. High-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) confirmed astaxanthin production. Further optimization of astaxanthin production was carried out by investigating the effects of various factors on the growth rate and astaxanthin production. The optimal conditions were 40 g/L glucose as a carbon source, pH 7.5, and cultivation at 25 °C with 200 rpm for 3 days. Under these conditions, R. paludigena SP9-15 synthesized biomass of 11.771 ± 0.003 g/L, resulting in astaxanthin with a content of 0.558 ± 0.018 mg/g DCW (dry cell weight), an astaxanthin yield of 6.565 ± 0.238 mg/L, and astaxanthin productivity of 2.188 ± 0.069 g/L/day. These findings provide insights into astaxanthin production using red yeast strains from Thailand and highlight the potential of R. paludigena SP9-15 for further application.
      1
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effects of microbial fermented liquid (MFL) supplementation on gas production kinetics and digestibility using in vitro gas production technique
    (2018-12-01)
    Nampukdee, R.
    ;
    Polyorach, S.
    ;
    Wanapat, M.
    ;
    Kang, S.
    ;
    Cherdthong, A.
    The effects of microbial fermented liquid (MFL) supplementation on rumen fermentation and digestibility of dairy steer using in vitro gas production technique was studied. The two rumen fistulated dairy steers as a rumen fluid donor was used. The levels of source of microbes (yeast (Y) and microbial fermented liquid (MFL) were incorporated with the levels of supplementation (0, 10, 20 and 30 % of concentrate) was recorded. It was found that the intercept value (a) and IVDMD and IVOMD were interacted (p<0.01) between microbial source and supplement levels, while, supplement levels affected on a and the insoluble fraction (b), microbial source affected on b, potential extent of gas production (a+b) and cumulative gas production at 72 h and IVOMD. Moreover, supplementation of MFL with 20 % of concentrate were the highest (p<0.05) of b, c, a+b, cumulative gas production at 72 h, IVDMD and IVOMD. In conclusion, supplementation of MFL could improve nutritional digestibility and a possible productivity in ruminants.
      1
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Optimal cultivation time for yeast and lactic acid bacteria in fermented milk and effects of fermented soybean meal on rumen degradability using nylon bag technique
    (2016-09-01)
    Polyorach, S.
    ;
    Poungchompu, O.
    ;
    Wanapat, M.
    ;
    Kang, S.
    ;
    Cherdthong, A.
    The objectives of this study were to determine an optimal cultivation time for populations of yeast and lactic acid bacteria (LAB) co-cultured in fermented milk and effects of soybean meal fermented milk (SBMFM) supplementation on rumen degradability in beef cattle using nylon bag technique. The study on an optimal cultivation time for yeast and LAB growth in fermented milk was determined at 0, 4, 8, 24, 48, 72, and 96 h post-cultivation. After fermenting for 4 days, an optimal cultivation time of yeast and LAB in fermented milk was selected and used for making the SBMFM product to study nylon bag technique. Two ruminal fistulated beef cattle (410±10 kg) were used to study on the effect of SBMFM supplementation (0%, 3%, and 5% of total concentrate substrate) on rumen degradability using in situ method at incubation times of 0, 2, 4, 6, 12, 24, 48, and 72 h according to a Completely randomized design. The results revealed that the highest yeast and LAB population culture in fermented milk was found at 72 h-post cultivation. From in situ study, the soluble fractions at time zero (a), potential degradability (a+b) and effective degradability of dry matter (EDDM) linearly (p<0.01) increased with the increasing supplemental levels and the highest was in the 5% SBMFM supplemented group. However, there was no effect of SBMFM supplement on insoluble degradability fractions (b) and rate of degradation (c). In conclusion, the optimal fermented time for fermented milk with yeast and LAB was at 72 h-post cultivation and supplementation of SBMFM at 5% of total concentrate substrate could improve rumen degradability of beef cattle. However, further research on effect of SBMFM on rumen ecology and production performance in meat and milk should be conducted using in vivo both digestion and feeding trials.
      2