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Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951
(2020-11-01)
Pothimon, Ruttipron
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Gullo, Maria
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La China, Salvatore
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Thompson, Anthony Keith
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Krusong, Warawut
In this study Acetobacter pasteurianus strain UMCC 2951 was tested as a microbial starter to conduct acetification processes by repeatedly cultivation cycles under high temperature acetification at 40 ± 1 °C. Acid production and acetification rate increased with repeated cultures under high temperature acetification as adaptation period increased, but were still lower than acetification at 30 ± 1 °C. However, the addition of 0.15 % calcium chloride reduced the negative effects of 40 ± 1 °C on both acid production and acetification rate compared to 30 ± 1 °C. A strong decrease in fatty acids and phosphatidylethanolamine and increases in phosphatidylcholine and phosphatidylglycerol in cell membranes were found under high acid and high temperature acetification. In addition, transmission electron microscope images reveal a more compact cell wall when calcium chloride was added to the cultivation medium. The strategy used in this study confirmed that the use of acetic acid bacteria as microbial starters could be effective also at temperature above the optimal values, when acetification processes are managed through repeated semi-continuous cycles.
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Adsorption of cationic and anionic dye using modified pineapple peel
(2019-01-01)
Chaiyaraksa, Chompoonut
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Ruenroeng, Chanyapat
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Buaphuan, Bunyisa
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Choksakul, Sidaporn
This research used leftover pineapple peel from a fruit shop to adsorb Basic Red 9 dye and Direct Red 83 dye. Pineapple peel was modified with 1.25 M calcium chloride before conducting adsorption experiments. The studied parameters that affect adsorption efficiency included time, pH, adsorbent quantity, dye concentration in the wastewater, and temperature. Both dyes showed the best adsorption at pH 7. Basic Red 9 and Direct Red 83 took 60 and 90 min, respectively, to reach equilibrium reactions. As the quantity of pineapple peel increased, the adsorption capacity increased. Temperature slightly affected the dye adsorption. The adsorption isotherms of Basic Red 9 and Direct Red 83 followed the Temkin and Freundlichad sorption models, whereas the adsorption kinetics of the two were consistent with the pseudo-second-order equation. The adsorption was endothermic and spontaneous.
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Duration after harvesting and CaCl2 peduncle infiltration time affecting internal browning during storage of 'Sawi' pineapple fruit
(2018-10-05)
Youryon, P.
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Wongs‐Aree, C.
'Sawi' pineapple, a member of the Queen group originating in the south of Thailand, is susceptible to internal browning (IB) when stored at low temperature. The previous studies in 'Trad Srithong' pineapple, another cultivar in the group, suggest that postharvest applications of CaCl<inf>2</inf> were effective to reduce the IB symptoms. This research aimed to study the efficiency of CaCl<inf>2</inf> treatments to reduce IB in 'Sawi' pineapple by varying duration uses and period after harvest. Fruit, after harvest at 3, 6, 12, 24 or 48 h, were infiltrated with 2% CaCl<inf>2</inf> through the peduncle for 0, 3, 6, 12, 24 or 48 h at 13°C. After treatment, fruit were stored at 13°C, 90-95% RH for 14 days and then transferred to 20°C for 3 days. Fruit harvested for 48 h and treated with 2% CaCl<inf>2</inf> for 24 or 48 h was absent in IB symptoms. Duration after fruit harvesting from 6 h especially at 48 h and duration of CaCl<inf>2</inf> treatment above 24 h showed a huge impact in reducing IB symptoms. The longer immersion times elevated the higher content of calcium in the core whereas the longer duration after harvest increased solution uptake rate in the fruit. As a result, this opposes the hypothesis that the fastest time of CaCl<inf>2</inf> application to pineapple fruit after harvest is the most effective in reducing IB.
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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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Impact of divalent salts and bovine gelatin on gel properties of phosphorylated gelatin from the skin of unicorn leatherjacket
(2014-01-01)
Kaewruang, Phanngam
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Benjakul, Soottawat
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Prodpran, Thummanoon
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Encarnacion, Angel B.
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Nalinanon, Sittipong
The impact of zinc chloride (ZnCl<inf>2</inf>) and calcium chloride (CaCl<inf>2</inf>) as well as bovine gelatin (BG) on the gel strength of phosphorylated fish gelatin (PFG) from the skin of unicorn leatherjacket was investigated. The gel strength of PFG increased with increasing concentrations of ZnCl<inf>2</inf> and CaCl<inf>2</inf> (2.5-40μmol L-1). A higher gel strength was observed with CaCl<inf>2</inf>, compared with ZnCl<inf>2</inf>. The gel strength of PFG with 20μmolL-1 CaCl<inf>2</inf> increased by 15.7%, compared to the control gel. Nevertheless, at higher concentration (40μmolL-1) of both salts, gel strength of PFG decreased. Hardness of gels decreased with increasing PFG content (P<0.05). Nevertheless, no differences in hardness were found amongst gels with BG/PFG ratios of 4:0 and 3:1 (P≥0.05). Thus, PFG could be used in combination with CaCl<inf>2</inf> to substitute for BG at a level of 25%. © 2013 Elsevier Ltd.

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