Mekkerdchoo, Orachorn

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Preferred name
Mekkerdchoo, Orachorn
Alternative Name
Mekkerdchoo, O.
Mekkerdchoo, Orachon
Main Affiliation
Email
orachorn.me@kmitl.ac.th

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    Item type:Publication,
    Germinated Brown Rice Preparation for Value Added Material for Healthy Brewed Vinegar
    (2022-01-01)
    Sriphochanart, Wiramsri
    ;
    Krusong, Warawut
    ;
    Surayot, Utoomporn
    ;
    Mekkerdchoo, Orachorn
    ;
    Sriprom, Pongsert
    Soaking grains in water during the preparation of germinated brown rice (GBR) can result in the multiplication of bacterial contaminants. To address this problem, a system was designed to automatically change the soaking water every 6 h. A significant reduction of the contaminants was observed. GBR was saccharified by mold bran Amylomyces rouxii. The 5 day saccharified GBR that contained the highest α-amylase and glucoamylase activities was further used for alcohol fermentation by yeast Saccharomyces cerevisiae. Then, acetic acid was produced by Acetobacter aceti through a semi-continuous process. In the evaluation of the nutritional quality during processing, significant increments in the levels of γ-aminobutyric acid (GABA), antioxidant activities (DPPH), and total phenolic contents were found during soaking, but these levels progressively decreased in wine and were lowest in vinegar. Moreover, the soaking period from 36 h to 48 h had no significant effect on these substances. GC-MS analysis indicated that four important volatile organic compounds in the produced wine and vinegar were reported for their antimicrobial activity. Furthermore, no change in GABA was found in the vinegar over 6 months of storage. Thus, using this method could successfully produce brewed vinegar with health benefits from GBR.
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    Impact of temperature on gluconic acid production during acetification by Acetobacter aceti
    (2023-06-01)
    Sriphochanart, Wiramsri
    ;
    Krusong, Warawut
    ;
    Mekkerdchoo, Orachon
    ;
    Suwapanich, Rachit
    ;
    Sriprom, Pongsert
    The current approach to gluconic acid production is acetification at 30°C, a temperature that can be difficult to maintain in tropical countries. This study investigated the production of gluconic acid during acetification by Acetobacter aceti WK at high temperatures. An acid-tolerant and thermotolerant species, A. aceti WK, was used for acetification at three different temperatures, namely, 30°C (normal temperature), 37°C, and 40°C (high temperature). Acetification was performed in a 100 L bioreactor with 0.15% CaCl<inf>2</inf> for protection of the cells against high temperatures. The production of the organic acids, that is, acetic acid, gluconic acid, 2-keto gluconic acid, glucuronic acid, citric acid, succinic acid, lactic acid, and formic acid, was analyzed. Under acetification in the target total concentration of 80 g/L, the highest acetic acid content (39.3 g/L) was obtained at 37°C with an acetification rate of 0.3013 g/L/h, while the acetic acid content and acetification rate achieved at 30°C were 31 g/L and 0.3089 g/L/h, respectively. Additionally, gluconic acid presented at the highest concentration of 2.17 g/L. The rate of production of gluconic acid was 0.0169 g/L/h at 37°C. This acetification process at 37°C will be valuable as an alternative source for gluconic acid production for commercial applications.
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    Healthy dried baby corn silk vinegar production and determination of its main organic volatiles containing antimicrobial activity
    (2020-01-01)
    Krusong, Warawut
    ;
    Sriphochanart, Wiramsri
    ;
    Suwapanich, Rachit
    ;
    Mekkerdchoo, Orachorn
    ;
    Sriprom, Pongsert
    Dried baby corn silks (DBCS) are an underutilized by-product and a good source of active compounds. Analysis of DBCS showed 5.15 ± 0.21 mg GAE mL<sup>−1</sup> total phenolic compounds, 4.24 ± 0.08 mg GAE mL<sup>−1</sup> total flavonoid compounds and an antioxidant activity of 45.98 ± 7.89% inhibition for free radical scavenging DPPH, 91.33 ± 0.33% inhibition for ABTS and 44.17 ± 0.53% chelating effect for FIC. In the acetification process, 15 g L<sup>−1</sup> (w/v) DBCS was suitable for wine making resulting in 94 ± 1 g L<sup>−1</sup> alcohol. Subsequently, acetic acid (62 ± 1 to 75 ± 1 g L<sup>−1</sup>) was produced during 9 cycles of semi-continuous processing. The remaining active compounds, in both wine and vinegar, were also determined and a significant reduction (p ≤ 0.5) of total phenolic compounds and antioxidant activity from DBSC was observed, which were higher in vinegar than in wine. Among volatile organic compounds found using GC-MS, only five of the main compounds, which had antimicrobial properties, were found in both wine and vinegar. They were acetic acid, ethyl ester; 1-butanol, 3-methyl-, acetone; 1-butanol, 3-methyl-; hexanoic acid and octanoic acid. Results indicated that DBCS contained compounds that were beneficial to health and therefore could be a functional food and provide additional beneficial applications as an antimicrobial agent.