Jatupornpipat, Marisa
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Jatupornpipat, Marisa
Alternative Name
Jatupornpipat, M.
Email
marisa.ja@kmitl.ac.th
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Item type:Publication, Optimization of the phosphate-solubilizing fungus, Aspergillus japonicus SA22P3406, in solid-state cultivation by response surface methodology(2009-12-01); Rittiboon, AreePhosphorus (P) is one of the essential macronutrients for plant growth and reproduction. Plants acquire P from the soil solution as phosphate anions. However, phosphate anions are extremely reactive and may be immobilized through precipitation with cations such as Ca<sup>2+</sup>, Mg<sup>2+</sup>, Fe <sup>3+</sup> and Al<sup>3+</sup>, depending on the particular properties of the soil and as a result, the phosphate is highly insoluble and unavailable to plants. Application of phosphate-solubilizing fungi (PSF) has been added as fertilizer to increase P uptake and plant growth. The aim of this study was to use response surface methodology to determine the optimal factors of the phosphate-solubilizing fungus Aspergillus japonicus SA22P3406 for use in solid state cultivation, specifically the pH, temperature and ratio of water to dry rice bran (RWB). A. japonicus SA22P3406 was screened from 24 soil samples. Primary screening was carried out by a 10-fold serial dilution of the soil samples at 10<sup>-4</sup> to 10<sup>-6</sup> and then spread on Pikovskaya agar supplemented with 1.0% w/v of tricalcium phosphate at 37°C for 3-5 d. One hundred and fifty five fungal isolates produced high ratios of clear zone to colony on Pikovskaya agar supplemented with 0.003% w/v of rose bengal at 37°C for 7 d. The ratios were calculated by dividing the area of the clear zone by the area of the colony. Secondary screening was performed by measuring the available phosphate in liquid medium from the 62 fungal strains by CRD and DMRT at 5% probability. Two fungal strains, A. niger SA07P3332 and A. japonicus SA22P3406, were selected as most suitable for solubilizing tricalcium phosphate and producing the highest available phosphate levels of 3.01 and 2.99 mg P <inf>2</inf>O<inf>5</inf> ml<sup>-1</sup>, respectively. A. japonicus SA22P3406 was cultivated in 5.0 g rice bran to study the optimal conditions using response surface methodology with a central composite design. The optimum conditions of pH, temperature and RWB were 7.37, 36.0°C and 82.10% v/w of dry rice bran, respectively. These conditions were used in the solid-state cultivation and a sporulation curve was determined. The fungal sporulation had a lower than average decadic logarithm of practical quantitative sporulation of 8.46 compared with the estimated quantitative sporulation of 8.53 at the 5th day of incubation. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, The effect of kefir starter on Thai fermented sausage product(2007-01-01); Keatikumjorn, PayomThe effect of kefir starter from Wilderness Family Naturals Company on the initial formulation of Thai fermented sausage were evaluated. The differences found among batches in the main microbial populations and pH were not significant. Only, the total acid of batch D (added the kefir starter 15 ml) was significantly higher (P<0.05) than those of batches C, A and B. (control: not added the kefir starter, added the kefir starter 1 and 7 ml. respectively). The odour, flavor and overall acceptability of the B batch was different from those of the other three (P<0.05), C, A and D, which were very similar to each other (P>0.05). It is concluded that the addition of kefir starter (7 ml) could be useful to improve the final quality of Thai fermented sausages. The addition of kefir starter that initiates rapid acidification of the raw meat and that leads to a desirable sensory quality of the end-product are used for the production of fermented sausages, and represents a way of improving and optimizing the sausage fermentation process and achieving tastier, safer, and healthier products.