Ochaikul, Duangjail

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Ochaikul, Duangjail

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Ochaikul, D.

Ochaikul, Duangjai

Ochaikul, Daungjai

daungjai.oc@kmitl.ac.th

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Bioethanol fermentation from acid/base-treated water hyacinth biomass using fermentation yeasts saccharomyces cerevisiae yrk 017 and candida shehatae ATCC 22984
(2019-01-01)
Ochaikul, Duangjai
;
Jongmeesuk, Atcharaporn
;
Maneeruttanarungroj, Cherdsak
Water hyacinth is considered as one of most abundant lignocellulosic feedstock in Thailand. It has been selected as a substrate for producing ethanol at an economically feasible manner. This study focuses on the bioethanol production from enzyme-treated hydrolysate of acid/base pretreatment water hyacinth. Two different pretreatment methods of water hyacinth were used including either 2 %(v/v) sulfuric acid or 2 %(w/v) sodium hydroxide at 121°C for 15 min. After acid/base pretreatments, the biomass residues in order to release glucose molecules were treated with a commercial cellulase enzyme complex (ACCELLERASE® 1500) at a concentration of 0.30 mL enzyme/g biomass residue. Two yeast species consisting of Saccharomyces cerevisiae YRK 017 and Candida shehatae ATCC 22984 were separately used as inoculum in fermentation process of the hydrolysate from enzymatic treatments. The results showed that ethanol yield obtained from acid pretreatment was slightly higher than the yield from base pretreatment. In acid pretreatment, S. cerevisiae YRK 017 could produce bioethanol in a yield of 3.82 ± 0.10 g/L, whereas C. shehatae ATCC 22984 could produce yielding 2.85 ± 0.04 g/L.
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Evaluation of antioxidant capacities of green microalgae
(2014-02-01)
Choochote, Weena
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Suklampoo, Linchong
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Ochaikul, Duangjai
Three strains of green microalgae, Chlorococcum sp.C53, Chlorella sp. E53, and Chlorella sp.ED53 were studied for their antioxidant activities. Crude extracts of these microalgae in hot water and in ethanol were examined for their total phenolic contents and for their antioxidant capacities. In order to determine their phenolic contents, the Folin-Ciocalteu method was used. As for the determination of their antioxidant capacities, four different assays were used: (1) total antioxidant capacity determination; (2) DPPH radical scavenging assay; (3) ferrous ion chelating ability assay; and (4) inhibition of lipid peroxidation (using thiobarbituric acid reactive substance). For all the strains we have studied, their ethanolic extract showed more antioxidant activities than their hot water extract. Categorically, the ethanolic extract of Chlorella sp.E53 exhibited both the highest total phenolic content of 35.5 ± 0.14 mg gallic acid equivalent (GAE) g-1 dry weight and the highest DPPH radical scavenging of 68.18 ± 0.38 % at 1.4 mg mL-1 (IC<inf>50</inf> 0.81 mg mL-1), whereas Chlorella sp.ED53 showed both the highest ferrous ion chelation activity of 42.78 ± 1.48 % at 1 mg mL-1 (IC<inf>50</inf> 1.23 mg mL-1) and the highest inhibition of lipid peroxidation of 87.96 ± 0.59 % at 4 mg mL-1. This high level of inhibition is comparable to 94.42 ± 1.39 % of butylated hydroxytoluene, a commercial synthetic antioxidant, at the same concentration. © 2013 Springer Science+Business Media Dordrecht.
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ENHANCING SUGAR RECOVERY FROM SUGARCANE BAGASSE: OPTIMIZING MICROWAVE-ASSISTED ALKALINE PRETREATMENT METHODS FOR BIOBASED ENERGY
(2025-01-01)
Kingkaew, Engkarat
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Tanasupawat, Somboon
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Phuengjayaem, Sukanya
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Poothong, Saranporn
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Ochaikul, Duangjai
This study optimized microwave-assisted alkaline pretreatment for enhancing sugar recovery from sugarcane bagasse. Bagasse was dried, ground, and sieved to a uniform particle size before undergoing pretreatment with sodium hydroxide (NaOH). The effects of microwave power, duration, and NaOH concentration were investigated. Optimal conditions were identified as 800 W microwave power, 8% (w/v) NaOH, and a 2-minute duration (18.69 ± 0.05 g/L). An NaOH concentration of 8% (w/v) achieved high sugar recovery while minimizing chemical use, highlighting the balance between efficiency and sustainability. These findings provide a foundation for improving lignocellulosic biomass pretreatment for biofuel and biochemical production.
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Functional and genomic characterization of Pediococcus pentosaceus NR4-4 reveals a safe bacteriocinogenic probiotic with strong anti-listerial activity and prebiotic metabolism
(2026-05-01)
Ratthanachot, Natnarin
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Woraprayote, Weerapong
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Janyaphisan, Thitiphorn
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Tanasupawat, Somboon
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Ochaikul, Duangjai
The growing interest in bacteriocin-producing lactic acid bacteria from traditional fermented foods has highlighted the value of strains that combine antimicrobial activity, probiotic functionality, and genome-supported safety. This study presents an integrated functional and probiogenomic characterization of Pediococcus pentosaceus NR4-4 isolated from Thai fermented mustard greens. The strain was found to produce a heat-stable class IIa bacteriocin with pronounced inhibitory activity against Listeria monocytogenes . In addition, NR4-4 exhibited strong tolerance to simulated gastrointestinal conditions and demonstrated effective adhesion to Caco-2 intestinal epithelial cells. In vitro safety evaluations confirmed that the strain was non-hemolytic and did not exhibit cytotoxic effects toward AGS or Caco-2 cell lines. Whole-genome sequencing verified species identity and revealed the presence of pediocin-related gene clusters, carbohydrate-active enzymes associated with fructooligosaccharide utilization, and a favorable genome-based safety profile. Notably, no virulence factors, biogenic amine biosynthesis pathways, plasmids, or transferable antimicrobial resistance determinants were detected. The preferential metabolism of fructooligosaccharides further suggests compatibility with synbiotic formulations. Overall, these findings indicate that P. pentosaceus NR4-4 is a genomically supported, safe, and multifunctional probiotic candidate with potential applications in food biopreservation and functional food development.
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Bioethanol production from cassava starch using co-culture of saccharolytic molds with Saccharomyces cerevisiae TISTR 5088
(2024-08-01)
Pimpisai, Timakorn
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Maneerattanarungroj, Cherdsak
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Kingkaew, Engkarat
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Ochaikul, Duangjai
Cassava serves as a cornerstone for sustainable bioethanol production in Thailand. The cassava root is highly valuable, comprising 50–70% starch on a dry weight basis. Starch can be converted into fermentable sugars through chemical or biological methods. This study focused on harnessing the enzymatic potential of saccharolytic molds, specifically Aspergillus oryzae TISTR 3086 or Amylomyces rouxii TISTR 3182, to facilitate saccharification of cassava starch, followed by fermentation using Saccharomyces cerevisiae TISTR 5088 for bioethanol production. Among the various configurations, the co-culture of Amy. rouxii TISTR 3182 with S. cerevisiae TISTR 5088 was the most effective, resulting in the highest ethanol yield. This finding was observed for both the separate hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF) processes. Impressively, the SSF approach to ethanol productivity demonstrated superior results with an ethanol concentration of 25.4±0.3 g/l and an ethanol productivity of 0.53 g/l/h (yield of 1.40 g/g reducing sugars), surpassing the SHF approach (25.4±0.7 g/l, an ethanol productivity of 0.26 g/l/h, yield of 0.57 g/g reducing sugars) while also reducing the fermentation period. Further investigations into optimizing the conditions for ethanol production were carried out using a co-culture of Amy. rouxii TISTR 3182 with S. cerevisiae TISTR 5088 during SSF. This exploration revealed that employing 100 g/l cassava starch and initiating fermentation with a medium pH of 6.0 led to the highest ethanol concentration at 48 h. This process showed potential for ethanol production, harnessing the synergistic action of saccharolytic molds alongside yeast.
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Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae)
(2012-11-23)
Yamada, Yuzo
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Yukphan, Pattaraporn
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Vu, Huong Thi Lan
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Muramatsu, Yuki
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Ochaikul, Duangjai
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Characteristics and Antioxidant Activities of Kombucha from Black Tea and Roselle by a Mixed Starter Culture
(2023-12-29)
Sutthiphatkul, Tanyarat
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Mangmool, Supachoke
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Rungjindamai, Nattawut
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Ochaikul, Duangjai
Kombucha is a functional beverage fermented by the symbiosis of bacteria and yeasts and is comprised mainly of bioactive compounds and acids that have beneficial health effects. Our research aimed to determine the optimal ratio of co-culture of the bacterium Acetobacter pasteurianus AJ605 and the yeast Zygosaccharomyces bailii YN403 for kombucha fermentation in order to improve the consistency of kombucha quality so that it can be mass produced. Microbial growth, chemical characteristics, and antioxidant activities of kombucha during fermentation were analyzed. The results showed that a co-culture ratio of 8:2 (v/v) of A. pasteurianus AJ605 and Z. bailii YN403 gave the highest antioxidant activity after 10 days of fermentation, with a DPPH IC<inf>50</inf> value of 25.76 µl/mL and an ABTS IC<inf>50</inf> value of 8.84 µl/mL. The co-culture ratio of 8:2 showed antioxidant activity that was not significantly different (p>0.05) from that of SCOBY (symbiotic culture of bacteria and yeasts) alone. Additionally, during fermentation, the pH of kombucha decreased to 3.16, with increases in titratable acidity and alcohol content of 7.00 g/L and 7.96 g/L, respectively. To enhance the antioxidant activity and taste quality of kombucha, black tea and roselle were mixed at various ratios and inoculated with 10% (v/v) optimal co-culture. The results showed that a high antioxidant activity was obtained using an 8:2 (w/w) ratio of black tea and roselle, at day 10 of fermentation, with a DPPH IC<inf>50</inf> value of 23.88 µl/mL and ABTS IC<inf>50</inf> value of 6.11 µl/mL. Moreover, the results indicate that kombucha from black tea and roselle can be a functional beverage that has high antioxidant activity and sensory acceptability.
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Isolation and identification of fungi with glucoamylase activity from loog-pang-khao-mak (A Thai Traditional Fermentation Starter)
(2020-03-01)
Roongrojmongkhon, Nawaphorn
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Rungjindamai, Nattawut
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Vatanavicharn, Tipachai
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Ochaikul, Duangjai
Loog-pang-khao-mak is a Thai traditional fermentation starter that has been used for production of Thai fermented foods for decades. This research aimed to isolate and identify the fungi that produce effective glucoamylase but low ethanol content from the starter. A total of 166 isolates were screened from twelve samples of Loog-pang-khao-mak accumulated from 12 provinces in Thailand using dichloran rose bengal chloramphenicol agar (DRBC Agar). Seventy-nine isolates that effectively hydrolyze starch were selected for glucoamylase activity and alcohol production assay. Three yeast isolates exhibited high glucoamylase activity ranging from 139.14 to 140.94 unit/ml and lowest alcohol yield of 0.41% (v/v) were Saccharomycopsis fibuligera using morphological and molecular identification. The five isolates of mold exhibited high glucoamylase activity (149.20 to 152.60 unit/ml) were identified as Aspergillus Niger, Aspergillus oryzae and Amylomyces rouxii. These findings provide further knowledge on the fungi and their potential use as traditional inocula for fermentation of food products.
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Subdivision of the genus Gluconacetobacter Yamada, Hoshino and Ishikawa 1998: The proposal of Komagatabacter gen. nov., for strains accommodated to the Gluconacetobacter xylinus group in the α-Proteobacteria
(2012-06-01)
Yamada, Yuzo
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Yukphan, Pattaraporn
;
Vu, Huong Thi Lan
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Muramatsu, Yuki
;
Ochaikul, Duangjai
The genus Gluconacetobacter is divided into two groups phylogenetically, phenotypically and ecologically: the Gluconacetobacter liquefaciens group and the Gluconacetobacter xylinus group. For the latter group, the genus Komagatabacter is newly introduced, and the type species of the new genus is designated as Komagatabacter xylinus (Brown 1886) comb. nov. Twelve species of the Gluconacetobacter xylinus group are transferred to the new genus as new combinations. © Springer-Verlag and the University of Milan 2011.
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Statistical optimisation of culture conditions for biocellulose production by Komagataeibacter sp. PAP1 using soya bean whey
(2014-02-18)
Suwanposri, Amornrat
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Yukphan, Pattaraporn
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Yamada, Yuzo
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Ochaikul, Duangjai
A low-cost medium based on soya bean whey (SBW) was prepared as a by-product from agriculture and optimised for biocellulose (BC) production by Komagataeibacter sp. PAP1. The optimal conditions for BC production are: pH 6.21, 1.61% ethanol concentration (v/v) and 28.4°C. The use of optimised medium based on SBW increased BC production 3.6 fold compared to standard Hestrin-Schramm (HS) medium. The BC film produced from the optimised medium was stronger and more impermeable to water vapour and oxygen compared to the one produced from the standard HS medium. These properties allow SBW film to be developed into eco-friendly food packaging for oxygen-sensitive products. Its high water absorption capacity allows its use in biomedical application such as wound dressing. Our results demonstrate that SBW can be used as an alternative low-cost substrate for BC production on commercial scale. © 2014 by Maejo University, San Sai, Chiang Mai, 50290 Thailand.
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Ochaikul, Duangjail

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