Ochaikul, Duangjail
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Ochaikul, Duangjail
Alternative Name
Ochaikul, D.
Ochaikul, Duangjai
Ochaikul, Daungjai
Email
daungjai.oc@kmitl.ac.th
12 results
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Item type:Publication, Bioethanol production from cassava starch using co-culture of saccharolytic molds with Saccharomyces cerevisiae TISTR 5088(2024-08-01); 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Bacterial cellulose and bacterial cellulose/chitosan films containing mangosteen pericarp extract for wound dressings(2021-01-01); Appropriate wound dressings for maintaining a moist wound environment, inducing re-epithelialization and protection from infection have been widely developed. Recently, many biocompatible polymers and bioactive substances have been extensively used for wound healing applications. In this study, bacterial cellulose film (BC-MPE film) and bacterial cellulose/chitosan film (BC/CH-MPE film) containing 1.56 mg/mL of mangosteen pericarp extract (MPE) were prepared. Antibacterial activity, cytotoxicity, physical and mechanical properties of the dry films were investigated. The BC film with MPE presented non-cytotoxic effect after 20 h of exposure to mouse fibroblast cell line (L929). The prepared films performed carrier of bioactive compounds that exhibited antibacterial activity against bacterial infection in burn wounds. The morphology of the films showed the characteristic of ultra-fine network structures with the entrapment of compounds. In addition, the compact structure was observed due to the rapid moisture loss during vacuum drying process. SEM images also showed that BC/CH-MPE film formed layers with chitosan entrapment causing the film to become thicker than BC-MPE film. The formation of MPE and chitosan in modified films was also confirmed by FTIR. The compact structure of BC/CH-MPE film led to the decrease in cumulative release of xanthone, WVTR and WAC. Moreover, the existence of chitosan in BC layers provided more flexible properties than the non-chitosan film. The chitosan addition demonstrated an influence of barrier film to protect the wound. Therefore, BC and chitosan were considered as suitable candidates for wound dressing material and xanthone content of MPE promoted wound healing as an effective therapeutic agent. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Bacterial cellulose production and application on a fat replacer on fat-reduced Chinese sausage(2023-05-01); Bacterial cellulose (BC) produced by Acetobacter xylinum TISTR 976 strain was used as a fat replacer in Chinese sausage and the properties of this product were investigated in the present study. The BC was prepared by fermentation with a coconut medium for 10 days. To remove bacterial cells, the purified BC was soaked in 1% (w/v) NaOH. The bacterial cellulose powder (BCP) was prepared by two methods including soaking in NaOH (BCP-M1) and grinding and soaking in NaOH (BCP-M2). The BC was neutralized, squeezed and kept in -20°C. The frozen BC were freeze dried at -50°C for 8 h. The BC dried product was finally ground into fine powder (diameter 0.5 mm). The second method (BCP-M2) produced the better quality of BC by showing physical appearance, water holding capacity, oil holding capacity were not significant difference from commercial BCP. In addition, BCP-M2 presented non-cytotoxic effect to Vero cell by MTT cytotoxicity. BCP can be replaced for pork fat for Chinese sausage production. The fat contents of Chinese sausage were reduced significantly (1-2%) when BCP was incorporated into the Chinese sausage. Fiber contents were increased significantly in this product compared to those of control (containing no BCP and 24% fat). 1% BCP treatment and control treatment had the higher springiness scores than other samples. Textural hardness was significantly increased for BCP-added treatment. Moreover, the concentration of 1% BCP also increased acceptable sensory qualities. The product shelf life in the vacuum-package was studied at 4°C and room temperature (30±2°C) for 28 days. Thiobarbituric acid value was increased at room temperature storage. When it was stored at 4°C, there is a few changes of concentration of thiobarbituric acid. The result indicated that BCP could be used to replace fat in the production of Chinese sausage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages(2021-01-01); Kombucha is a healthy traditional beverage which is made by fermenting products with a symbiotic culture of acetic acid bacteria and yeasts. In present study, leaves of kitchen mint (Mentha cordifolia Opiz. Ex Fresen) and leaves of oolong tea (Camellia sinensis) were fermented in kombucha formula. After fermentation, titratable acidity contents and ethanol of kitchen mint, oolong tea, and mixtures of oolong tea and kitchen mint kombucha samples gradually increased with a period of fermentation time. At day 14 of fermentation, phenolic compounds and flavonoids were increased in all kombucha samples. The numbers of acetic acid bacteria and yeast in kombucha had gradually raised during 7–14 days of fermentation. DPPH and ABTS scavenging activities of these kombucha increased over a period of fermentation time and shown the highest antioxidant capacity on day 14 of fermentation. In addition, all kombucha samples exhibited the antioxidant effects by attenuating H<inf>2</inf>O<inf>2</inf>-induced ROS production, increasing mRNA expression of catalase, glutathione reductase (GRe), and Mn-SOD, and inducing GRe enzymatic activity in HEK-293 cells. Kombucha beverage can be used as the healthy beverages for attenuation of oxidative stress in many diseases. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits(2023-05-01); Mangmool, SupachokeKombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Production of Herbal Vinegar Using Isolated Microorganisms from Traditional Herbal Vinegar Fermentation(2023-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Optimization of bacterial cellulose production from wastewater of noodle processing by komagataeibacter sp. Pap1 and bio-cellulose paper production(2020-11-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Characteristics and antioxidant activity of royal lotus pollen, butterfly pea flower, and oolong tea kombucha beverages(2021-10-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Isolation and identification of fungi with glucoamylase activity from loog-pang-khao-mak (A Thai Traditional Fermentation Starter)(2020-03-01); ; 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Characteristics and Antioxidant Activities of Kombucha from Black Tea and Roselle by a Mixed Starter Culture(2023-12-29); 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.