Ochaikul, Duangjail
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Ochaikul, Duangjail
Alternative Name
Ochaikul, D.
Ochaikul, Duangjai
Ochaikul, Daungjai
Email
daungjai.oc@kmitl.ac.th
17 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, Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae)(2012-11-23) - 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, 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, Production and quality improvement of the tropical fruit tamarind (Tamarindus indica Linn.) wine(2018-05-01); Suwanposri, A.Tamarind (Tamarindus indica Linn.) is one of the most popular tropical fruit with many benefits in Thailand. It have been used as a food ingredient for a long time and has many therapeutic properties. Therefore, The research finding was to produce and improve the quality of tamarind wine. The two varieties of Saccharomyces cerevisiae var. burgundy and montachae were chosen for tamarind wine fermentation. Both varieties produced similar percentages of alcohol by volume but for the sensory evaluation showed that montachae was better than burgundy with the 3.87 ± 0.10 points. The optimal conditions for production of tamarind wine was 10% inoculum concentration, 5% tamarind juice and 20 °Brix total soluble solid with the 0.67 percentage of alcohol by volume and 3.63 ± 0.10 points from sensory evaluation. Then the quality of tamarind wine was improved by mixing tamarind juice with pineapple juice and roselle juice. The result showed that, production of wine using only tamarind juice was obtained the maximum sensory evaluation result with 3.58 ± 0.24 points. In conclusion, tamarind can be used as substrate for production of wine. It will be meet an alternative way to add value to tamarind. Moreover, the produced tamarind wine had a good taste which the acceptance from the consumers without the quality improvement. - 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, Statistical optimisation of culture conditions for biocellulose production by Komagataeibacter sp. PAP1 using soya bean whey(2014-02-18) - 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)