Ochaikul, Duangjail
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Ochaikul, Duangjail
Alternative Name
Ochaikul, D.
Ochaikul, Duangjai
Ochaikul, Daungjai
Email
daungjai.oc@kmitl.ac.th
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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, 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.