Consulta: creatorFacets:"Charernjiratrakul,Wilawan"
Registros recuperados: 4
Data/hora: 11/06/2024 00:46:38

Enhancement of &amp;#947;-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12
Provedor de dados: Electronic Journal of Biotechnology
Autores: Ratanaburee,Anussara; Kantachote,Duangporn; Charernjiratrakul,Wilawan; Penjamras,Pimpimol; Chaiyasut,Chaiyavat.
Lactobacillus plantarum DW12, a gamma-aminobutyric acid (GABA) producing strain, was used as a starter culture to produce a functional fermented red seaweed beverage (FSB). Optimal conditions for producing FSB were established using Central Composite Design by varying the amounts of monosodium glutamate (MSG), sucrose and the initial pH in MRS medium. After a verification test, 1% MSG, 6% sucrose and an initial pH of 6 were selected. Four treatments were tested: traditional formula (A), red seaweed-cane sugar-potable water = 3:1:10, w/w/v, initial pH 6; the traditional formula with a 5% starter culture consisting of 4.1 x 10(9) CFU of DW 12/ml (B); formula A modified by changing the amounts of cane sugar and MSG to 6% and 1%, respectively (C); formula C...
Tipo: Journal article
Palavras-chave: Functional fermented plant beverage; Î³-aminobutyric acid; Lactobacillus plantarum; Monosodium glutamate; Red seaweed; Response surface methodology.
Ano: 2011
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000300001

Selection of sulfur oxidizing bacterium for sulfide removal in sulfate rich wastewater to enhance biogas production
Provedor de dados: Electronic Journal of Biotechnology
Autores: Kantachote,Duangporn; Charernjiratrakul,Wilawan; Noparatnaraporn,Napavarn; Oda,Kohei.
Sulfur oxidizing bacteria (SOB) were isolated and tested in order to remove sulfide from high sulfate wastewater to reduce the amount of hydrogen sulfide (H2S) in the produced biogas. A promising SOB isolate, designated as isolate T307, was selected due to its best sulfide removal (86.7%) in the effluent of a sulfate reduction reactor (SRR) over a 24 hrs incubation. The bacterium was able to grow better as a mixotroph (yeast extract as a carbon source) than as a chemolithoautotroph. In addition, as a heterotroph, the bacterium grew well with yeast extract and peptone. Based on partial 16S rRNA gene sequence, the isolated T307 was an Alcaligenes sp. and was able to convert most of sulfide species (total sulfide: TS; dissolved sulfide: DS and H2S) into...
Tipo: Journal article
Palavras-chave: Biodesulfurization; Biogas; Effluent from a sulfate reduction reactor; Sulfide.
Ano: 2008
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582008000200013

Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages
Provedor de dados: Electronic Journal of Biotechnology
Autores: Kantachote,Duangporn; Prachyakij,Pakorn; Charernjiratrakul,Wilawan; Ongsakul,Metta; Duangjitcharoen,Yodsawee; Chaiyasut,Chaiyavat; Nitoda,Teruhiko; Kanzaki,Hiroshi.
Lactobacillus plantarum DW3 produced antifungal compounds that inhibited the growth of Rhodotorula mucilaginosa DKA, contaminating yeast in fermented plant beverages (FPBs) and various potential human pathogens. Phenyllactic acid (PLA) identified by gas chromatography- mass spectrometry (GC-MS) was produced at 31 mg/L PLA in MRS medium and 5 mg/ml inhibited growth of the target yeast in vitro by 90%. Other inhibitors were also present but not specifically identified. Results of in vitro tests showed that DW3 also had probiotic properties as it survived various human biological barriers resistance to pH 3, bile salts, growth without vitamin B12 and the presence and absence of oxygen. Its inhibitory effect against food borne pathogenic bacteria and spoilage...
Tipo: Journal article
Palavras-chave: Fermented plant beverage; Lactobacillus plantarum; Phenyllactic acid; Probiotics; Rhodotorula mucilaginosa; Weight control.
Ano: 2010
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582010000500002

Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer
Provedor de dados: Electronic Journal of Biotechnology
Autores: Kantachote,Duangporn; Kowpong,Kanjana; Charernjiratrakul,Wilawan; Pengnoo,Ashara.
The numbers of lactic acid bacteria (LAB) and yeasts that were present during a wild forest noni (Morinda coreia Ham) fermentation, the changes in its physico-chemical properties and levels of plant nutrients were investigated. LAB increased rapidly during the first 7 days and were the dominant population until after day 21 when the LAB were declining and the yeasts began to dominate. Identification of the LAB and yeasts to species level showed that the dominant LAB throughout was Lactobacillus plantarum while Lactobacillus pentosus was found but only at day 21. Saccharomyces cerevisiae was the most dominant species of yeast throughout but was slowly replaced by Pichia membranifaciens and then Pichia anomala. Rhodotolura mucilaginosa, an aerobic yeast, was...
Tipo: Journal article
Palavras-chave: Lactobacillus plantarum; Morinda coreia Ham; Physicochemical property; Pichia spp.; Plant nutrients; Wild forest noni fermentation.
Ano: 2009
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000300009