Duongruitai Nicomrat

Application of Microbial Community for Enhancing Nutritional and Appealing Fermented Juice

Varieties of long known traditional fermented beverages are developed since their unique delicious and aroma. Additional nutrition value added in fermented drinks revealing their health benefits are especially interesting for the consumers nowadays. In the fermentation process isolated indigenous microbes habituated on the fruit surface as well as inoculated commercial species or niches have been shown for their success in Saccharification process. In this study, the researchers have applied our identified microbial mixtures isolated to be anticipating community starter in sugar production process. In addition, they were aimed to do enhancing nutritional value to the fermented juice. The selective cultures were obtained from fermented banana juice including yeasts Saccharomyces spp. and bacteria Lactobacillus sp., and Bacillus sp., yielding high protein contents, sweet aroma, and organic acids. Moreover, it was observed that weak acidity with pH 3-4 together with high reducing sugar and nutritious protein contents could be detected if particularly prior activated microbes were incubated for at least 10-15 days in fragrant bananas juice and two banana varieties; Naamwa banana (Musa sapientum L.) and lady finger banana. The modified wine fermentation approach of microbe mixtures can considerably use to improve the unique characteristics of wine that are nutritive protein supplementation as well as juice fermentation savour.

Friction Coefficient and Worn Surface of Ferromagnetic Materials under Magnetic Fields

Several machine components including a part of electrical circuit box, an electrical motor and an automotive part were common ferromagnetic materials used under the magnetic fields. In the general, their friction had occurred in the magnetized materials during operation. The friction coefficient of the sample under magnetic fields was different from the sample without magnetic field treatment. Its friction coefficient had correlation with wear behavior of specimens. The wear protection procedures for the ferromagnetic parts during operation are recognized different from others without magnetization. Its friction coefficient was thus used to measure the wear characteristics with a ball on disc friction tester. The microstructure of wear trace and debris was investigated by scanning electron microscope. From the results, the magnetic fields affected the change of friction coefficient. The friction coefficient was decreased with an increasing magnetic intensity. This was because the wear debris was induced and thus decreased the adhesive wear mode during friction test.

A Reliable Homemade Tissue Culture Protocol for Dendrobium Orchid Cultivation

Murashige and Skoog (MS) medium, a common tissue culture media for orchids which is mostly supplemented with various natural organic substances with high nutritional values can accelerate the growth of plant tissues. Nevertheless, the knowledge of actual compositions of these natural added substances is limited, causing various culture results. In this study, we have investigated the effects of added natural organic nutrient ratios on 2 orchid tissue cultures, Dendrobium, Dendrobium farmeri Paxt. and Dendrobium griffithianum Lindl. Additionally, simple, affordable medium recipes, MS media supplemented with banana were thus economically sterilized by either a simple type steaming vapor boiler or an autoclave for reliability improvement. The results showed that the orchids grew better in medium supplemented with Namwa banana especially at 150 g/L for Dendrobiumfarmeri Paxt. and 75 g/L for Dendrobium griffithianum Lindl. The suitable steaming procedure at 100°C for 60 minutes was adequate for eliminating most pathogens from the media and helped both orchid seedlings cultivated very well. Moreover, the optimized homemade tissue culture protocol provides fast effectiveness, simplicity, consistently high nutritional values, and practically being suitable technique for ready transferring to the community.

An Antagonism of Isolates of Root-Associated Bacteria Consortia Habituating in Banana Rhizosphere

Microbial diversity based on plant-microbe interaction as well as most fungal diseases which are such multipathogen complexes have been long researched. Most beneficial microbes promote the growth of the plant but inhibit the growth of plant pathogen as biocontrol agents and are reported for their establishment being microbial communities associated to the plant roots. We were interested in understanding the antagonistic activity of root-associated bacterial communities in the rhizospheres. In this experiment, common bacteria associated with banana root exudation that were cultivated and isolated harbored specific antagonistic to common pathogen. In the experiments, the root (rhizosphere), and interior of the pseudostem (endosphere) samples were high CFU counts in the extracted endosphere than in rhizosphere of banana roots (6-8 and 4-5 CFU/ g, respectively). Antibacterial activity as bioactive agents were detected from these microbes as antagonis activity against plant pathogens that were Bacillus indicus, Pseudomonas palleroniana, Penicillium spp and Fusarium oxysporum. both mixed consortia could control Fusarium, fungal pathogen in banana. From this study, the isolates of indigenous bacteria obtained from banana rhizosphere can be potential for agricultural uses as further as disease-suppressive microorganisms provides promising perspectives for sustainable plant protection.

Lactic Acid Bacteria Starter Participating in Hygienic Long Shelf-Life of the Plaa-Som Fermented Product

Consumptions of fermented vinegar made of fresh fruit juices have been increased dramatically due to their freshness, high vitamin content, and low caloric consumption. Unpasteurized fruit juice produced by pressing or squeezing of the fruits also have many diverse microflora which is normally present on the surface of fruits during harvest and postharvest processing and possibly include transport, storage, and processing. In the study, many microorganisms producing acid especially bacteria, fungi, and yeasts demonstrated the high acid production and using fruit juice as a substrate for their growth. Three acid producing bacteria were isolated and characterized for the acid production as well as applied for the fruit vinegar fermentation process.

The Relationships among Microorganisms in Paddy Soil of Rice Varieties at Sanamchaikate, Chachoengsao

The research was conducted to understand the diversity of microbial communities in the rice cultivars KDM 105 in the rice fields at Sanamchaikate, Chachoengsao Province. The culturing bacterial community in paddy soil before planting, during the planting and sowing of rice, and after rice collection as well as isolation of free nitrogen fixing bacteria under aerobic and anaerobic conditions were identified by molecular comparision of 16S small subunit rRNA genes as well as species diversity and their richness by Most Probable Number (MPN) method. Culturable bacterial isolates in the soil around the roots of rice varieties were determined for their physical appearances on the solid culture (Plate culturing method) and the microscopic observation under light microscope. It was found that bacteria in the paddy soil complemented with organic fertilizers and no pesticide application for over five years had a pH range from 5.2 to 5.5 cultivated jasmine rice, 8-9 log Units of free N2-fixing bacteria near the roots compared with those in other area having 4-5 log Units. Most of them were identified to be Pseudomonas sp. Microbacterium sp. Bacillus sp. Stenotrophomonas sp. and Burkholderia sp., by homology comparison of 16S rDNA gene at 98, 97, 99, 99.5, and 99%, respectively. This research revealed the recognizable complex and change in soil bacteria presented in paddy ecosystem. In any critical change of to the soil, the study of microbial diversity, compositions and their richness can be further useful for indicating proper soil management.

In Vitro Susceptibility of Silver Nanoparticles on Thai Isolated Fungus Pyricularia oryzae from Oryza sativa L. Leaves

Silver nanoparticles (AgNPS) have been known for their effectiveness as antimicrobial agents due to their extremely large relative surface areas increases their contact with bacteria and fungi thus improving its bacteriocidal and fungicidal effectiveness. In this experiment, AgNPs were tested for antifungal activity on a rice blast fungus, Pyricuralia oryzae which is anamorph of Magnaporthe oryzae. In Vitro inhibitory property of AgNPs were observed on the fungi isolated from rice leaves and the survival isolates after AgNP treatment. The results showed AgNPs retarded and reduced the fungal growth at low concentration of 25 μg ml-1. The retarded fungi after previously treated with AgNPs gave very slower hyphal growth. The results demonstrated that AgNP can strongly inhibit the fungal growth and colony formation. AgNPs can thus be improved to be promising antifungal agents against Pyricularia oryzae with its suitable formula of AgNP in the fungicidal materials.

Diverse Aspergillus Isolates from the First Step of Vinegar Fermentation and its Application in Sugar Production

In vinegar production, there are several groups of microorganism consortium acting at different stages at each time. In the first step of alcoholic fermentation process, molds and yeasts are also crucial for vinegar fermentation, yielding sugar contents by accelerating the first step of vinegar fermentation of high ethanol production in the fermentation if the raw materials have complex components such as starch, cellulose, hemicellulose, pectin. Most dominant fungi species identified to be molds Aspergillus spp. had activities in breaking starch into sugar moiety in the present of oxygen. In the study, isolates of Aspergillus spp. were tested for their sugar production containing high contents from various cellulosic materials.

Assorted Lactic Acid Bacteria with Yeasts in Alcohol Submerged Fermentation Step of Vinegar Production

In the spontaneous vinegar fermentation process, diverse microorganisms considered as crucial microorganisms to succession of the vinegar fermentation control most pathogenic microorganisms. The predominant communities in fermented vinegar are acetic acid bacteria (AAB) functioning at the last step of acetic acid formation. However, lactic acid bacteria (LAB) also present in the vinegar, help produce high, quality vinegar and involve in the initial phase of starch degradation and alcohol production. In this study, the research was performed to understand the effects of LAB together with yeasts, Saccharomyces cerevisiae on on alcoholic and acetification production. In the experiment, mixtures of isolated LAB from fermented banana vinegar were tested for their functions together with yeasts in the alcoholic fermentation step. The results showed that indigenous LAB had more predominant effective species helping the induction of sugar but reduction in pH. This observation thus indicated the importance of inoculated LAB isolates in vinegar fermentation process as enhancer of the quality in vinegar fermentation.

Diversified Microbial Community Developed in Different Fruit Juice of Wine Fermentation

In the process of grape wine fermentation, it has been long known that different flavor, aroma and taste characteristics are usually from various microbes associated grape strains and grape varieties. In the study, we were interested in understanding diversity of microbial niches of fermented glutinous rice ball developed in variety of fruit wine fermentation. Since different raw materials, fruits together with different microbial consortium associated with fruit surface itself affected various dominant culturable bacterial and fungal species. In the study, freshly prepared juices of fruits; mangoes and apples after processing without the pasteurization at 65°C for 30 min revealed dissimilar pH profiles and reducing sugar contents as well as alcohol production. Under microbiological examination as well as serial dilution agar plate technique, diverse dominant bacterial and fungal isolates were detected in the wine sample of the fruits pasteurized. The nutrients originated in apple sample caused more populations of microbes, including dominant bacilli, detected in the fermented broth since they were found in apples than in mangoes (104-1013 and 104-106 cells/ mL, respectively). From the results, it was shown that different nutrient sources played more important roles in stimulation of variations in microbial assort and possibly more complex in fermented juice qualification. The understanding in microflora consortium involving in wine fermentation for each fruit type should be helpful in monitoring and reflecting the concurrent microbial activity present in the large scale of wine production, reducing the risks of existing spoilage species.