Warawut Krusong

Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor

To evaluate the comparative impact of high initial concentrations of acetic acid (AAi) and of ethanol (ETi) on acetification rate (ETA).

Luffa sponge offsets the negative effects of aeration on bacterial cellulose production.

To offset the negative effects of aeration on bacterial cellulose (BC) production by acetic acid bacteria using enmeshed cellulose microfibrils (CM) on luffa sponge matrices (LSM).

Baby corn fermented vinegar and its vapour control postharvest decay in strawberries

Infection by Botrytis cinerea is a major cause of postharvest decay in strawberries. The efficacy of baby corn fermented vinegar (BFV) for growth inhibition of B. cinerea was investigated by diffusing 0%–0.225% acetic acid from BFV or glacial acetic acid into potato dextrose agar. BFV containing 0.225% acetic acid completely inhibited the growth of B. cinerea. Strawberry-flavoured baby corn fermented vinegar (SF-BFV) was developed to mask unfavourable smells caused by BFV. The effectiveness of BFV liquid and vapour for controlling postharvest decay in strawberries was evaluated along with associated sensory analyses. Taste panellists readily accepted fruit that had been sprayed with SF-BFV or exposed to BFV vapour, both treatments that significantly reduced fruit decay. Strawberries inoculated with B. cinerea were also tested. Shelf life at 4 °C of strawberries sprayed with SF-BFV was extended to 7 days while that of fruit exposed to BFV vapour was extended to 11 days.

Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar

To improve the thermotolerant properties (TTP) of acetic acid bacteria (AAB) cells for high temperature acetification.

Susceptibility of Klebsiella pneumoniae on coriander leaves to liquid- and vapor-phase ethanol

The bio-control of ethanol on Klebsiella pneumoniae on fresh coriander leaves for significantly reducing consumer health risk was investigated. Washed and sterilized leaves of coriander were inoculated with K. pneumoniae cultured in Trypticase Soy broth. Susceptibility of the K. pneumoniae to liquid- and evaporated vapor-phase ethanol (EVE) was then examined in vitro Complete inhibition of K. pneumoniae was found with 18% (v/v) liquid ethanol. Exposure for 15 min to EVE (9.00 ± 0.8 mmol L(-1)) completely destroyed K. pneumoniae (4.04 ± 0.02 log CFU/ml) spread on Mueller Hilton agar at 30 ± 2°C. The effect of EVE with and without evaporated water vapor (EWV) on the susceptibility of K. pneumoniae on fresh coriander leaves was examined. While exposure to EVE affected the survival of K. pneumoniae, the degree of reduction depended on both the inoculation level and the EWV. Complete reduction of K. pneumoniae was achieved for the low inoculation level by EVE alone (37 ± 2% relative humidity; RH) but susceptibility was reduced with EWV (high RH; 80 ± 2%). Scanning electron microscope (SEM) images of inoculated coriander leaves confirm the effects of EVE in reducing levels of K. pneumoniae Exposure to EVE alone proved an effective bio-control for K. pneumoniae on fresh coriander leaves.

Retarding Changes of Postharvest Qualities of Sweet Basil (Ocimum basilicum Linn.) by Vapor-Phase Vinegar

ABSTRACT Fresh leaves of sweet basil (Ocimum basilicum) were exposed to ambient upland rice vinegar (URV) vapor containing 4% acetic acid (AA) for 0, 2, 4, 6, 8, or 10 min, before packing in polyethylene bags and storing at 12°C. This extended the postharvest storage life of sweet basil by retaining greenness, freshness, and antioxidants. The gas chromatography-mass spectrometry (GC-MS) results showed a number of other volatiles in URV vapor, including ethyl acetate, propane, pentanal, and acetic acid.

Bioenrichment of Vitamin B12 in Fermented Foods

Vitamin B12 (cobalamins) is important for nutrition and health but it cannot be synthesized by plants or animals. Vitamin B12 enrichment in some vegetarian diets by the safe bacteria have been developed and presented.