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Item Metadata only Iodine stability and sensory quality of fermented fish and fish sauce fermented by using iodated salt(Mahidol University. Mahidol University Library and Knowledge Center, 2008) Boualapha Chanthilath; Visith Chavasit; Somsri Charoenkiatkul; Kunchit Judprasong, fermented fish and fish sauce are used instead. The stability of fortified iodine and its effect on the sensory qualities of fermented fish and fish sauce therefore needed to be evaluated. Fermented fish and fish sauces were produced with iodated rock... and grain sea salts (approx. 30 ppm iodine), respectively. Fermented fish was prepared by using freshwater fish mixed with salt and rice bran (at ratio 10.3:3.6:1) and fermented in a closed clay jar for 6 months at room temperature. Fish sauces were preparedItem Metadata only Roles of microorganism in the traditional process of fish sauce fermentation : flavor and aroma(Mahidol University. Mahidol University Library and Knowledge Center, 2024) Jeerapun Worapong; Chaufah thongthai; Kachorn Charoensiri; Saiyavit VaravinitItem Metadata only Comparative study on the fermentation of sato by mixed pure culture microorganism and yeast cake(Mahidol University. Mahidol University Library and Knowledge Center, 2002) Wachirapa Kheowrod; Kasem Kulpradit; Gritsanaruck Theeraraj; Suttinant NantachitThis research aimed to study the Sato fermentation process by way of a comparative study between a local wisdom process using yeast cake, and an experimental process using mixed pure culture microorganism of Aspergillus oryzae TISTR 3232, Amylomyces... the experiment were studied for variation of chemical properties and quantity of microorganisms during the 14 days of the fermentation process. Results from the study indicated that Sato products from mixed pure culture microorganism at any environmentalItem Metadata only Experimental fish sauce fermentation using enzymes and halophilic bacterial culteres(Mahidol University. Mahidol University Library and Knowledge Center, 2024) Chananan Mittranond; Chaufah ThongthaiTwo kinds of proteolytic enzyme prepatations, Proteinase T, a commercial preparation, and a crude pyloric enzyme preparation of marine fishes, together with halophilic bacterial cultures were used in experimental fish sauce fermentation. Physical... and chemical characteristics including clarity, color development, optical density absorbency, free tyrosine concentration, volatile reducing substances (VRS) as well as the organoleptic appraisal of the end products after 8 months of fermentation werePublication Metadata only Enhancement of ethanol production in very high gravity fermentation by reducing fermentation-induced oxidative stress in Saccharomyces cerevisiae(2018-12-01) Thanawat Burphan; Supinda Tatip; Tossapol Limcharoensuk; Kitsada Kangboonruang; Chuenchit Boonchird; Choowong Auesukaree; South Carolina Commission on Higher Education; Mahidol University© 2018, The Author(s). During fermentation, yeast cells encounter a number of stresses, including hyperosmolarity, high ethanol concentration, and high temperature. Previous deletome analysis in the yeast Saccharomyces cerevisiae has revealed... that SOD1 gene encoding cytosolic Cu/Zn-superoxide dismutase (SOD), a major antioxidant enzyme, was required for tolerances to not only oxidative stress but also other stresses present during fermentation such as osmotic, ethanol, and heat stressesItem Metadata only Effect of fermentation and microwave heating on survivorship and infection ability of trichinella spiralis larvae in fermented pork (NAHM)(Mahidol University. Mahidol University Library and Knowledge Center, 2008) Kittipong Vubsunthear; Wongdyan PandiiPublication Metadata only Technology transfer for small and medium soy sauce fermentation factories in Thailand: A consortium approach(1997-10-01) Thawatchai Mongkolwai; Apinya Assavanig; Chutima Amnajsongsiri; Timothy W. Flegel; Amaret Bhumiratana; Mahidol UniversityThere are a number of soybean fermentation products in Thailand. These include soy sauce, soybean paste, fermented soybean curd and fermented black soybeans. Although there are two or three large factories, the soybean fermentation industry mainly... Center for Soybean Fermentation (QCTC-Soybean Fermentation). By working closely with the consortium, this unit has initiated research and development activities that have benefited members of the consortium. The objectives of the QCTC-Soybean FermentationPublication Metadata only Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.(2009-01-01) Boualapha Chanthilath; Visith Chavasit; Somsri Chareonkiatkul; Kunchit Judprasong; Mahidol UniversityBACKGROUND: Universal salt iodization promotes the use of iodated salt for producing industrial food products, although it might affect product quality and iodine stability. OBJECTIVE: To assess iodine loss during fermentation of fermented fish... and fish sauces produced by using iodated salt and the effect on product sensory quality. METHODS: Fermented fish and fish sauces were produced with iodated rock and grain sea salts (approximately 30 ppm iodine). Fermented fish was prepared from freshwaterItem Metadata only Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas(2024-01-01) Ezekiel Adekoya A.; Chika Eze R.; Ezechukwu Okpara K.; Nwude Eze F.; Ezekiel Adekoya A.; Mahidol UniversityThis work examined the variation in chemical and biological properties of Moringa oleifera Lam. shoot (MOS) teas prepared under different degrees of fermentation, viz: non-fermented, semi-fermented and fermented. The chemical composition... and flavonoid compounds, with fermented MOS tea displaying the highest phenolic and flavonoid contents. With respect to antioxidant property, all tea extracts exhibited good radical scavenging activities against DPPH⋅, ABTS⋅+ and NO⋅, and the radical scavengingItem Metadata only Comparative effects of non-fermented and Lacticaseibacillus paracasei-fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An in vitro colonic model(2024-12-30) Balmori V.; Marnpae M.; Kamonsuwan K.; Chusak C.; Nungarlee U.; Sivapornnukul P.; Chanchaem P.; Payungporn S.; Charoensiddhi S.; Suantawee T.; Thilavech T.; Adisakwattana S.; Balmori V.; Mahidol UniversityPomelo juice, especially from the Tubtim Siam cultivar, may offer prebiotic benefits by promoting beneficial gut bacteria. This study evaluated the impact of non-fermented and Lacticaseibacillus paracasei (L. paracasei)-fermented pomelo juice on gut... microbiota using an in vitro colonic fermentation model. The L. paracasei-fermented juice significantly increased lactobacilli levels compared to the non-fermented juice, while both treatments similarly suppressed coliforms within 24 h. Microbiota analysis