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Publication Metadata only Assessing polyphenol components and antioxidant activity during fermented assam tea ball processing(2020-07-01) Pimpinan Somsong; Chalat Santivarangkna; Pimsiri Tiyayon; Chi Ming Hsieh; Warangkana Srichamnong; Chulalongkorn University; National Chung Hsing University; Mahidol University© 2020 by the authors. Fermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate... the composition of health-associated bioactive compounds in fermented tea balls made from Camellia sinensis var. assamica, which is naturally grown in the forests of northern Thailand. The processing involves steaming semi-mature tea leaves followed by anaerobicPublication Metadata only Bioethanol production from pretreated palm empty fruit bunch (PEFB) using sequential enzymatic hydrolysis and yeast fermentation(2021-06-01) Supawadee Polprasert; Ornjira Choopakar; Panagiotis Elefsiniotis; Mahidol University; The University of Auckland; Center of Excellence on Environmental Health and Toxicology (EHT)and P. stipitis) were introduced to stimulate the fermentation of the soluble sugars to ethanol. The fermentable sugar (glucose plus xylose) concentration generated during hydrolysis of pretreated PEFB was found to be mainly a function... of the pretreatment conditions (i.e. type of solvent, liquid-phase pH, and reaction time) as well as the hydrolysis time. Glucose was the major component of fermentable sugar in all tests; while the xylose content fluctuated from 3 to over 40% of that of glucoseItem Metadata only Are Fermented Foods Effective against Inflammatory Diseases?(2023-02-01) Paul A.K.; Lim C.L.; Apu M.A.I.; Dolma K.G.; Gupta M.; de Lourdes Pereira M.; Wilairatana P.; Rahmatullah M.; Wiart C.; Nissapatorn V.; Mahidol UniversityFermented foods have been used over the centuries in various parts of the world. These foods are rich in nutrients and are produced naturally using various biological tools like bacteria and fungi. Fermentation of edible foods has been rooted... that are difficult to treat, and current treatments for these disorders fail due to various adverse effects of prescribed medications over a long period of time. Fermented foods containing probiotic bacteria and fungi can enhance the immune system, improvePublication Metadata only Enzyme matching design approach on very high gravity liquefaction and saccharification of cassava root and cassava starch for ethanol fermentation(2018-01-01) Chularat Sakdaronnarong; Nattawee Srimarut; Rattana Chantasod; Supajit Sraphet; Kanokporn Triwitayakorn; Woranart Jonglertjunya; Mahidol University.0% corresponding to 286.8, 249.4, and 241.1 g/L, respectively. For VHG ethanol fermentation by Saccharomyces cerevisiae TISTR 5606, separate liquefaction and simultaneous saccharification and fermentation (SLSSF) gave a significantly higher ethanol concentration... compared with separate liquefaction and saccharification and fermentation (SLSF). From a 35% solid SLSSF system, the highest ethanol produced at 30 °C was 27.3 g/L from 72 h, respectively. The results suggested that SLSSF could effectively shorten the timePublication Metadata only Optimization of bio-succinic fermentation process from crude glycerol by actinobacillus succinogenes(2021-08-01) Suwimon Kanchanasuta; Verawat Champreda; Nipon Pisutpaisal; Chatchawal Singhakant; King Mongkut's University of Technology North Bangkok; Mahidol University; Thailand National Center for Genetic Engineering and Biotechnology; Center of Excellence on Environmental Health and Toxicologycarbon flux to the C4 pathway using crude glycerol supplemented with MgCO3 compared to that with CaCO3.The carbonate salts tended to induce C3 metabolic pathway in fermentation using pure glycerol which was in accordance with the ratio of acetic acid... to glycerol (AA/GL). The highest succinic acid concentration of 17.9 g/L from crude glycerol was achieved from batch fermentation in a lab-scale fermenter with the maximum glycerol utilization of 99.9% which were higher than those obtained from fed-batchPublication Metadata only Candida shehatae and Saccharomyces cerevisiae work synergistically to improve ethanol fermentation from sugarcane bagasse and rice straw hydrolysate in immobilized cell bioreactor(2016-11-01) Pareena Meethit; Pirayaprach Ratanaprasit; Chularat Sakdaronnarong; Mahidol University-fermenting yeasts, respectively. Xylose-fermenting strain grows slower than glucose-fermenting one, therefore low efficiency of xylose-to-ethanol conversion was found. To enhance the efficiency of ethanol fermentation, the present work proposed to improvePublication Metadata only Enhanced thermophilic bioenergy production from food waste by a two-stage fermentation process(2018-06-01) Jaruwan Wongthanate; Kanda Mongkarothai; Faculty of Environment and Resource Studies, Mahidol University© 2018, The Author(s). Purpose: The objective of research was emphasized on the optimal conditions (initial pH and C/N ratio) for enhancing bioenergy from food waste by a two-stage fermentation process. Methods: Bioenergy production from food waste....0 and the optimal C/N ratio of 30 was used as a substrate in the second stage of thermophilic biomethane production. Thermophilic biomethane production from hydrogen fermentation effluent provided the maximum methane yield of 310.77 mL CH4/g COD at initial pH 7Publication Metadata only Volatile fatty acids (VFAs) production from Palm oil mill effluent (POME) fermentation(2015-01-01) S. Chinwetkitvanich; H. Jaikawna; Mahidol University; Rajabhat University© 2015 Taylor & Francis Group, London. This study was to examine the optimum Hydraulic Retention Time (HRT) for POME fermentation to achieve high Volatile Fatty Acids (VFAs) production. Two sets of POME fermentation (with and without SodiumPublication Metadata only Extract from the fermented soybean product Natto inhibits Vibrio biofilm formation and reduces shrimp mortality from Vibrio harveyi infection(2018-01-01) Pattanan Yatip; D. Nitin Chandra Teja; Timothy W. Flegel; Chumporn Soowannayan; Mahidol University; Thailand National Science and Technology Development Agency. With this objective, an extract from the Japanese fermented soybean product, Natto was tested with the luminescent shrimp pathogen Vibrio harveyi (VH) for its ability to inhibit or degrade biofilm and to interfere with cell growth in broth. Natto is a traditional... fermentation product of Bacillus subtilis var Natto (BSN1). Using 96 well microtiter plates coated with 0.4% chitosan, we found that biofilm formation by VH was inhibited, while growth in parallel broth cultures was not. When an extract from Natto preparedPublication Metadata only Hydrogen from photo fermentation(2018-01-01) Alissara Reungsang; Nianbing Zhong; Yanxia Yang; Sureewan Sittijunda; Ao Xia; Qiang Liao; Faculty of Environment and Resource Studies, Mahidol University; Chongqing University of Technology; Chongqing University; Khon Kaen University; Taiyuan University of Technologyyield and environment benefits. This chapter provides an overview of PNSB and its enzyme system used in photofermentative hydrogen production, factors affecting fermentation, and hydrogen production from industrial waste, wastewater, and agricultural