Microbiological and biochemical changes in Thua nao fermentation

In this study, we aimed to investigate the microbiological and biochemical changes during the fermentation. It was showed that microbial population (bacteria and fungi) and pH increased with fermentation time. The bacterial groups isolated were further characterised and found to be Bacillus sp.; how...

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Main Authors: Chukeatirote,E., Chainun,C., Siengsubchart,A., Moukamnerd,C., Chantawannakul,P., Lumyong,S., Boontim,N., Thakang,T.
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Published: Academic Journals Inc. 2015
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http://cmuir.cmu.ac.th/handle/6653943832/39197
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spelling th-cmuir.6653943832-391972015-06-16T08:17:48Z Microbiological and biochemical changes in Thua nao fermentation Chukeatirote,E. Chainun,C. Siengsubchart,A. Moukamnerd,C. Chantawannakul,P. Lumyong,S. Boontim,N. Thakang,T. Microbiology Applied Microbiology and Biotechnology Food Science Infectious Diseases In this study, we aimed to investigate the microbiological and biochemical changes during the fermentation. It was showed that microbial population (bacteria and fungi) and pH increased with fermentation time. The bacterial groups isolated were further characterised and found to be Bacillus sp.; however, some Lactobacillus sp. and unidentified cocci were also detected. In addition, some chemical properties (i.e., pH and ammonia concentration) and enzymatic activities were determined. Proteases and amylases activities increased rapidly reaching a peak at 60 h (100% relative activity) and at 72 h (1,380 U), respectively. Phytase activity was also detected varying from 114.7-152.6 U. In contrast, lipases activity was minimal throughout the fermentation (0.78-1.31 U). © 2010 Academic Journals Inc. 2015-06-16T08:17:48Z 2015-06-16T08:17:48Z 2010-12-01 Article 18164935 2-s2.0-80053929237 10.3923/jm.2006.38.44 http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=80053929237&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39197 Academic Journals Inc.
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Microbiology
Applied Microbiology and Biotechnology
Food Science
Infectious Diseases
spellingShingle Microbiology
Applied Microbiology and Biotechnology
Food Science
Infectious Diseases
Chukeatirote,E.
Chainun,C.
Siengsubchart,A.
Moukamnerd,C.
Chantawannakul,P.
Lumyong,S.
Boontim,N.
Thakang,T.
Microbiological and biochemical changes in Thua nao fermentation
description In this study, we aimed to investigate the microbiological and biochemical changes during the fermentation. It was showed that microbial population (bacteria and fungi) and pH increased with fermentation time. The bacterial groups isolated were further characterised and found to be Bacillus sp.; however, some Lactobacillus sp. and unidentified cocci were also detected. In addition, some chemical properties (i.e., pH and ammonia concentration) and enzymatic activities were determined. Proteases and amylases activities increased rapidly reaching a peak at 60 h (100% relative activity) and at 72 h (1,380 U), respectively. Phytase activity was also detected varying from 114.7-152.6 U. In contrast, lipases activity was minimal throughout the fermentation (0.78-1.31 U). © 2010 Academic Journals Inc.
format Article
author Chukeatirote,E.
Chainun,C.
Siengsubchart,A.
Moukamnerd,C.
Chantawannakul,P.
Lumyong,S.
Boontim,N.
Thakang,T.
author_facet Chukeatirote,E.
Chainun,C.
Siengsubchart,A.
Moukamnerd,C.
Chantawannakul,P.
Lumyong,S.
Boontim,N.
Thakang,T.
author_sort Chukeatirote,E.
title Microbiological and biochemical changes in Thua nao fermentation
title_short Microbiological and biochemical changes in Thua nao fermentation
title_full Microbiological and biochemical changes in Thua nao fermentation
title_fullStr Microbiological and biochemical changes in Thua nao fermentation
title_full_unstemmed Microbiological and biochemical changes in Thua nao fermentation
title_sort microbiological and biochemical changes in thua nao fermentation
publisher Academic Journals Inc.
publishDate 2015
url http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=80053929237&origin=inward
http://cmuir.cmu.ac.th/handle/6653943832/39197
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