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: Ekachai Chukeatirote, Chularat Chainun, Apiradee Siengsubchart, Churairat Moukamnerd, Panuwan Chantawannakul, Saisamom Lumyong, Nitaya Boontim, Primprao Thakang
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Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/50410
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-504102018-09-04T04:50:10Z Microbiological and biochemical changes in Thua nao fermentation Ekachai Chukeatirote Chularat Chainun Apiradee Siengsubchart Churairat Moukamnerd Panuwan Chantawannakul Saisamom Lumyong Nitaya Boontim Primprao Thakang Agricultural and Biological Sciences Immunology and Microbiology Medicine 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. 2018-09-04T04:40:47Z 2018-09-04T04:40:47Z 2010-12-01 Journal 18164935 2-s2.0-80054027543 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80054027543&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/50410
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
Immunology and Microbiology
Medicine
spellingShingle Agricultural and Biological Sciences
Immunology and Microbiology
Medicine
Ekachai Chukeatirote
Chularat Chainun
Apiradee Siengsubchart
Churairat Moukamnerd
Panuwan Chantawannakul
Saisamom Lumyong
Nitaya Boontim
Primprao Thakang
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 Journal
author Ekachai Chukeatirote
Chularat Chainun
Apiradee Siengsubchart
Churairat Moukamnerd
Panuwan Chantawannakul
Saisamom Lumyong
Nitaya Boontim
Primprao Thakang
author_facet Ekachai Chukeatirote
Chularat Chainun
Apiradee Siengsubchart
Churairat Moukamnerd
Panuwan Chantawannakul
Saisamom Lumyong
Nitaya Boontim
Primprao Thakang
author_sort Ekachai Chukeatirote
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
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80054027543&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/50410
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