Browsing by Author "Manida Chorum"

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    Antioxidant and antibacterial activities of Pandanus amaryllifolius Roxb. (Pandanaceae) prop roots and its application for a novel bacterial cellulose (Nata) fermentation by enzymatic hydrolysis
    (Open Science Publishers LLP Inc., 2022) Thanasak Lomthong; Manida Chorum; Srisuda Samaimai; Panarat Thongpoem; P. Thongpoem; Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand; email: panarat_t@rmutt.ac.th
    Pandanus amaryllifolius Roxb. (Pandanaceae) prop root was investigated for biological activities, i.e. antioxidant (DPPH radical scavenging assay) and antibacterial activity against Staphylococcus aureus DMST 2933 and Escherichia coli DMST 4212. The results showed that a crude extract of pandan prop roots exhibited antioxidant activity with IC50 of 230.24 ± 10.69 µg/ml, and it had a total phenolic content of 24.75 ± 0.74 mg GAE/g of TPC content and inhibited the growth of S. aureus DMST 2933 with 9.75 ± 0.35 mm of inhibition zone diameter. The prop root powder was used to develop a novel bacterial cellulose (BC) production using enzymatic hydrolysis. The maximum total soluble solids content at 2.67 ± 0.29 Brix was found when using prop root powder at 100 g/l with 4.0% (v/v) of the commercial enzyme (iKnowZyme¨ cellulase) after incubated at 50¡C, pH 5.0 for 24 h. The hydrolysis pandan prop root was fermented at room temperature for nine days with Komagataeibacter xylinus AGR 60, yielded 13.5 ± 0.50 mm of thickness with 7.90 ± 0.10 g of dry weight. Scanning electron microscope and Fourier-transform infrared spectroscopy were used to characterize the physical and chemical structure of the BC produced from pandan prop root, revealing that pandan prop root has the potential for a novel BC production with bioactivities of antioxidant and antibacterial properties. © 2022 Lomthong, et al.
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    Development of sweet fermented rice (Khao-Mak) production using a pure culture of Amylomyces rouxii TISTR 3182 by the mixture design approach
    (Springer, 2024) Sujaya Rittisorn; Manida Chorum; Sorayaporn Ratchakit; Nattawan Klaeabangthong; Srisuda Samaimai; Thanasak Lomthong; T. Lomthong; Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology, Thanyaburi, Pathum Thani, 12110, Thailand; email: thanasak_l@rmutt.ac.th
    A mixture design approach was used to investigate how different types of glutinous rice impacted the production of sweet fermented rice (Khao-Mak) using a pure culture of Amylomyces rouxii TISTR 3182. White glutinous rice provided the highest total soluble solids (TSS) and alcohol content (24.3 ± 0.35oBrix and 2.0 ± 0.14%, respectively). The combination of black glutinous rice (88%) with white glutinous rice (12%) gave the highest total phenolic content (TPC) at 120.21 ± 2.20ʵg GAE/mL. The optimal combination was chosen for large-scale production, yielding 22.00 ± 0.5oBrix, 1.63 ± 0.23%, and 102.98 ± 0.76ʵg GAE/mL of TSS, alcohol, and TPC, respectively. Thin-layer chromatography (TLC) revealed that the sugar obtained from the fermentation was glucose. Scanning electron microscopy (SEM) showed that growth of the fungal strain hydrolyzed the rice structure during fermentation. The crude extract of sweet fermented rice, fermented using a pure fungal strain culture through a biotechnological approach, suppressed the growth of Staphylococcus aureus DMST 2933 and Salmonella sp. ATCC 13311. © Association of Food Scientists & Technologists (India) 2024.