Browsing by Author "T. Foophow"

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    Effect of culture conditions and medium compositions on kojic acid production by Aspergillus oryzae ATCC 10124
    (Institute of Physics Publishing, 2019) A. Promsang; V. Rungsardthong; B. Thumthanaruk; C. Puttanlek; D. Uttapap; T. Foophow; V. Phalathanaporn; S. Vatanyoopaisarn
    Kojic acid is a secondary metabolite produced by some strains of Aspergillus spp and has been exploited commercially in food and cosmetic products. The objective of this work was to optimize the cultivation conditions of Aspergillus oryzae ATCC 10124 prior to triggering the fermentation process using organic broken rice noodles (OBRN) as a carbon source. Trials with various carbon and nitrogen sources show that 10% glucose and 0.05% yeast extract with ammonium sulfate was favorable for A. oryzae to produce kojic acid (1.58 g/L at day 4 of cultivation). Initial pH and agitation rate significantly affected the kojic acid formation. The maximum quantities of kojic acid were obtained when the pH of the medium was at 2.5, and shaking was at 200 rpm, at 1.60 g/L and 1.65 g/L, respectively. When the carbon source was changed to OBRN, the substrate was saccharified by alpha-amylase and glucoamylase, and 100% of the hydrolysate was used to replace glucose for the kojic acid fermentation. Kojic acid content increased when using OBRN, at 1.52 g/L, and was comparable to that yielded from the fermentation with glucose (1.58 g/L). � Published under licence by IOP Publishing Ltd.
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    Protease producing bacteria isolated from mangrove forest sediments in Eastern Thailand: Screening, identification and optimization
    (Global Science Publications, 2015) T. Foophow; J. Tangjitjaroenkun; T. Foophow; Department of Food Processing and Technology, School of Culinary Arts, Suan Dusit University, Bangkok, Thailand; email: tita_foo@dusit.ac.th
    Proteases from microorganisms with highly specific activities and high resistance to salt have been an increasing interest because they have potential uses in various industrial fields, mainly in the food industry and detergent. In this research, protease producing bacteria from the sediments of three mangrove forests in Chanthaburi were isolated, screened and identified. 46 isolates exhibited proteolytic activity on SKA containing 3%NaCl. High bacterial diversity was found in sediments from Mangrove Forest Resources Development Station 2, Thason. The results of 16S rRNA sequence analysis showed that 45 isolates were related to Bacillus sp., whereas only isolate TS32 was related to Rhodococcus sp. 13 isolates exhibited high proteolytic activity based on a clear zone diameter of more than 10 mm. They can be divided into 3 groups: related to B. aquimaris TF-12, B. aryabhattai B8W22 and B. gibsonii DSM8722. Among these isolated bacteria, isolate KB111, similar to strain TF-12, exhibited maximum enzymatic activity (47�1.03 U/mL). The optimum temperature and pH for its activity were 40�C and 7.0, respectively. According to the effect of salinity, isolate KB111 is a moderately halophilic bacteria. In Chanthaburi, mangrove forest sediments have high diversity of protease-producing bacteria; these bacteria have appropriate characteristics for application in industrial fields. � Global Science Publications.
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    Proximate analysis and physico-chemical properties of flour from the seeds of the China chestnut, Sterculia monosperma ventenat
    (2009) S. Noitang; S.A. Sooksai; T. Foophow; A. Petsom
    The aim of this study was to evaluate nutritional composition of china chestnut seeds, Sterculia monosperma Vent. and analyze the physico-chemical properties of flour from the seeds. The results obtained on proximate analysis of china chestnut seeds, S. monosperma, revealed that they contained mostly carbohydrate (73.7% dm), followed by fat (12.0% dm), protein (7.8% dm), fiber (5.5% dm) and ash (1.0% dm). They have a relatively high content of potassium (12.3 mg g-1 dm) following by phosphorus (2.30 mg g-1 dm), magnesium (1.87 mg g-1 dm), sulfur (0.88 mg g-1 dm) and calcium (0.14 mg g-1 dm). The fatty acids profile was found to be composed of mainly palmitic (42%) and oleic acids (34%), with general long-chain fatty acids the other significant component by mass (13%). Glutamic acid (17.4%), aspartic acid (12.5%) and arginine (12.5%) were the three major amino acid constituents. The purified seed starch was investigated for its morphological, starch content and physico-chemical properties, such as amylose content, swelling power, solubility and pasting properties. The starch granules were quite round, about 10-15 micron diameter and composed of more than 35% (w/w) of amylose. The pasting properties of flour from the seeds of S. monosperma revealed that gelatinization began at 72.6-73.2¡C and the maximum viscosity in the holding period at 95¡C was 633 BU. Interestingly and potentially of use, was that the viscosity at the cooling period was more than two-fold higher than that in the holding period. © 2009 Asian Network for Scientific Information.