Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/50410
Title: Microbiological and biochemical changes in Thua nao fermentation
Authors: Ekachai Chukeatirote
Chularat Chainun
Apiradee Siengsubchart
Churairat Moukamnerd
Panuwan Chantawannakul
Saisamom Lumyong
Nitaya Boontim
Primprao Thakang
Keywords: Agricultural and Biological Sciences
Immunology and Microbiology
Medicine
Issue Date: 1-Dec-2010
Abstract: 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.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80054027543&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/50410
ISSN: 18164935
Appears in Collections:CMUL: Journal Articles

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