Výsledky vyhledávání - "Varavut Tanamool"

Akademický článek

Batch Fermentation of Salt-Acclimatizing Microalga for Omega-3 Docosahexaenoic Acid Production Using Biodiesel-Derived Crude Glycerol Waste as a Low-Cost Substrate

Autor: Varavut Tanamool, Prayoon Enmak, Pakawadee Kaewkannetra

Publikováno v: Fermentation, Vol 10, Iss 2, p 86 (2024)

Biodiesel produced from waste cooking oil (WCO) is on the rise and inevitably leads to issues in managing glycerol waste. Due to the presence of colour, odour and other minor compounds, the refining costs for this type of glycerol are higher and unec

Externí odkaz: https://doaj.org/article/03fa21bee29b43adbd9ee5bbf56f8f01

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Akademický článek

Characterization of Thermotolerant Acetic Acid Bacteria Isolated from Various Plant Beverages in Thailand

Autor: Panadda Charee, Varavut Tanamool, Hirohide Toyama, Wichai Soemphol

Publikováno v: Applied Food Biotechnology, Vol 7, Iss 2, Pp 61-72 (2020)

Background and objective: Thermotolerant acetic acid bacteria are more resistant to high temperatures than that other bacteria are. This difference includes 5-10ºC, which decreases high costs of cooling systems needed for the growth of these bacteri

Externí odkaz: https://doaj.org/article/d2649ef3ccf54cb8b3cc3342c0a46d0d

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γ-Aminobutyric acid production and antioxidant activities in fresh cheese by Lactobacillus plantarum L10-11

Autor: Jirayus Woraratphoka, Wichai Soemphol, Phimpha Soisungnoen, Varavut Tanamool, Sasidhorn Innok

Publikováno v: Food Science and Technology, Volume: 42, Article number: e03121, Published: 03 MAY 2021
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 03 MAY 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

This study aimed to evaluate the γ-aminobutyric acid (GABA) production and antioxidant activity during fresh cheese processing with single and co-fermentation processes of the high-GABA producing strain, Lactobacillus plantarum L10-11. For a mini-ba

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0927d88e1ac36a8f9bfba21c388d69d
https://doi.org/10.1590/fst.03121

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Valorization of Aquatic Weed and Agricultural Residues for Innovative Biopolymer Production and Their Biodegradation

Autor: James Winterburn, Pakawadee Kaewkannetra, Papasanee Muanruksa, Varavut Tanamool, Prapaipan Ungprasoot

Publikováno v: Polymers
Volume 13
Issue 17
Polymers, Vol 13, Iss 2838, p 2838 (2021)

In this work, water hyacinths, bagasse and rice straw were valorized to produce an innovative biopolymer. Serial steps of extraction, bleaching and conversion of cellulose to be carboxymethylcellulose (CMC) as well as the last steps of blending and m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::693913ade7bb7e217deff24b365ced93
https://pubmed.ncbi.nlm.nih.gov/34502878

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Simultaneous vinegar fermentation from a pineapple by-product using the co-inoculation of yeast and thermotolerant acetic acid bacteria and their physiochemical properties

Autor: Varavut Tanamool, Wichai Soemphol, Mallika Chantarangsee

Publikováno v: 3 Biotech

In the present study, a potential newly isolated thermotolerant acetic acid bacteria (TH-AAB), Acetobacter pasteurianus FPB2-3, with ethanol and acetic acid-tolerant properties was found to be very effective in the production of vinegar from pineappl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84a9a57920c11fe6de318926f6d63515
https://doi.org/10.1007/s13205-020-2119-4

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Bioconversion of Biodiesel-derived Crude Glycerol to 1,3 Dihydroxyacetone by a Potential Acetic Acid Bacteria

Autor: Piyorot Hongsachart, Varavut Tanamool, Wichai Soemphol

Publikováno v: Sains Malaysiana. 47:481-488

Acetic acid bacteria (AAB) isolated from natural resources and fermented plant beverages were screened to produce 1,3-dihydroxyacetone (DHA) from non-detoxified crude glycerol. Among them, the isolate NKC115 was identified as Gluconobacter frateurii

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9c4402ae92a997f018b0d048a7539802
https://doi.org/10.17576/jsm-2018-4703-07

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Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak)

Autor: Piyorot Hongsachart, Wichai Soemphol, Varavut Tanamool

Publikováno v: Food Science and Technology, Volume: 40, Issue: 2, Pages: 483-490, Published: 28 NOV 2019
Food Science and Technology, Vol 40, Iss 2, Pp 483-490
Food Science and Technology v.40 n.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 28 NOV 2019

This study aimed to evaluate the capability of lactic acid bacteria (LAB) isolated from different kinds of fermented fish products (Plaa-som) on the production of γ-aminobutyric acid (GABA). Among them, isolate L10-11, identified as Lactobacillus pl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01bdff2b278c2547e90fff5382972a2d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200483&lng=en&tlng=en

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