- Biofuel production and bioconversion
- Fermentation and Sensory Analysis
- Tea Polyphenols and Effects
- Ginkgo biloba and Cashew Applications
- Microbial Metabolic Engineering and Bioproduction
- Food Quality and Safety Studies
- Bamboo properties and applications
- Microbial Metabolism and Applications
- Morinda citrifolia extract uses
Chiang Mai University
2024
This study investigated the potential of microbial fermentative transforming processes in valorizing cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly use non-
This study aims to utilize the microbial resources found within Laphet-so, a traditional fermented tea in Myanmar. A total of 18 isolates thermotolerant yeasts were obtained from eight samples Laphet-so collected southern Shan state, All demonstrated tannin tolerance, and six resistant 5% (w/v) concentration. capable carboxy-methyl cellulose (CMC) degrading, but only isolate DK showed ethanol production at 45 °C noticed by gas formation. producing yeast was identified be Cyberlindnera...
Miang is a traditional fermented food made from Assam tea leaves and consumed as snack. This study investigated the underground fermentation process practiced by Luar ethnic group in Laos, specifically examining nutritional composition microbial dynamics. Lactic acid bacteria yeast were dominant process, reaching 8.43 8.50 log CFU/g after one week before gradually declining, while coliform bacterial count was at 5.31 initial but became undetectable later stages of fermentation....
This study focused on isolating tannin-tolerant yeasts from Miang, a fermented tea leaf product collected northern Laos PDR, and investigating related food applications. From 43 Miang samples, six yeast isolates capable of ethanol production were obtained, with five showing growth YPD agar containing 4% (w/v) tannic acid. Molecular identification revealed three as Saccharomyces cerevisiae (B5-1, B5-2, C6-3), along Candida tropicalis Kazachstania humilis. Due to safety considerations, only...