Submit Manuscript

Research Journal of Microbiology

Year: 2006 | Volume: 1 | Issue: 1 | Page No.: 38-44
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 616

Search

Authors

Ekachai Chukeatirote

Chularat Chainun

Apiradee Siengsubchart

Churairat Moukamnerd

Panuwan Chantawannakul

Saisamorn Lumyong

Nitaya Boontim

Primprao Thakang

Keywords

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).
PDF Fulltext XML References Citation

How to cite this article

Ekachai Chukeatirote, Chularat Chainun, Apiradee Siengsubchart, Churairat Moukamnerd, Panuwan Chantawannakul, Saisamorn Lumyong, Nitaya Boontim and Primprao Thakang, 2006. Microbiological and Biochemical Changes in Thua nao Fermentation. Research Journal of Microbiology, 1: 38-44.

URL: https://scialert.net/abstract/?doi=jm.2006.38.44

Leave a Comment

Your email address will not be published. Required fields are marked *