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Screening of Yeasts from Thai Traditional Fermentation Starter (Loog-pang) for Alcoholic Fermentation Products in Community Enterprise |
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| รหัสดีโอไอ | |
| Title | Screening of Yeasts from Thai Traditional Fermentation Starter (Loog-pang) for Alcoholic Fermentation Products in Community Enterprise |
| Creator | Pikulthong Paewlueng |
| Contributor | Sirirat Deeseenthum, Surachai Rattanasuk |
| Publisher | Faculty of Technology, Mahasarakham University |
| Publication Year | 2562 |
| Keyword | Yeast, Thai traditional fermentation starter, Loog-pang, Alcoholic fermentation, Sato |
| Abstract | Thai traditional fermentation starter or Loog-pang is a starter culture in dry including bacteria, yeast and fungi used for traditional Sato processing in Thailand. Alcoholic fermentation products in community enterprise are not good quality enough because of alcohol content are not stable. Thus, this study aimed to isolation of yeasts from Loog-pang. Microbes in Loog-pang Sato from 3 sources including Roi-Et Province, Maha Sarakham Province and Phangnga Province were isolated. Yeasts were isolated using yeast extract-peptone-dextrose (YPD) agar and incubated at 30 oC for 3 days. Yeast culture in YPD broth was incubated in a temperature controlled agitator at 37 oC at 200 rpm for 48 hours. The yeast concentration was adjusted to 108 cells /ml to be used as a starter. The isolates were determined for total dissolved solid (TDS), alcohol production and alcohol tolerance. The result found that isolate LPR5 showed the highest total dissolved solid at 19.07 oBrix, the highest alcohol production capacity at 1.54% and gave the highest alcohol tolerance. Consequently, the yeast isolate LPR5 was identified by DNA sequencing and morphology. The results indicated that LPR5 as Wickerhamomyces anomalus |
| Language | EN |
| URL Website | https://techno2.msu.ac.th/icofab2019/abstract-collection-and-proceedings/ |
| Website title | The 6th International Conference on Food Agriculture & Biotechnology(ICoFAB 2019) |
