Coffee is a critical agricultural commodity to be used to produce a premium beverage to serve people worldwide. Coffee microbiome turned to be an essential tool to improve the bean quality through the natural fermentation. Therefore, understanding the microbial diversities could create the final product's better quality. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand to characterize the microorganisms involved in correlation toward the biochemical characteristics and metabolic attributes. Roasting is another important step in developing the complex flavor/ aroma that make coffee to be enjoyable. During the roasting process, the beans undergo many complex and alternatively change in the physicochemical properties from the gained substances in the fermentation process. The changing in the formation of the substances responsible for the sensory qualities, physicochemical/ aroma attributes as well as the health benefits of the final product. Using the starter culture could also develop the distinguished characteristics of coffee (Research collaboration with Van Hart company)
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คณะวิทยาศาสตร์
Listeriosis is a severe foodborne illness characterized by a fatality rate exceeding 30%, attributed to the pathogen Listeria monocytogenes. This study evaluated 160 lactic acid bacteria (LAB) isolated from Thai pickled crabs for their potential as agents against L. monocytogenes and for their probiotic properties and probiogenomic characteristics. Among these strains, strain DRC3-2 exhibited activity through the synthesis of bacteriocin DRC3-2, which significantly inhibited L. monocytogenes ATCC 19115 in spot-on-lawn assays. Phenotypic and whole-genome analyses revealed that strain DRC3-2 thrived in environments with 2-6% NaCl, pH values ranging from 3 to 9, and temperatures between 25 and 45°C. Based on average nucleotide identity (ANI) and digital DNA‒DNA hybridization (dDDH) values, strain DRC3-2 was taxonomically classified as Lactococcus lactis subsp. hordinae. The production of bacteriocin DRC3-2 peaked during the late stationary phase, following its synthesis in the early exponential growth phase. BAGEL4 analysis identified the putative novel bacteriocin DRC3-2 as lactococcin A and B, with respective bit-scores of 40.05 and 36.58. In silico safety assessments confirmed the nonpathogenic nature of strain DRC3-2 in humans, highlighting its absence of antibiotic resistance genes. Finally, this investigation underscores the novel bacteriocin DRC3-2 for application in the prevention and treatment of L. monocytogenes infections.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
Thammadul Wellness Center is a health and wellness center focused on restoring balance to the body and mind through natural therapy and holistic care. Designed as a retreat for relaxation and rejuvenation, the center integrates alternative medicine, nutritional therapy, appropriate exercise, and an environment that promotes tranquility. The center offers a wide range of services, including Thai herbal spa treatments, yoga and meditation, nutritional counseling, and personalized health restoration programs. The architectural design emphasizes the use of natural materials and a setting that harmonizes with the surrounding environment, creating a serene atmosphere that allows visitors to reconnect with nature. Thammadul Wellness Center aims to promote the concept of holistic health care, emphasizing prevention rather than treatment, so that guests can adopt these wellness practices into their daily lives sustainably.
คณะอุตสาหกรรมอาหาร
Spent coffee grounds (SCG) are a byproduct of the coffee brewing process, and their quantity continues to increase due to the growing global coffee consumption. SCG contain beneficial compounds such as polysaccharides, dietary fibers, and antioxidants, which can be utilized in various applications, including prebiotic extraction. This study focuses on extracting prebiotics from SCG using acid hydrolysis and enzymatic hydrolysis methods to evaluate their potential in promoting the growth of beneficial gut microorganisms. The expected results of this research include adding value to coffee industry waste, reducing organic waste, and providing a sustainable approach to developing prebiotic products for use in the food and health industries. Furthermore, this study aligns with sustainable resource utilization and environmentally friendly practices.