This research aims to optimize the production process of gamma-aminobutyric acid (GABA) in fermented pineapple juice using probiotics and acetic acid bacteria (AAB), which are microorganisms with the potential to enhance GABA levels. This process has been developed to improve the nutritional value of fermented pineapple juice and to increase the economic value of Thai pineapples, which have long suffered from low market prices. This study focuses on determining the optimal conditions for GABA production by examining factors such as sugar content, pH levels, fermentation duration, and L-glutamate concentration, as well as the co-cultivation of probiotics and acetic acid bacteria. The experiments are conducted using controlled fermentation techniques, and the bioactive components of the fermented juice are analyzed with advanced instruments such as HPLC and GC-MS. The findings of this research are expected to contribute to the development of formulations and production processes for a high-GABA pineapple-based functional beverage. This product could offer health benefits such as stress reduction, cognitive function enhancement, and relaxation while also strengthening the potential of Thailand’s fermented food and beverage industry.
การพัฒนากระบวนการผลิตกรดแกมมา-อะมิโนบิวทิริก (γ -aminobutyric acid) ในเครื่องดื่มจากน้ำสับปะรดด้วยโพรไบโอติกซึ่งเน้นการใช้แบคทีเรียกรดอะซิติกและโพรไบโอติกเพื่อเพิ่มประสิทธิภาพการผลิต GABA โดยที่มาของการวิจัยนี้เกิดจากความต้องการแก้ไขปัญหาราคาสับปะรดของไทยซึ่งมีราคาต่ำมาเป็นเวลานาน การผลิตเครื่องดื่มที่มี GABA สูง มีประโยชน์ต่อสุขภาพ เช่น ช่วยในการผ่อนคลาย ลดความวิตกกังวล และส่งเสริมการทำงานของสมอง
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
This artwork was created based on the universal concepts of global warming and post-apocalyptic world, which has caused disturbances and chaos in ecosystems, leading to the extinction of many living beings on Earth due to human actions. Repairing and restoring this world may therefore be a false hope, connected to my personal experience of losing loved ones and the sorrow from setting high hope, through the artistic process using Animation Art and Sound Art.
คณะเทคโนโลยีการเกษตร
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คณะวิทยาศาสตร์
Bacteriocins are microbial peptides that demonstrate potency against pathogens. This study evaluated the inhibitory effects on pathogens and characterized the bacteriogenomic profile of strain TKP1-5, isolated from the feces of Anas platyrhynchos domesticus. Strain TKP1-5 was characterized using phenotypic traits, 16S rRNA sequencing, and Whole-Genome Sequencing (WGS). It exhibited growth in the presence of 2-6% NaCl, temperatures of 25-45°C, and pH levels ranging from 3 to 9. Based on ANIb, ANIm, and dDDH values, strain TKP1-5 was identified as Lactococcus lactis. Whole genome analysis revealed that strain TKP1-5 harbors the Nisin Z peptide gene cluster with a bit-score of 114.775. The antimicrobial spectrum of bacteriocin TKP1-5 showed inhibitory effects against pathogenic bacteria including Pediococcus pentosaceus JCM5885, Listeria monocytogenes ATCC 19115, Enterococcus faecalis JCM 5803T, Salmonella Typhimurium ATCC 13311ᵀ, Aeromonas hydrophila B1 AhB1, Streptococcus agalactiae 1611 and Streptococcus cowan I. Genomic analysis confirmed L. lactis TKP1-5 as a non-human pathogen without antibiotic resistance genes or plasmids. Furthermore, L. lactis TKP1-5 contains potential genes associated with various probiotic properties and health benefits. This suggests that L. lactis TKP1-5, with its antibacterial activity and probiotic potential, could be a promising candidate for further research and application in the food industry.