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All Journal Journal of Degraded and Mining Lands Management Communications in Science and Technology
Thipraksa, Junjira
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering

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Journal : Communications in Science and Technology

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Exploring the impact of co-fermentation Saccharomyces cerevisiae and Lactobacillus sp. on stingless bee-honey cider fermentation Thipraksa, Junjira; Michu, Panisa; Kongthong, Alisa; Chaijak, Pimprapa
Communications in Science and Technology Vol 8 No 1 (2023)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.8.1.2023.1185

Abstract

Stingless bee honey is a nutritious food that contains a variety of vitamins, minerals, enzymes, and antioxidants. It is known to have higher nutritional and medicinal properties compared to honey produced by other bee species. Cider is a well-known functional drink that contains high antioxidants, which can help protect against cellular damage caused by free radicals. This study aimed to investigate the potential of co-fermentation with yeast (Saccharomyces cerevisiae) and bacterium (Lactobacillus sp.) in producing high-antioxidant honey cider when compare with standard antioxidant. The results showed that honey cider co-fermented with both microorganisms for 14 days had significantly higher antioxidant activity (145.27 ± 0.20 µg TE/mL) compared to single culture fermentation (p < 0.05). Gas chromatography-mass spectrometry (GC-MS) analysis revealed the presence of several bioactive compounds in the stingless bee honey cider. These compounds include methylenecyclopropanecarboxylic acid, 2(5H)-furanone, 2-methylbicyclo[4.3.0]non-1(6)-ene, bicyclo[3.1.0]hex-2-ene, 4-methyl-1-(1-methylethyl), D-limonene, benzene, 1-(1-butenyl)-4-methoxy, and phytol. These compounds possess various beneficial activities, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. The identification of these compounds in the stingless bee honey cider suggests that it may have potential health benefits beyond its nutritional value. The co-fermentation approach using S. cerevisiae and Lactobacillus sp. could be considered a promising strategy for developing antioxidant-enriched honey cider with potential health benefits.
Melanoidin degradation and electric energy production from palm oil waste using immobilized laccase-producing bacteria Palasai, Wasan; Rothjanawan, Kronsirinut; Kongthong, Alisa; Yodrach, Rachchanon; Thipraksa, Junjira; Chaijak, Pimprapa
Communications in Science and Technology Vol 10 No 1 (2025)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.10.1.2025.1700

Abstract

Melanoidin is a high molecular weight pigment that is problematic in agricultural wastewaters like palm oil mill effluent (POME). This study presents a novel approach combining a laccase-producing bacterial consortium primarily Lactiplantibacillus plantarum, immobilized on hydrothermally modified granular activated carbon (GAC) for efficient melanoidin degradation and simultaneous electricity generation in a microbial fuel cell (MFC). The hydrothermal modification of GAC enhanced bacterial immobilization and electron transfer, contributing to improved biodegradation performance. Gas chromatography-mass spectrometry (GC-MS) analysis identified a number of key degradation metabolites including silanediol, dimethyl; (1-methylethyl)benzene; limonene; and butylated hydroxytoluene, confirming an effective melanoidin breakdown. The system achieved 81.36 ± 1.07% melanoidin removal with electrochemical characterization that showed a maximum current density of 61.50 ± 1.98 mA/m² and power density of 1.51 ± 0.10 mW/m². These findings demonstrated the synergistic effect of hydrothermally modified GAC and the selected bacterial consortium offering a sustainable and innovative strategy for treating melanoidin-rich wastewater while recovering bioenergy.
Co-Authors Chaijak, Pimprapa Chainapong, Thaweedet Kongthong, Alisa Michu, Panisa Palasai, Wasan Rothjanawan, Kronsirinut Yodrach, Rachchanon Yooyen, Thanapon