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All Journal Journal of Degraded and Mining Lands Management Communications in Science and Technology
Michu, Panisa
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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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Electricity generation and winery wastewater treatment using silica modified ceramic separator integrated with yeast-based microbial fuel cell Michu, Panisa; Chaijak, Pimprapa
Communications in Science and Technology Vol 7 No 1 (2022)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.7.1.2022.799

Abstract

The ceramic separator has been interested in low-cost alternative proton exchange membranes in a microbial fuel cell (MFC). In this study, the silica-modified ceramic separator has been integrated with the yeast-based MFC for electricity generation and phenol treatment from the winery wastewater. The 30% (w/w) silica powder was mixed with the 70% (w/w) natural clay. The modified ceramic plates (0.2, 0.5, and 1.0 cm of thickness) were prepared at 680°C and used for MFC operation. As an anolyte, synthetic winery wastewater (2,000 mg COD/L and 100 mg/L phenol) with 5% (v/v) ethanol was used. The ethanol-tolerant yeast Pichia sp. ET-KK was used as an anodic catalyst. The results showed the maximal power density of 0.212 W/m2 and phenol removal of 95.05% were reached from the 0.2-thick ceramic plate integrated MFC. This study demonstrated that the silica-modified ceramic separator has a high potential for enhancing electricity generation in the yeast-based MFC.
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.
Co-Authors Chaijak, Pimprapa Chainapong, Thaweedet Kongthong, Alisa Thipraksa, Junjira Yooyen, Thanapon