การหาสภาวะที่เหมาะสมในการผลิตคีเฟอรันจากแหล่งอาหารราคาถูกและการประยุกต์ใช้ผลิตภัณฑ์เสริมความงาม

Abstract

Kefiran is a functional exopolysaccharide that can be used as stabilizers and also has antioxidant and antimicrobial properties. Kefiran could be produced either by kefir grains cultivated in milk/soymilk or pure culture of Lactobacillus kefiranofaciens JCM 6985. It was found that kefiran produced by kefir grains in soymilk was higher than that in milk at 30.5=0.6 mg-kefiran/g substrate but the lactic acid bacteria can produce kefiran higher at 45.4+0.8 mg-kefiran/g-substrate. However, the production costs of kefiran are high, mainly due to the high cost of fermentation media. Therefore, utilizing byproducts from agro-industries would be economically attractive. Mature coconut water (MCW) and whey lactose (WL) are byproducts from industries that could be as low-cost nutrient sources for kefiran production by L. kefiranofaciens JCM 6985. It was found that MCW gave high ketiran yield comparable to that obtained from pure sugars and from the use of WL. The optimal conditions for kefiran production from MCW were: initial sugar concentration of 3% and controlling pH at 5.5 during fermentation to reduce the inhibitory effect from growth associated byproduct, lactic acid. The maximum dry cell weight and kefiran production were 2.7820.12 g/L and 2.04+0.08 g/L, respectively. The sugar consumption and total acid production were also as high as >98% and 3.05%, respectively. When the MCW was added with yeast extract at 3 g-N/L, the kefiran production was increased up to 3.26+0.03 g/L. The total acid production was 5.9%. The structure analysis indicated that kefiran produced using MCW had similar structure to that extracted from kefir grains. The repeated-batch cultivation in 1 L bioreactor could produce the kefiran > 2.02+0.03 g/L up to 6 cycles. These results indicate that MCW could be used as a suitable low-cost nutrient source for kefiran production by L. kefiranofaciens. The scale up of kefiran production in 7 L of bioreactor with mature coconut only and collect data of chemicals, electric and gas for producing and extracting kefiran. It was found that the production of kefiran from mature coconut water has cost was 8.94 baht/g-kefiran. The produced kefiran and lactic acid as a by-product were used as ingredients in skin lotion and evaluated for the sensory quality with the testers by 9-point hedonic scale used scale. The skin lotion added with kefiran received the highest score of 6.4 for giving moisture and the highest overall liking score of 6.85. While the control that contained no kefiran and lactic acid received overall liking score of 6.25. The skin lotion added with kefiran has also antioxidant property. The skin lotion added with kefiran and lactic acid received the overall liking score of 6.25 and the skin lotion added with lactic acid received the highest absorbing score of 6.65.