Experimental investigation of microbubble generation in the venturi nozzle

Conference proceedings article

ผู้เขียน/บรรณาธิการ

สมชาย วงศ์วิเศษ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Lee C.H., Choi H., Jerng D.-W., Kim D.E., Wongwises S., Ahn H.S.

ผู้เผยแพร่: IOP Publishing

ปีที่เผยแพร่ (ค.ศ.): 2019

Volume number: 136

หน้าแรก: 1127

หน้าสุดท้าย: 1138

จำนวนหน้า: 12

นอก: 1755-1307

eISSN: 1755-1315

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85074659027&doi=10.1088%2f1755-1315%2f346%2f1%2f012042&partnerID=40&md5=671f7793f6b7d20f1a61594d19e94f52

ภาษา: English-Great Britain (EN-GB)

ดูในเว็บของวิทยาศาสตร์ | ดูบนเว็บไซต์ของสำนักพิมพ์ | บทความในเว็บของวิทยาศาสตร์

บทคัดย่อ

2-Acetyl-1-pyrroline (ACPY) is a key flavor compound in fragrant rice and widely exploited in food flavoring. It is produced by various microorganisms. This study focused on ACPY production by two fungi (Aspergillus awamori and A. oryzae). The volatile compounds derived from mold cultivation in synthetic medium 18 were identified by Gas chromatograph-mass spectrometer (GC-MS). Seven volatile substances were detected in the liquid culture of A. awamori, i.e. ACPY, one ketone (1-hydroxy-2-propanone), two acids (acetic acid and 4-hydroxybutanoic acid), two alcohols (2,3-butanediol and 2,5-dimethyl-4-hydroxy-3(2H)-furanone) and one saponin glycoside (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one). Further, 12 volatile compounds were detected in A. oryzae : ACPY, four fatty acids (tetradecanoic acid, n-hexadecanoic acid, octadecanoic acid and oleic acid), one alcohol (1-butanol), two benzenes (ethylbenzene and benzene, 1,3-bis(1,1-dimethylethyl)), three alkanes (pentadecane, heptadecane and 5-methoxy-2,2,6-trimethyl-1-(3-methyl-buta-1,3-dienyl)-7-oxabicyclo[4.1.0] heptane) and one sesquiterpenes (1,6-dimethyl-4-(1-methylethyl)-naphthalene). Both A. awamori and A. oryzae produced the highest amount of ACPY in the stationary phase when cultivated for 72 and 80 h, with the product yield of 0.914 and 1.323 mg/L, respectively. The supplementation with spermidine and spermine resulted in a more than fivefold increase in ACPY production by A. awamori. However, the production of ACPY by A. oryzae was lower when supplemented with spermine or spermidine than without spermine or spermidine. This indicated that the intermediates involved in ACPY production were different between these two species of fungi. ฉ Published under licence by IOP Publishing Ltd.

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