Search results for: vinegar

Authors: U. Pangnakorn, S. Kanlaya, C. Kuntha

Abstract:

Raw wood vinegar was purified by both standing and filtering methods. Toxicity tests were conducted under laboratory conditions by the topical application method (contact poison) and feeding method (stomach poison). Larvicidal activities of wood vinegar at four different concentrations (10, 15, 20, 25 and 30 %) were studied against second instar larvae of housefly (Musca domestica L.). Four replicates were maintained for all treatments and controls. Larval mortality was recorded up to 96 hours and compared with the larval survivability by two methods of larvicidal bioassay. Percent pupation and percent adult emergence were observed in treated M. domestica. The study revealed that the feeding method gave higher efficiency compared with the topical application method. Larval mortality increased with increasing concentration of wood vinegar and the duration of exposure. No mortality was found in treated M. domestica larvae at minimum 10% concentration of wood vinegar through the experiments. The treated larvae were maintained up to pupa and adult emergence. At 30% maximum concentration larval duration was extended to 11 days in M. domestica for topical application method and 9 days for feeding method. Similarly the pupal durations were also increased with increased concentrations (16 and 24 days for topical application method and feeding method respectively at 30% concentration) of the treatments.

Keywords: Housefly (Musca domestica L.), wood vinegar, mortality, topical application, feeding

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Authors: Xinyuan Jiang, Genan Li, Zhiping Wu

Abstract:

Calcium magnesium acetate (CMA) is environmentally benign deicing chemicals that can replace sodium chloride that is widely used on roads and highways at present for snow and ice control to provide safe driving conditions during winter. The price of CMA from petroleum-derived acetic acid is quite expensive. The bamboo vinegar is the by-product from bamboo charcoal production. The bamboo vinegar was used to prepare calcium acetate as raw materials, and its deicing and corrosive performances were studied in this paper. The results show that the freezing temperature of calcium acetate is lower than that of sodium chloride when they have same molar concentration, the deicing performance of calcium acetate is better than that of sodium chloride when they have same moles, while the deicing performance of sodium chloride is better than that of calcium acetate. The corrosion of sodium chloride on iron-nail and steel-nail is larger than that of calcium acetate whether they have same mass concentration or same molar concentration, and the corrosion of sodium chloride and calcium acetate on iron-nail is larger than that on steel-nail, and calcium acetate almost hasn't corrosion on steel-nail.

Keywords: bamboo vinegar, calcium acetate, corrosion, deicer, deicing performance

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Authors: Keivan Beheshti Maal, Rasoul Shafiei, Noushin Kabiri

Abstract:

Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry most significant of which are Acetobacter and Gluconobacter. In this research we isolated and identified an Acetobacter strain from Iranian apricot, a very delicious and sensitive summer fruit to decay, we gathered from fruit's stores in Isfahan, Iran. The main culture media we used were Carr, GYC, Frateur and an industrial medium for vinegar production. We isolated this strain using a novel miniature fermentor we made at Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town (ISTT), Isfahan, Iran. The microscopic examinations of isolated strain from Iranian apricot showed gram negative rods to cocobacilli. Their catalase reaction was positive and oxidase reaction was negative and could ferment ethanol to acetic acid. Also it showed an acceptable growth in 5%, 7% and 9% ethanol concentrations at 30°C using modified Carr media after 24, 48 and 96 hours incubation respectively. According to its tolerance against high concentrations of ethanol after four days incubation and its high acetic acid production, 8.53%, after 144 hours, this strain could be considered as a suitable industrial strain for a production of a new type of vinegar, apricot vinegar, with a new and delicious taste. In conclusion this is the first report of isolation and identification of an Acetobacter strain from Iranian apricot with a very good tolerance against high ethanol concentrations as well as high acetic acid productivity in an acceptable incubation period of time industrially. This strain could be used in vinegar industry to convert apricot spoilage to a beneficiary product and mentioned characteristics have made it as an amenable strain in food and agricultural biotechnology.

Keywords: Acetic Acid Bacteria, Acetobacter, Fermentation, Food and Agricultural Biotechnology, Iranian Apricot, Vinegar.

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Authors: U. Pangnakorn, S. Chuenchooklin

Abstract:

Effect of biopesticide from wood vinegar and extracted substances from 3 medicinal plants such as: non taai yak (Stemona tuberosa Lour), boraphet (Tinospora crispa Mier) and derris (Derris elliptica Roxb) were tested on the age five years of pomelo. The selected pomelo was carried out for insects’ pest control and its quality. The experimental site was located at farmer’s orchard in Phichit Province, Thailand. This study was undertaken during the drought season (December to March). The extracted from plants and wood vinegar were evaluated in 6 treatments: 1) water as control; 2) wood vinegar; 3) S. tuberosa Lour; 4) T. crispa Mier; 5) D. elliptica Roxb; 6) mixed (wood vinegar + S. tuberosa Lour + T. crispa Mier + D. elliptica Roxb). The experiment was RCB with 6 treatments and 3 replications per treatment. The results showed that T. crispa Mier was the highest effectiveness for reduction population of thrips (Scirtothrips dorsalis Hood) and citrus leaf miner (Phyllocnistis citrella Stainton) at 14.10 and 15.37 respectively, followed by treatment of mixed, D. elliptica Roxb, S. tuberosa Lour and wood vinegar with significance different. Additionally, T. crispa Mier promoted the high quality of harvested pomelo in term of thickness of skin at 12.45 mm and S. tuberosa Lour gave the high quality of the pomelo in term of firmness (276.5 kg/cm2) and brix (11.0%).

Keywords: Wood vinegar, Medicinal plants, Pomelo (Citrus maxima Merr.), Thrips (Scirtothrips dorsalis Hood), Citrus leaf miner (Phyllocnistis citrella Stainton).

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Authors: K. Beheshti Maal, R. Shafiee

Abstract:

Vinegar is a precious food additive and complement as well as effective preservative against food spoilage. Recently traditional vinegar production has been improved using various natural substrates and fruits such as grape, palm, cherry, coconut, date, sugarcane, rice and balsam. These neoclassical fermentations resulted in several vinegar types with different tastes, fragrances and nutritional values because of applying various acetic acid bacteria as starters. Acetic acid bacteria include genera Acetobacter, Gluconacetobacter and Gluconobacter according to latest edition of Bergy-s Manual of Systematic Bacteriology that classifies genera on the basis of their 16s RNA differences. Acetobacter spp as the main vinegar starters belong to family Acetobacteraceae that are gram negative obligate aerobes, chemoorganotrophic bacilli that are oxidase negative and oxidize ethanol to acetic acid. In this research we isolated and identified a native Acetobacter strain with high acetic acid productivity and tolerance against high ethanol concentrations from Iranian peach as a summer delicious fruit that is very susceptible to food spoilage and decay. We used selective and specific laboratorial culture media such as Standard GYC, Frateur and Carr medium. Also we used a new industrial culture medium and a miniature fermentor with a new aeration system innovated by Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town (ISTT), Isfahan, Iran. The isolated strain was successfully cultivated in modified Carr media with 2.5% and 5% ethanol simultaneously in high temperatures, 34 - 40º C after 96 hours of incubation period. We showed that the increase of ethanol concentration resulted in rising of strain sensitivity to high temperature. In conclusion we isolated and characterized a new Acetobacter strain from Iranian peach that could be considered as a potential strain for production of a new vinegar type, peach vinegar, with a delicious taste and advantageous nutritional value in food biotechnology and industrial microbiology.

Keywords: Acetobacter, Acetic Acid Bacteria, Vinegar, Peach, Food Biotechnology, Industrial Microbiology, Fermentation

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Authors: U. Pangnakorn, P. Tayamanont, R. Kurubunjerdjit

Abstract:

The effect of wood vinegar, entomopathogenic nematodes ((Steinernema thailandensis n. sp.) and fermented organic substances from four plants such as: Derris elliptica Roxb, Stemona tuberosa Lour, Tinospora crispa Mier and Azadirachta indica J. were tested on the five varieties of sweetpotato with potential for bioethanol production ie. Taiwan, China, PROC No.65-16, Phichit 166-5, and Phichit 129-6. The experimental plots were located at Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand. The aim of this study was to compare the efficiency of the five treatments for growth, yield and insect infestation on the five varieties of sweetpotato. Treatment with entomopathogenic nematodes gave the highest average weight of sweetpotato tubers (1.3 kg/tuber), followed by wood vinegar, fermented organic substances and mixed treatment with yields of 0.88, 0.46 and 0.43 kg/tuber, respectively. Also the entomopathogenic nematode treatment gave significantly higher average width and length of sweet potato (9.82 cm and 9.45 cm, respectively). Additionally, the entomopathogenic nematode provided the best control of insect infestation on sweetpotato leaves and tubers. Comparison among the varieties of sweetpotato, PROC NO.65-16 showed the highest weight and length. However, Phichit 129-6 gave significantly higher weight of 0.94 kg/tuber. Lastly, the lowest sweet potato weevil infestation on leaves and tubers occurred on Taiwan and Phichit 129-6.

Keywords: Sweetpotato (Ipomoea batatas), sweetpotato weevil (Cylas formicarius Fabr), wood vinegar, Entomopathogenic nematode (Steinernema thailandensis n. sp.), fermented organic substances.

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Authors: U. Pangnakorn, S. Kanlaya

Abstract:

The efficiency of wood vinegar mixed with each individual of three plants extract such as: citronella grass (Cymbopogon nardus), neem seed (Azadirachta indica A. Juss), and yam bean seed (Pachyrhizus erosus Urb.) were tested against the second instar larvae of housefly (Musca domestica L.). Steam distillation was used for extraction of the citronella grass while neem and yam bean were simple extracted by fermentation with ethyl alcohol. Toxicity test was evaluated in laboratory based on two methods of larvicidal bioassay: topical application method (contact poison) and feeding method (stomach poison). Larval mortality was observed daily and larval survivability was recorded until the survived larvae developed to pupae and adults. The study resulted that treatment of wood vinegar mixed with citronella grass showed the highest larval mortality by topical application method (50.0%) and by feeding method (80.0%). However, treatment of mixed wood vinegar and neem seed showed the longest pupal duration to 25 day and 32 days for topical application method and feeding method respectively. Additional, larval duration on treated M. domestica larvae was extended to 13 days for topical application method and 11 days for feeding method. Thus, the feeding method gave higher efficiency compared with the topical application method.

Keywords: Housefly (Musca domestica L.), neem seed (Azadirachta indica), citronella grass (Cymbopogon nardus) yam bean seed (Pachyrhizus erosus), mortality.

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Authors: K. Beheshti Maal, R. Shafiee

Abstract:

According to FDA (Food and Drug Administration of the United States), vinegar is definedas a sour liquid containing at least 4 grams acetic acid in 100 cubic centimeter (4% solution of acetic acid) of solution that is produced from sugary materials by alcoholic fermentation. In the base of microbial starters, vinegars could be contained of more than 50 types of volatile and aromatic substances that responsible for their sweet taste and smelling. Recently the vinegar industry has a great proportion in agriculture, food and microbial biotechnology. The acetic acid bacteria are from the family Acetobacteraceae. Regarding to the latest version of Bergy-s Mannual of Systematic Bacteriology that has categorized bacteria in the base of their 16s RNA differences, the most important acetic acid genera are included Acetobacter (genus I), Gluconacetobacter (genus VIII) and Gluconobacter (genus IX). The genus Acetobacter that is primarily used in vinegar manufacturing plants is a gram negative, obligate aerobe coccus or rod shaped bacterium with the size 0.6 - 0.8 X 1.0 - 4.0 μm, nonmotile or motile with peritrichous flagella and catalase positive – oxidase negative biochemically. Some strains are overoxidizer that could convert acetic acid to carbon dioxide and water.In this research one Acetobacter native strain with high acetic acid productivity was isolated from Iranian white – red cherry. We used two specific culture media include Carr medium [yeast extract, 3%; ethanol, 2% (v/v); bromocresol green, 0.002%; agar, 2% and distilled water, 1000 ml], Frateur medium [yeast extract, 10 g/l; CaCO3, 20 g/l; ethanol, 20 g/l; agar, 20 g/l and distilled water, 1000 ml] and an industrial culture medium. In addition to high acetic acid production and high growth rate, this strain had a good tolerance against ethanol concentration that was examined using modified Carr media with 5%, 7% and 9% ethanol concentrations. While the industrial strains of acetic acid bacteria grow in the thermal range of 28 – 30 °C, this strain was adapted for growth in 34 – 36 °C after 96 hours incubation period. These dramatic characteristics suggest a potential biotechnological strain in production of cherry vinegar with a sweet smell and different nutritional properties in comparison to recent vinegar types. The lack of growth after 24, 48 and 72 hours incubation at 34 – 36 °C and the growth after 96 hours indicates a good and fast thermal flexibility of this strain as a significant characteristic of biotechnological and industrial strains.

Keywords: Acetobacte, acetic acid bacteria, white – red cherry, food and agriculture biotechnology, industrial fermentation, vinegar

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Authors: N. Tuaycharoen, W. Konisranukul

Abstract:

The main aim of this research was to investigate a prototype bamboo shading device. There were two objectives to this study: first, to investigate the effects of non-chemical treatments on bamboo shading devices damaged by powder-post beetles and fungi, and second to develop a prototype bamboo shading device. This study of the effects of non-chemical treatments on bamboo shading devices damage by powder-post beetles in the laboratory showed that, among seven treatments tested, wood vinegar treatment can protect powder-post beetles better than the original method by up to 92.91%. It was also found that wood vinegar treatment shows the best performance in fungi protection and works better than the original method by up to 40%. A second experiment was carried out by constructing four bamboo shading devices and installing them on a building for 28 days. All aspects of shading device were investigated in terms of their beauty, durability, and ease of construction and assembly. The final prototype was developed from the lessons learned from the test results. In conclusion, this study showed the effectiveness of some natural preservatives against insect and fungi damage, and it also illustrated the characteristics of a prototype bamboo shading device that can be constructed by rural workers within one week.

Keywords: Bamboo, shading device, energy conservation, alternative materials.

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Authors: U. Pangnakorn, S. Chuenchooklin

Abstract:

Acute and chronic effects of biopesticide from entomopathogenic nematode (Steinernema thailandensis n. sp.), bacteria ISR (Pseudomonas fluorescens), wood vinegar and fermented organic substances from plants: (neem Azadirachta indica + citronella grass Cymbopogon nardus Rendle + bitter bush Chromolaena odorata L.) were tested on culantro (Eryngium foetidum L.). The biopesticide was investigated for infestation reduction of the major insect pest whitefly (Bemisia tabaci (Gennadius)). The experimental plots were located at a farm in Nakhon Sawan Province, Thailand. This study was undertaken during the drought season (late November to May). Effectiveness of the treatment was evaluated in terms of acute and chronic effect. The populations of whitefly were observed and recorded every hour up to 3 hours with insect nets and yellow sticky traps after the treatments were applied for the acute effect. The results showed that bacteria ISR had the highest effectiveness for controlling whitefly infestation on culantro; the whitefly numbers on insect nets were 12.5, 10.0 and 7.5 after 1 hr, 2 hr, and 3 hr, respectively while the whitefly on yellow sticky traps showed 15.0, 10.0 and 10.0 after 1 hr, 2 hr, and 3 hr, respectively. For chronic effect, the whitefly was continuously collected and recorded at weekly intervals; the result showed that treatment of bacteria ISR found the average whitefly numbers only 8.06 and 11.0 on insect nets and sticky traps respectively, followed by treatment of nematode where the average whitefly was 9.87 and 11.43 on the insect nets and sticky traps, respectively. In addition, the minor insect pests were also observed and collected. The biopesticide influenced the reduction number of minor insect pests (red spider mites, beet armyworm, short-horned grasshopper, pygmy locusts, etc.) with only a few found on the culantro cultivation.

Keywords: Whitefly (Bemisia tabaci Gennadius), Culantro (Eryngium foetidum L.), Entomopathogenic nematode (Steinernema thailandensis n. sp.), Bacteria ISR (Pseudomonas fluorescens), wood vinegar, fermented organic substances.

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