การประชุม 17th Food Innovation Asia Conference 2015 (FIAC 2015) เป็นการประชุมนานาชาติที่จัด
นำเสนอผลงานในรูปแแบบโปสเตอร์ และมี proceeding ในเอกสารประกอบการประชุมของงานประชุม โดนนำเสนองานวิจัยชื่อ
Antibacterial Activity of Fresh and Fermented Morinda citrifolia Fruit Juice
ABSTRACT: Morinda citrifolia (Noni) is widely used in traditional Asian medicine for decades. Noni fruit juice has been reported for its various functional effects including antibacterial activity. However, previous reports was mainly emphasized on fresh noni juice whereas the effect of fermented juice has not yet well established. Uncontrolled fermentation conditions such as natural microbial and fermentation time especially in house and small factory production are of important for health benefit and safety of consumers. The objective of this study was to evaluate antibacterial effect of 7 noni juices that produced by different processes namely fresh noni juice (FJ), 1 year fermented by pure and natural microbe with sugar (FP 12 and FN 12), 6 months fermented by pure and natural microbe with sugar (FPS 6 and FNS 6), and 6 months fermented by pure and natural microbe without sugar (FPNS 6 and FNNS 6). Five bacterial were employed: Staphylococcus aureus, Bacillus subtilis, Enterococcus feacalis, Escherichia coli and Klebsiella pneumoniae. Antibacterial ability was assessed by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). MIC concentrations of FJ, FP 12, FN 12, FPS 6, and FNS 6 were in a range of 31.25-62.5 μl/ml. Moreover, it was found that MBC of FJ was as high as 250-500 μl/ml which implies that FJ can only inhibit bacteria by bacteriostatic effect of active compound, not killing. Whereas MBC of fermented noni juice by natural and pure microbial with sugar (FP 12, FN 12, FPS 6 and FNS 6) were 31.25-62.5 μl/ml, similar to their MIC values. This infers that these noni juices have bactericidal activity. On the other hand, when fermented noni juices produced by either natural or pure microbial but without sugar (FPNS 6 and FNNS 6) were considered, MIC and MBC concentrations were similarly high at 250 μl/ml. Though, their high MIC concentration showed low antibacterial activity but killing effect also observed. This is the first report of antibacterial activity of different processes of noni juice. It can be concluded that two fermentation time ranges (6 or 12 months) had no effect on antibacterial activity of noni juice. In addition, pure and natural microbe fermenter also did not alter those activities. Nevertheless, sugar added fermentation was the main factor that increased antibacterial activity of noni juice.