การศึกษาลักษณะทางกายภาพ-เคมี และจุลินทรีย์จากน้ำหมักมะม่วงน้ำดอกไม้สีทองสุก

Pathama Thannark; Phawinee Jampakam; Yaimai Chuaynoo; Thamthawat  Seangngam; Wanwisa Wattanapunsak; Sasitorn Nakthong

doi:10.57260/stc.2025.1068

Authors

Pathama Thannark Faculty of Agriculture at Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus
Phawinee Jampakam Faculty of Agriculture at Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus
Yaimai Chuaynoo Faculty of Agriculture at Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus
Thamthawat Seangngam Faculty of Agriculture at Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus
Wanwisa Wattanapunsak Faculty of Agriculture at Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus
Sasitorn Nakthong Faculty of Agriculture at Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus

DOI:

https://doi.org/10.57260/stc.2025.1068

Keywords:

Mangifera indica L., Fermentation

Abstract

This experiment aimed to study of fermented juice from Mangifera indica L to be used as a dietary supplement for livestock. All treatments were assigned in a completely randomized design (CRD) consisted of 5 treatments with 2 replicates per treatment including fermented juice from Mangifera indica L.at 0 day (T1), fermented juice from Mangifera indica L.at 7 days(T2), fermented juice from Mangifera indica L.at 14 days (T3), fermented juice from Mangifera indica L.at 21 days (T4) and fermented juice from Mangifera indica L.at 28 days (T5). The study was examined the lactic acid content, pH, beta-carotene content and color value of each experimental group were significantly different (P<0.05). Fermented juice from Mangifera indica L.at fermentation period of 7-28 days had increased amounts of lactic acid, total microorganisms and lactic acid bacteria. The content of beta-carotene and Bacillus spp. was highest on day 7 and decreased with age of fermentation.

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