ผศ.ดร.สร้อยสุดา พรภักดีวัฒนา

สาขาวิชาเทคโนโลยีการหมัก
Contacts
  • Email: soisuda.po@kmitl.ac.th
  • Tel. 7251
Research interests
  • Development of alcoholic fermentation processes for bio-energy and beverage
  • Pure culture application for fermented food products and product development     
Selected Publications
  • Palakawong Na Ayutthaya, P., Charoenrat, T., Krusong, W., and Pornpukdeewattana, S. 2019. Repeated cultures of Saccharomyces cerevisiae SC90 to tolerate inhibitors generated during cassava processing waste hydrolysis for bioethanol production. 3 Biotech, 9: 1-13.
  • Pornpukdeewattana, S., Jindaprasert A., and Salvatore M. 2019. Alicyclobacillus spoilage and control - A review. Critical Reviews in Food Science and Nutrition, doi: 10.1080/10408398.2018.1516190.
  • Pornpukdeewattana, S., Kerdpiboon, S., Jindaprasert, A. Pandee, P. Teerarak, M. and Krusong, W. 2017. Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains. Food Control, 71:  88-93.
  • Krusong, W., Pornpukdeewatana, S., and Teerarak, M. 2016. Susceptibility of Klebsiella pneumoniae on coriander leaves to liquid- and vapor-phase ethanol. FEMS Microbiology Letters, 363(9): 1-8.
  • Krusong, W., Kerdpiboon, S., Pornpukdeewatana, S., and Jindaprasert, A. 2016. Luffa sponge offsets the negative effects of aeration on bacterial cellulose production. Journal of Applied Microbiology, 121(6): 1665–1672.
  • Krusong, W., Yaiyen, S., and Pornpukdeewatana, S. 2015. Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal venturi injector bioreactor. Journal of Applied Microbiology, 118(3): 629-640.
  • Krusong, W., Kerdpiboon, S., Jindaprasert, A., Yaiyen, S., Pornpukdeewatana, S. and Tantratian, S. 2015. Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar. Journal of Applied Microbiology, 119(5):1291-300.
Books & Other
  • อนุสิทธิบัตร : รองศาสตราจารย์ ดร. เทพปัญญา เจริญรัตน์ และ ผู้ช่วยศาสตราจารย์ ดร. สร้อยสุดา พรภักดีวัฒนา. กรรมวิธีลดความเปรี้ยวของน้ำผลไม้กล้วยด้วยการกรองแยกกากร่วมกับการปรับค่าพีเอชด้วยสารออกฤทธิ์ด่างชนิดปูนแดงหรือน้ำปูนใส (เลขที่คำขอ : 1803000616)
Research Grants
  • Development of ethanol production process from very high gravity of sugarcane molasses using Saccharomyces cerevisiae SC90 was granted by Energy Policy and Planing Office, Ministry of Energy.
  • Adaptation of yeast Saccharomyces cerevisiae SC90 to tolerate inhibitors generated during cassava pulp hydrolysis for bioethanol production was granted by National Research Council of Thailand

Research Profile