The study aimed to determine if extracts of asparagus could accelerate the growth of microorganisms in yogurt and shorten the fermentation period. Yogurt was produced with different concentrations of asparagus extract (1, 2.5, and 5 mg/ml) and changes in pH and lactic acid levels were measured over 6 hours. Results showed that yogurt with 1 mg/ml of extract saw the fastest decrease in pH and highest lactic acid levels, indicating asparagus extract accelerated microbial growth and shortened fermentation time.

1. “ The Growth Acceleration of Microorganism In Yoghurt by the Extract of Asparagus ”

2. Introduction Asparagus is an essentially economic plant of Thailand. It contains many useful substances, one of them is a special kind of carbohydrate called Inulin that is being promoted as a supplement to feed the good bacteria: lactobacillus species in our guts. We can find lactobacillus in not only the large intestine but also the yoghurt. If Inulin is added into yoghurt, it can support the growth of bacteria to cause lactic acid produced rapidly and to effect the period of yoghurt fermentation decreases.

3. To study the growth acceleration of Microorganism in Yoghurt by the extract of Asparagus To learn the method of Yoghurt fermentation To study the property of the extract of Asparagus Purpose

4. The extract of Asparagus can accelerate the growth of Microorganism in Yoghurt that effect the period of fermentation to decrease Hypothesis

5. Dependent Variable: The concentration of the extract of Asparagus Independent Variable: The period of time for the fermentation of Yoghurt Controlled Variable: Volume of milk and starter culture, Brand of milk and starter culture, Period and Temperature of incubation Variable

6. Binomial name: Asparagus officinalis Asparagus officinalis is native to maritime areas around the Mediterranean. The 'leaves' are in fact needle-like cladodes (modified stems) in the axils of scale leaves. Male and female flowers are normally borne on separate plants, The fruit is a small red berry . Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. Asparagus ( Asparagus officinalis ) Asparagus http :// www . ics . uci . edu / ~eppstein / pix / tanaka2 / Asparagus - m . jpg

7. Inulin falls under the general class of carbohydrates called fructans, those polymers containing fructose The natural biosynthesis of inulin within plant cells begins by the cells using a vacuolar enzyme, sucrosesucrose fructosyltransferase ( SST ) , to catalyze the reaction. SST Equation : GF + GF GFF + G Inulin

8. Figure 1 : Chemical Structure of sucrose ( left ) , inulin ( center ) , oligofructose ( right ) Inulin

9. It also increases calcium absorption and possibly magnesium absorption Inulin is indigestible by human enzymes It can help lowering blood cholesterol and glucose levels Promoting intestinal bacteria , which help regulating the activity of disease-causing bacteria. Properties of Inulin

10. Figure 2 : Pathogenic microflora suppression, from Roberfroid et al . 1998 and Rolfe 1981 Property of Inulin

11. Group 1 : Controlled group (10 bottles) Group 2 : 1 mg/ml group (10 bottles) Group 3 : 2.5 mg/ml group (10 bottles) Group 4 : 5 mg/ml group (10 bottles) Experimental groups Materials and methods

12. Extracting the substance from asparagus Figure 3 : Inulin production process Materials and methods Raw asparagus Purified asparagus

13. Materials and methods Cleaned asparagus

14. Materials and methods Crushed asparagus

15. Materials and methods Evaporator

16. Materials and methods Exact of asparagus

17. Making yoghurt for experiment Materials and methods 1. Heat the milk to boiling point and Continue simmering on a low gas for about 5-10 minutes

18. Materials and methods 2. Pour the milk into the glass jar

19. Materials and methods 3. Add asparagus extracting solution 1 ml in 10 bottles, 2.5 ml in 10 bottles and 5 ml in 10 bottles

20. Materials and methods 4. Add 5 ml of natural yoghurt to the milk in the jar and stir the mixture

21. Materials and methods 5. Incubate in the oven at temperature 44°C

22. Test label 1 form each group (5 ml, 2.5 ml, 1ml and control) to label 10 Note number of pH meter Compare Δ pH Testing pH Materials and methods

23. Divide yoghurt 1 ml from 10 bottles of each group (10 ml per group) Titrate with phenolphthalein and 0.1 M NaOH 2 drops of phenolphthalei n Titrate with 0.1 M NaOH until the yogurt turn to be pink at the end point Finding the quantity of lactic acid Materials and methods

24. Chart (Line) : Changes of pH in Yoghurt fermentation at 0-6 hours Result Δ

25. Chart (column) : Changes of pH in Yoghurt fermentation at 0-6 hours Result

26. Chart (Line) : Changes of lactic acid in Yoghurt fermentation at 0-6 hours Result

27. Chart (column) : Changes of lactic in Yoghurt fermentation at 0-6 hours Result

28. Conclusion The study of making yoghurt by adding 1 mg/ml, 2.5 mg/ml and 5 mg/ml of the asparagus extract into yoghurt was checked the result at the 0, 1 st ,2 nd ,3 rd ,4 th ,5 th and 6 th hours. From the experiment, Δ pH of the controlled group, 1 mg/ml, 2.5 mg/ml and 5 mg/ml are 2.002, 2.057, 2.043 and 1.895, respectively. Besides, the amount of lactic acid from the controlled group, 1 mg/ml, 2.5 mg/ml and 5 mg/ml are 0.0815 mol, 0.09 mol, 0.087 mol and 0.0755 mol, respectively. So, 1 mg/ml of asparagus extract is best accelerate the growth of microorganism in yoghurt that have an effect on the decreasing period of fermentation.

29. Available[online]: http :// 72.14.235.104 / search?q = cache : XLS9ZjKfxC0J : members . shaw . ca / duncancrow / inulin_review . html + inulin + asparagus + ste m&hl = th&ct = clnk&cd = 27&gl = th Duncan Crow , 2000 . Inulin - A Comprehensive Scientific Review Available [online] : http://72.14.235.104/search?q=cache:m6DPpF9iqdYJ:en.wikip edia.org/wiki/Inulin+inulin+property&hl=th&ct=clnk&cd=9&gl=th Wikipedia, 2005 . Inulin Pinmanee Kwanmuang and Paljit Anukul , 2548. Study on Fermentation of Tomato yogurt , Kasetsart University K. Tuitemwong, D.Y.C fung and P.tuitemwong, 2537. Acceleration of Yoghurt Fermentation by Bacterial membrane fraction Biocatalysts. Kasetsart University Reference

30. We would like to express grateful thanks to all person whose help, care and encouragement lead to our accomplishment. The following order of appearance does not necessarily imply the level of importance. - Mahidol Wittayanusorn School - Aj. Aree Sakyim, advisor - Aj. Sataporn Wantanawijarn Acknowledgement