The research team had thought of studying the properties of natural fermented Maieng extract as an important antioxidant substance in cosmetics. to transfer to the Sakadee community Nan Province. The research had started at the development of a natural fermentation process studied the extraction process yielding important substances from natural Miang fermentation and evaluated the antimicrobial activity and anti-oxidation of bioactive extracts. The outcome studies were transferred including the extraction process of bioactive compounds and formulations in skin cream cosmetics. It was demonstrated that natural fermentation by adding clean disinfected water or fermentation with a stock of Lactic acid bacteria isolated from Miang fermented water in anaerobic conditions for 2 weeks the efficiency and characteristics of fermentation were not significantly different. In the process of extracting bioactive substances with ethanol by soaking the extracts with water and virgin coconut oil with the maceration method at room temperature and shaking in 80% ethanol for 3 hours resulted in a high content of antioxidant properties. In addition the developed approach influenced the characteristics of fermented Miang meat well accepted by the users. This fermented Miang extract was acceptably used to make fermented Miang products for further sale. With the potential of Miang fermented extract in antimicrobial activity therefore the extract has been made a face cream product and tested for user acceptance. From preliminary testing it was found that the facial product with the fermented Miang extract to be satisfactory and did not cause allergic reactions. It had the ability to reduce wrinkles could clear face and transferred to the community focusing on the needs of users in the community. The community could make such face cream products and processed the commercial Miang extract cream that are acceptable to general consumers.

The research team aimed to develop the cracking and extracting processes for Ganoderma lucidum (Red Lingzhi) spores and transfer the technology in the form of soap bar and liquid products together with the cracking and extraction process to the community at Farm Haid Klang Ban in Pathumthani Province. From the study since higher more bioactive compounds found in the aforementioned Ganoderma (Lingzhi) spore extracts over its basidiospore itself the optimized breaking and extraction procedure were composed of freezing at -20oC for 2 days bead beating for 5 minutes and then spore fermented with Lactobacillus spp. at room temperature for 24 hours. The processes could provide more than 65 percentages of the spore fracture efficiency and obtain more active substances such as polysaccharides and triterpenoids Moreover the spore extraction process was required by shaking in ethanol dissolved in distilled water at the ratio 80:20 for 2 hours. The obtained bioactive Lingzhi spore extracts as one active ingredient was added into the saponification process to make soap bar and liquid product. It was found that the soap products could create satisfaction and good feedback from high-level consumers of the farm community in Pathumthani Province. The research should therefore be successfully applied in the form of commercial red lingzhi extract soap in the manner of integration of science and community with knowledge of efficient Red Lingzhi spore cultivation and separation. It can help the development of community enterprises can bring up sustainable economic development in the country in the future.