Decrease in ethanol fermentation time for Sato making by Rhizopus sp. and mixed cultures of yeasts

Orawan Deesuth. Faculty of Technology. Biotechnology Program; Amornrat Samneing. Faculty of Technology. Department of Biotechnology; Pattana Laopaiboon. Faculty of Technology. Department of Biotechnology; Kitipong Wechgama. Fermentation Research Center for Value Added Agricultural Product; Lakkana Laopaiboon. Faculty of Technology. Department of Biotechnology E-mail:lakcha@kku.ac.th

Decrease in ethanol fermentation time for Sato making by Rhizopus sp. and mixed cultures of yeasts

2010

Orawan Deesuth(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Biotechnology Program) | Amornrat Samneing(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Department of Biotechnology) | Pattana Laopaiboon(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Department of Biotechnology) | Kitipong Wechgama(Khon Kaen University, Khon Kaen (Thailand). Fermentation Research Center for Value Added Agricultural Product) | Lakkana Laopaiboon(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Department of Biotechnology) E-mail:lakcha@kku.ac.th

AGROVOC Keywords

alcoholic beverages alcoholic fermentation chemical composition ethanol organoleptic analysis rhizopus saccharomyces sato time yeasts

Bibliographic information

Published in

Warasan Wichai Mokho

ISSN 0859-3957

Pagination

pp. 670-678

Other Subjects

Mixed yeasts; Rhizopus sp.; Ethanol fermentation; Fermentation time

Language

Thai

Translated Title

เธเธฒเธฃเธฅเธเธฃเธฐเธขเธฐเนเธงเธฅเธฒเธเธฒเธฃเธซเธกเธฑเธเนเธญเธเธฒเธเธญเธฅเนเธเธเธฒเธฃเธเธฅเธดเธเธชเธฒเนเธเนเธเธขเนเธเน Rhizopus sp. เนเธฅเธฐเธขเธตเธชเธเนเธเธชเธก

Type

Summary; Non-Conventional

In AGRIS since: 2016-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University

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Links

http://www.champa.kku.ac.th/kkurj/

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