Selection of Thai starter components for ethanol production utilizing malted rice from waste paddy

Sirilux Chaijamrus. Faculty of Science. Department of Biology E-mail:chaijamrus@yahoo.com; Buncha Mouthung

Selection of Thai starter components for ethanol production utilizing malted rice from waste paddy

2011

Sirilux Chaijamrus(Naresuan University, Phitsanulok (Thailand). Faculty of Science. Department of Biology) E-mail:chaijamrus@yahoo.com | Buncha Mouthung(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand))

AGROVOC Keywords

alpinia galanga black pepper ethanol fermentation galanga garlic hydrolysis licorice liquorice malt microorganisms pediococcus pentosaceus pepper production productivity pseudomonaceae rice saccharification selection starter cultures thailand wastes

Bibliographic information

Published in

Warasan Songkhla Nakharin (Chabap Witthayasat Lae Technology)

ISSN 0125-3395

Pagination

pp. 163-170

Other Subjects

Amylomyces sp.; Ethanol productivity; Submerged fermentation; Fermentation starter; Waste paddy; Thai starter ceomponnts; Loog-pang; Malted rice; Optimum formula; Pediocccus pentosaceus; Gluconobacter sp.; Saccharomycopsis fibuligera; Long pepper

Language

English

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

Discover this data provider's collection in AGRIS

Links

http://rdo.psu.ac.th/sjstweb/back_issues.php

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