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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:[email protected] | 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
ISSN 0125-3395
Pagination
pp. 163-170
Other Subjects
Fermentation starter; Loog-pang; Amylomyces sp.; Malted rice; Gluconobacter sp.; Thai starter ceomponnts; Waste paddy; Saccharomycopsis fibuligera; Pediocccus pentosaceus; Long pepper; Optimum formula; Submerged fermentation; Ethanol productivity
Language
English
Type
Summary; Non-Conventional
2016-08-15
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