Study on the change in bacterial total count and other microorganisms and its relations with the change of sugar and acids content in the fermentation of knom-jeen
1991
Pramote Sirirote | Lavanaya Kraidej (Kasetsart Univ., Bangkok (Thailand). Faculty of Science. Dept. of Microbiology) | Onanong Naivikul
Microorganisms from raw materials, i.e., broken rice and soaking water were found to be responsible for the total microorganisms count during the very first steps of Knom-jeen production. They were mostly bateria together with some yeast and few mold. The total acidity and pH had certain relations with the increased number of total count, that was, total acidity increased with the increased number of microorganisms while pH was decreased. The change of sugar and acid content as study by the use of HPLC showed no simple sugar left in the process and two kinds of acid were found instead. The rapid growth rate of microorganims showed its correlation with these changes.
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