Kan suksa botbat khong bacteria nai namoi.
Wiwat Daengsubha | Boonsong Saeng on
This study determined the number and species of bacteria decomposing sugar content in sugar cane juice. Juice samples were collected from 9 sugar cane factories temperature, pH, sugar content and total acid content were also studied. Results showed that the Streptococcus sp. was the major population and had the highest activity in decomposing the sucrose content in the juice. Other predominant species found involved in decomposing activity of the juice were: Lactobacillus fermentum, Leuconostoc mesenterodes and Lactobacillus cellobiosus. The bacteria in the juice not only decreased the sucrose content about 0.2-0.6 percent but were also able to produce acids and dextran, a slimy substance that could cause a problem in the processing in sugar factories.
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