Effect of adding substracts into the media for yeast on alcohol fermentation of sugar cane juice at 40 deg. celsius
1989
Supanit Hiranpradit | Sanchai Tantayaphon (Deptartment of Agriculture, Bangkok (Thailand). Plant Pathology and Microbiology Div.)
Yeast Y 168 strain has been cultured in different media before being inoculated into steamed cane juice of 15 deg.Brix (70 deg.celsius for 5 minutes) and incubated at 40 deg.celsius for 3 days. Culture media with cane juice plus carrot, cane juice plus rice bran, cane juice plus wheat bran, cane juice plus yeast extract, cane juice plus extracted solution of Aspergillus oryzae, cane juice plus extracted solution of Aspergillus niger 367 or Aspergillus niger 4.02 gave a significant difference in alcohol content after fermentation process. Culture media with cane juice alone gave the lowest alcohol content with total acidity. The content was statistically significant when compared with the other treatments.
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