Methanol reproduction in Lambanog via methanol assimilation of Ogataea methanolica (Makig.) Kurtzman and Robnett JCM 10240 sup T in coconut sap
2024
Reyes, S.M.
During lambanog production, coconut sap naturally produces methanol as a by-product. Through distillation, its toxic levels are removed. This study aimed to determine whether the addition of a methylotrophic yeast, Ogataea methanolica JCM 10240 sup T, could potentially reduce the methanol content during conventional lambanog production. Methanol-induced O. methanolica JCM 10240 sup T cells were inoculated at varying inoculum rates and fermentation stages. The initial pH and Total Soluble Solids (TSS) of coconut sap were 5.92 +- 0.06 and 15 +- 0.00 (deg Brix) while the aerobic plate count was found to be 9.8 x 10 sup 8 cfu/ml. The final ph (3.79-3.81) and alcohol strength (7.3-8% ABV) of treated samples and control were found to be not significantly different. Reduction in final TSS of samples was also observed. The highest decreases (23.25%) in methanol content was achieved through the addition of about 1x10 sup 8 cfu/ml at the 48th hour of fermentation. The total methanol content produced in untreated sap amounted to 2.43% (v/v). Treating coconut sap at the start of fermentation, regardless of the amount of inoculum, resulted in no significant difference in a methanol content in comparison with the control. Final methanol in treated samples were evaluated to the above the maximum allowable limit set by the Food and Drugs Administration.
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