Kan suksa kan phalit alcohol chak nam sapparot duai Saccharomyces ellipsoideus.

Somsak Damronglerd; Suphamat Phamonbut; Kalaya Thiam maninet

Kan suksa kan phalit alcohol chak nam sapparot duai Saccharomyces ellipsoideus.

1980

Somsak Damronglerd | Suphamat Phamonbut | Kalaya Thiam maninet

The pineapple juice was fortified with sucrose to desired concentration and adjusted pH to 4.5 by adding Na OH or H3P04. This juice was fermented under anaerobic condition by high alcohol producing strains of Saccharomyces ellipsoideus. The effects of some nutrients and sugar concentration were studied. After 24 hours fermentation, Ammonium Hydrogen Phosphate 0.5% plus Dipotassium Hydrogen Phosphate 0.5% gave the highest productivity. More than 18% W/V of fermented alcohol was obtained when the initial concentration of juice was 28% Brix.

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