Study of mixed culture for Thai traditional fermentation starter (Loog-Pang) production
2011
Werasit Kanlayakrit(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) E-mail:[email protected] | Worasak Changpha(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) | Mangkorn Rodprapakorn(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) | Pramote Sirirote(Kasetsart University, Bangkok (Thailand). Faculty of Science. Department of Microbiology)
Study on mixed culture of fungi and yeasts for Loog-Pang (Thai traditional fermentation starter) preparation was carried out. Three strains of fungi and four strains of yeasts, which were previously selected based on high glucoamylase activity and high ethanol yield, were used for designing experiments of 9 treatments. Reducing sugar, total acid content and ethanol concentration were used to determine the best treatment compared with Thai Community Product Standard (TCPS) of Sato, which requires ethanol of not more than 15+-1 percent (v/v) and total acid less than 2.5 percent. It was found that, treatment 2 (i.e. Amylomyces sp., Rhizopus sp., S. cerevisiae SYL 16 and S. cerevisiae SYL 18) was the best preparation complied to TCPS standard. The highest reducing sugar of 171.10 mg/ml in the first day and 34.60 mg/ml in the 14th day, were obtained in the treatment 2. The total acid in treatment 2 was also at 0.73 percent, which was within the standard range of TCPS. The ethanol concentration obtained was at 16.75 percent by volume on the 14th day. Therefore, treatment 2 will be used for the further production of sato.
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Эту запись предоставил Kasetsart University