Alcohol production by eight yeast in whey
2001
Fernandez, W.L. | Barraquio, V.L. | Bernardino, N.H.N.
In the soft cheese whey with and without ammonium sulfate and with and without Escherichia coli, only Candida pseudotropicalis produced above 1% alcohol while the following showed less than 1% alcohol: Kluyveromyces fragilis, 0.7%; K. marxianus, 0.7%; Saccharomyces bayanus, 0.5%; S. carlsbergensis, 0.9%; S. cerevisiae C, 0.6%; S. cerevisiae, 0.2%; and S. cerevisiae NRRL 1347, 0.2%. There was no trend to show the difference between new and old ebulliometers in measuring the alcohol content of a sample but the distillation method is a more accurate determination of alcohol than the ebulliometer. Based on the distillation method, C. pseudotropicalis produced 2.8% alcohol in plain whey in a 72 hr fermentation. The addition of E. coli to the plain whey increased the percentage alcohol to 3.0. Supplementation with ammonium sulfate to whey increased the alcohol content in both with and without E. coli. A. 0.005% ammonium sulfate was sufficient to produce the highest alcohol content without E. coli, while a 0.0025% was needed with E. coli. A 48 hr fermentation could be a minimum time for high alcohol production for both and without E. coli
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