The Effects of Sugar Content on Growth of Zygosaccharomyces bailii in Rice-syrup
2005
Lee, H.S. (Chung-Ang University, Ansung, Republic of Korea) | Choi, J.W. (Chung-Ang University, Ansung, Republic of Korea) | Song, H.H. (Chung-Ang University, Ansung, Republic of Korea) | Ha, S.D. (Chung-Ang University, Ansung, Republic of Korea) | Park, S.Y. (Ottogi Research Center, Anyang, Republic of Korea) | Lee, Y.G. (Ottogi Research Center, Anyang, Republic of Korea) | Lee, C. (Chung-Ang University, Ansung, Republic of Korea), E-mail: [email protected]
Spoilage yeast was isolated from spoiled rice-syrup and identified by Microbial Identification system (MIDI) as Zygosaccharomyces bailii based on composition of fatty acids exhibiting carbon skeleton of 16;0, 16.1 (Δcis 7), 18:2 (Δcis 9), 18:1 (Δcis 9), and 18:1. Increase in sugar content (1°brix) resulted in decreased moisture concentration (1%), and water activity decrease from 0.72 to 0.63 when sugar concentration increased from 77 to 83°brix.
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