บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Comparative fermentation behaviour and chemical characteristics of Saccharomyces and Zymomonas fermented culled apple juice.

Sandhu, D. K.; Joshi, V. K.;

Indian Journal of Experimental Biology Year: 1994 Vol: 32 Issue: 12 Pages: 873-876 Ref: 24 ref.

1994

บทคัดย่อ

Comparative fermentation behaviour and chemical characteristics of Saccharomyces and Zymomonas fermented culled apple juice.

ABSTRACT :

 

Ethanol production from culled apple juice showed that fermentability of the juice could be enhanced by addition of DAHP (diammonium hydrogen phosphate) or ammonium sulfate in Saccharomyces and DAHP in Zymomonas fermentation. Addition of trace elements inhibited both the fermentations and thus ethanol production. With respect to by-products of fermentation, no clear advantage of Zymomonas fermentation of culled apple juice could be observed. Differences in physicochemical characteristics of the fermented apple juice were noted. Saccharomyces cerevisiae proved to be better than Zymomonas in most of the parameters and is preferred from the handling and spoilage point of view.