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| Pradit Karuwanna; Malai Boonyaratanakornkit; Chakamas Wongkhalaung. |
| Steamed glutinous rice was used as the raw material_ for aleohol fermentation. Rice koji from the mixed cultures of Aspergillris o?yzae KM 24 and Rhi_zopus o"yzae Kl4 25 were used insbead of Luk_pang. Yeast starter of Saccharomyces cerevisiae Ky UT was cuLtivated in sterile koii extracr for 24 h. Fermentafion was made at 22-z3oc. The mixture of rice koji, steamed rice, water and lactic acid were added into the fermentation vats for 1 , 2 and, J tirnes (with the same total amount at the final). The rat,e of fermentaf,ion, viable cell_ count, total acidity (as l-actic acid) and yiel_d of alcohol were analysed and compared. ft was found that 15.11, 15.41 and 15.87% of aLcohol_by volume were yierc in r0, 12 and 13 days for one time, two times and three times... |
| Tipo: PhysicalObject |
Palavras-chave: Alcohol; Fermentation; Glutinous Rice; Koji; Aspergillus oryzae; ข้าวเหนียว; การหมักแอลกอฮอล์; แอลกอฮอล์; โคจิ; เชื้อรา. |
| Ano: 1984 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5128 |
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