Comparative fermentation behaviour and chemical characteristics of Saccharomyces and Zymomonas fermented culled apple juice.
Indian J Exp Biol
;
1994 Dec; 32(12): 873-6
Article
in English
| IMSEAR
| ID: sea-62269
ABSTRACT
Ethanol production from culled apple juice showed that fermentability of the juice could be enhanced by addition of DAHP or ammonium sulphate in Saccharomyces and DAHP in Zymomonas fermentation. Addition of trace elements inhibited both the fermentations and ethanol, consequently. With respect to by-products of fermentation, no clear advantage of Zymomnas fermentation of culled apple juice could be observed. Differences in physico-chemical characteristics of the fermented apple juice were also noted. Saccharomyces cerevisiae proved to be better than Zymomonas in most of the parameters and is preferrable from handling and spoilage point of view.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Saccharomyces cerevisiae
/
Beverages
/
Zymomonas
/
Fermentation
/
Fruit
Language:
English
Journal:
Indian J Exp Biol
Year:
1994
Type:
Article
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