Comparative fermentation behaviour and chemical characteristics of Saccharomyces and Zymomonas fermented culled apple juice.
Indian J Exp Biol
;
1994 Dec; 32(12): 873-6
Artículo
en Inglés
| 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.
Texto completo:
Disponible
Índice:
IMSEAR (Asia Sudoriental)
Asunto principal:
Saccharomyces cerevisiae
/
Bebidas
/
Zymomonas
/
Fermentación
/
Frutas
Idioma:
Inglés
Revista:
Indian J Exp Biol
Año:
1994
Tipo del documento:
Artículo
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