Comparative study on the fermentation of sato by mixed pure culture microorganism and yeast cake
3
Issued Date
2002
Copyright Date
2002
Resource Type
Language
eng
File Type
application/pdf
No. of Pages/File Size
xii, 112 leaves : ill.
ISBN
9740425135
Access Rights
open access
Rights
ผลงานนี้เป็นลิขสิทธิ์ของมหาวิทยาลัยมหิดล ขอสงวนไว้สำหรับเพื่อการศึกษาเท่านั้น ต้องอ้างอิงแหล่งที่มา ห้ามดัดแปลงเนื้อหา และห้ามนำไปใช้เพื่อการค้า
Rights Holder(s)
Mahidol University
Bibliographic Citation
Thesis (M.Sc. (Appropriate Technology for Resources Development))--Mahidol University, 2002
Suggested Citation
Wachirapa Kheowrod Comparative study on the fermentation of sato by mixed pure culture microorganism and yeast cake. Thesis (M.Sc. (Appropriate Technology for Resources Development))--Mahidol University, 2002. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/104424
Title
Comparative study on the fermentation of sato by mixed pure culture microorganism and yeast cake
Alternative Title(s)
การศึกษาเปรียบเทียบการหมักสาโทด้วยเชื้อผสมของจุลินทรีย์บริสุทธิ์และลูกแป้ง
Author(s)
Abstract
This research aimed to study the Sato fermentation process by way of a comparative study between a local wisdom process using yeast cake, and an experimental process using mixed pure culture microorganism of Aspergillus oryzae TISTR 3232, Amylomyces rouxii TISTR 3182, Hansenula anomala TISTR 5148, Saccharomyces cereviceae TISTR 5049. The experiment was conducted under 3 environment conditions at room temperature, controlled temperature at 25OC and underground temperature. Sato productions from the experiment were studied for variation of chemical properties and quantity of microorganisms during the 14 days of the fermentation process. Results from the study indicated that Sato products from mixed pure culture microorganism at any environmental condition yield higher alcohol content than those from yeast cake at all conditions. On ordering of temperature factors from room temperature, 25OC and underground, alcohol content of Sato from mix pure culture microorganism were 10.17%, 10.57% and 11.58%, better than Sato from yeast cake of 9.83%, 9.22% and 10.66%, respectively. The percentage of acidity of Sato from mixed pure culture microbe were 0.778%, 0.639% and 0.880%, lower than from yeast cake of 0.855%, 0.716% and 0.936%, respectively. Quantity of yeast after the ending of the production process was 6.9x107, 7.6x107 and 7.2x107 for mixed pure culture microbe higher than from yeast cake of 1.2x107, 8.6x106 and 2.8x107, respectively. Preliminary tests on sensory evaluation indicated a statistically significant difference at 95% confidence level, on acceptability level of the two products made from mixed pure culture microorganisms and yeast cake. Results from the study suggested that usage of mixed pure culture microorganism in Sato fermentation at the community level would ease control mechanisms, as well as reducing loss due to undesirable contamination during the fermentation process and could be applied for further development of Sato's quality.
Description
Appropriate Technology for Resources Development (Mahidol University 2002)
Degree Name
Master of Science
Degree Level
Master's degree
Degree Department
Faculty of Environment and Resource Studies
Degree Discipline
Appropriate Technology for Resources Development
Degree Grantor(s)
Mahidol University