{"title":"单层固定化细胞对蜂蜜酒发酵速率的影响","authors":"M. Rahardjo, .. Lindayani, Laksmi Hartayanie","doi":"10.5220/0009981801920196","DOIUrl":null,"url":null,"abstract":"The research consisted of the making of honey-must, the making of single layer immobilized cells, and mead fermentation. Mead fermentation carried out with variation of treatments which were control (C) and single layer immobilized cells (SL). The analysis performed were analysis of alcohol content, sugar content, and yeast assimilable nitrogen (YAN) concentration which determine fermentation rate. The result of this research explained that during mead fermentation, sugar content decreased with latest sugar content varied namely 4,30-4,70Brix, alcohol content with the latest value namely 8,5-9,5%, and fermentation rate for SL was faster than C namely 0,105 g.ml.hr.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"10 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Role of Single Layer Immobilized Cells in Mead Fermentation Rate\",\"authors\":\"M. Rahardjo, .. Lindayani, Laksmi Hartayanie\",\"doi\":\"10.5220/0009981801920196\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The research consisted of the making of honey-must, the making of single layer immobilized cells, and mead fermentation. Mead fermentation carried out with variation of treatments which were control (C) and single layer immobilized cells (SL). The analysis performed were analysis of alcohol content, sugar content, and yeast assimilable nitrogen (YAN) concentration which determine fermentation rate. The result of this research explained that during mead fermentation, sugar content decreased with latest sugar content varied namely 4,30-4,70Brix, alcohol content with the latest value namely 8,5-9,5%, and fermentation rate for SL was faster than C namely 0,105 g.ml.hr.\",\"PeriodicalId\":412618,\"journal\":{\"name\":\"Proceedings of the 16th ASEAN Food Conference\",\"volume\":\"10 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Proceedings of the 16th ASEAN Food Conference\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5220/0009981801920196\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the 16th ASEAN Food Conference","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5220/0009981801920196","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The Role of Single Layer Immobilized Cells in Mead Fermentation Rate
The research consisted of the making of honey-must, the making of single layer immobilized cells, and mead fermentation. Mead fermentation carried out with variation of treatments which were control (C) and single layer immobilized cells (SL). The analysis performed were analysis of alcohol content, sugar content, and yeast assimilable nitrogen (YAN) concentration which determine fermentation rate. The result of this research explained that during mead fermentation, sugar content decreased with latest sugar content varied namely 4,30-4,70Brix, alcohol content with the latest value namely 8,5-9,5%, and fermentation rate for SL was faster than C namely 0,105 g.ml.hr.
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