 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of Dry Inoculum for Vinegar Fermentation) ผู้เขียน: Banjongjit Mahintratep, Rossukon Laopaiboon,  นางนภา โล่ห์ทอง, ศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractAttempts were made to produce vinedry inoculum (loogpang) using pure culture of acetic acid bacteria. Basing on its capability in producing high acid, toleration to high temperature and having good longevity, Acetobacter sp. 249-1 was employed in this study. Inhibitory effect of 29 medicinal plants. Was tested against the selected strain and microorganisms normally found contaminated during the preparation of the dry inoculum. Mixture of 3% white pepper, 3% mace and 1% nutmeg was found the most appropriate preservative. While having no inhibitory effect on Acetobacter spp., the mixture was very effective against other microorganisms tested. Comparison of several preparation procedures, indicated that good dry inoculum was obtained by mixing the mentioned spice mixture.With 100 g rice flour, 80-85 ml coconut water and ca. 10 cells/g Acetobacter sp. 249-1 and incubated at room temperature for 48 hours. In terms of viability and longevity of the microorganism, oven dry of the dough at 40 C for 24 hours was found superior over sun dry for 6 hours. The so prepared inoculum remained active upon strorage at room temperature for 3 months, or in the refrigerator for at least six months. Inoculum pbtained by addition of 0.2% propionic acid had shorter shelf life at room temperature. However, in the presence of the acid, dough mixing could be made with less care. Vinegar containing 6.5-7% acid was obtained when 0.2% dry inoculum was inoculated in alcoholic mash containing 8% ethanol. |