|
KMID : 0373919760160000017
|
|
1976 Volume.16 No. 0 p.17 ~ p.21
|
|
|
Study on Fermentation Effects of the Mel
|
|
|
|
|
Abstract
|
|
|
Mel was used not only as sweetening materials and nutritious food, but also a: diluents of pills in the field of pharmaceutics.
In this experiment, it was studied on fermentational effects of the mel using mall extract and glucose solution as fermentation media.
The following results were observed.
1) The mel showed the fermentation effects of malt extract and 1.0 % glucose solution moreover alcohol and CO3 are produced on ferment, because it has fermentation effects and fermentation effect of the mel related to old and new articles,
2) fermentation effect of the mel was proportion to its quantity of mel and fermentation time.
3) The mel is content with yeast, because it has a properties which liberated of CO2, the condition of temperature, containing the mel %, the concentration of malt extract (or glucose), at optimer pH in fermentation time.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|