Diverse Aspergillus Isolates from the First Step of Vinegar Fermentation and its Application in Sugar Production

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In vinegar production, there are several groups of microorganism consortium acting at different stages at each time. In the first step of alcoholic fermentation process, molds and yeasts are also crucial for vinegar fermentation, yielding sugar contents by accelerating the first step of vinegar fermentation of high ethanol production in the fermentation if the raw materials have complex components such as starch, cellulose, hemicellulose, pectin. Most dominant fungi species identified to be molds Aspergillus spp. had activities in breaking starch into sugar moiety in the present of oxygen. In the study, isolates of Aspergillus spp. were tested for their sugar production containing high contents from various cellulosic materials.

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Edited by:

Noppakun Sanpo, Jirasak Tharajak and Paisan Kanthang

Pages:

65-68

DOI:

10.4028/www.scientific.net/AMM.866.65

Citation:

D. Nicomrat "Diverse Aspergillus Isolates from the First Step of Vinegar Fermentation and its Application in Sugar Production", Applied Mechanics and Materials, Vol. 866, pp. 65-68, 2017

Online since:

June 2017

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$38.00

* - Corresponding Author

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