Abstract

Title :

Selection of Yeasts and Molds for Liqueur Production

By :

Monthakan Sawang

Thanaporn Pattaraworamet 

Degree : DOCTOR OF PHARMACY
Advisor :

Nitima Suttipanta

Suparat Chanluang 

Keywords :

Liqueur, Loog-pang-khao-mak, Mold, Yeast

   

Introduction: Rice Wine is the traditional Thai alcoholic (15%) beverages made from rice fermented with a mixed starter, Loog-pang. Liqueur is the same, but it has a low alcohol content (5%). Loog-pang used for fermentation is an important factor in production because it is a mixture of molds and yeasts. But using of Loog-pang produced from local wisdom consisting of many microorganisms cannot control the quality of those beverages. Therefore, using pure cultures isolated from Loog-pang in fermentation will increase the quality of the drink and can control the amount of sugar and alcohol. Objectives: To isolate the mold that has the best ability to digest starch and produce sugar. And yeast that are capable of producing alcohol, good ethanol resistance, and has a low acid content from Loog-pang to be the starter for liqueur production.  Methods:  The molds and yeasts were isolated from Loog-pang-khao-mak. The selected cultures were studied for morphology.  Then, the iodine method was used to study and select the most effective mold for digesting starch.  The sugar content was analyzed by using the Dinitrosalicylic acid method.  The Chromic acid were used to study and select the effective yeast in alcohol production. The ethanol resistance of yeast and amount of acid produced by yeast were also determined.  Results: The mold isolate with the highest efficiency in starch digestion and sugar production is KM02-2 and yeast isolate that produce alcohol and are the most resistant to ethanol and low acid content is KM02-26.  Conclusion:  KM02-2 mold isolate and KM02-26 yeast isolate were selected to use as the starter culture for further study in quality control of liqueur production.

   
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