Selection of Thai starter components for ethanol production utilizing malted rice from waste paddy
The use of mixed herbs in Thai rice wine starter (Loog-pang) were investigated in order to directly maintain theefficiency of the microbial community (Saccharomycopsis fibuligera, Amylomyces sp., Gluconobacter sp. and Pediocccuspentosaceus). The optimum formula was galanga, garlic, long pepper, lico...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2011-04-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://rdo.psu.ac.th/sjstweb/journal/33-2/0125-3395-33-2-163-170.pdf |