Occurred during the reign of Rama 5

Occurred during the reign of Rama 5

ผลลัพธ์ (ไทย) 1:

เกิดขึ้นในสมัยรัชกาลที่ 5

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1.Introduction
Simultaneous saccharification and fermentation (SSF) is commonly usedtoproducemanytypesoftraditionalfermentedfoodandbeverages in Asian countries (Chen et al., 2014; Furukawa et al., 2013; Li et al., 2013). The method combines the saccharification of starch to fermentable sugar and the sugar to different compounds, including ethanol and other compounds (Olofsson et al., 2008). The approach of SSF is different from the processes used to prepare some other alcohol beverages such as beer, which is made by separate hydrolysis and fermentation (SHF) processes (Farías et al., 2010; van Beek and Priest, 2002). During SSF, starch should be hydrolyzed to fermentable sugar by hydrolytic enzymes, such as α-amylase and glucoamylase, which could be produced by many fungal species, such as Aspergillus oryzae,
Paecilomycesvarioti,Rhizopussp.,Monascussp.,andPenicilliumsp.Therefore, these filamentous fungi have been reported to serve as the saccharifying agents (Chen et al., 2014; Nahar et al., 2008; Lv et al., 2012), while Saccharomyces cerevisiae hasserved as a fermentingagent to convert fermentable substrates into ethanol. Themain benefit of the SSFprocess,whencomparedwithaSHFprocess,islessinhibitionbyreducingsugarsintheenzymatichydrolysis,whichincreasestheefficiency of substrate utilization and improves the ethanol yield (Olofsson et al., 2008). Therefore, SSF methods have attracted considerable attention all over the world, although these processes have some drawbacks. It has been generally accepted that the main drawback of SSF is the different conditions (temperature and pH) that are required for optimization of the two reactions (Lee et al., 2012; Lin and Tanaka, 2006). However, the most important factor is the regulation of the coordination of the two reactions. This is because different saccharification rates will produce different sugar concentrations, thereby significantly influencing cell growth and the metabolism of ethanol and flavor compounds. This ultimately affectsthe final ethanol yield and quality of the food. Flavorprofileisthemostimportantcharacteristicoffermentedfood, andithasbeenregulatedbymanymethods.Forexample, flavorprofile

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发生在斋月五日