The cell recycle system of S. cerevisiae M30 promoted faster
alcohol production than a non- cell recycle system
containing 9% alcohol with 150 h of fermentation,
as mentioned in Krusong et al. (2002). This may
have been due to the dispersion of yeast cells in
the fermenting broth after cell recycling, instead
of the yeast cells settling to the bottom of the
fermenting vessel as normally occurred.
Additionally, the corn wine produced had a
satisfactory aroma profile as judged by the trained
panelists with experience in testing natural,
steamed, fresh corn. The results in Table 1 reveal
that there was no significant difference in the corn
aroma between the wine and vinegar. However,
the acceptability of the corn wine and corn vinegar
were significantly different compared with natural
steamed fresh corn, but the acceptable corn aroma
in vinegar was noticeable.
The cell recycle system of S. cerevisiae M30 promoted faster
alcohol production than a non- cell recycle system
containing 9% alcohol with 150 h of fermentation,
as mentioned in Krusong et al. (2002). This may
have been due to the dispersion of yeast cells in
the fermenting broth after cell recycling, instead
of the yeast cells settling to the bottom of the
fermenting vessel as normally occurred.
Additionally, the corn wine produced had a
satisfactory aroma profile as judged by the trained
panelists with experience in testing natural,
steamed, fresh corn. The results in Table 1 reveal
that there was no significant difference in the corn
aroma between the wine and vinegar. However,
the acceptability of the corn wine and corn vinegar
were significantly different compared with natural
steamed fresh corn, but the acceptable corn aroma
in vinegar was noticeable.
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