The results showed that despite a low salt concentration of 8%, a
single (TD) or mixed sample (TD/PG) with T. delbrueckii JBCC-623
showed significantly higher pH and lower total acidity (p < 0.05)
(Table 1). For total soluble solids and residual sugar content, all the
inoculated samples were similar to those of the control. However,
ethanol values increased by adding yeast starters; their production
was observed in the order of TD > TD/PG or ZR > ZR/PG > PG
(p < 0.05). In addition, considerably higher concentrations of
various alcohols as well as 3-methyl-1-butanol were detected in all
inoculum groups despite fermentation with 8% salt (Table 2).
Moreover, a diversity of more enhanced flavors was also observed,
except for PG and ZR/PG.
The results showed that despite a low salt concentration of 8%, asingle (TD) or mixed sample (TD/PG) with T. delbrueckii JBCC-623showed significantly higher pH and lower total acidity (p < 0.05)(Table 1). For total soluble solids and residual sugar content, all theinoculated samples were similar to those of the control. However,ethanol values increased by adding yeast starters; their productionwas observed in the order of TD > TD/PG or ZR > ZR/PG > PG(p < 0.05). In addition, considerably higher concentrations ofvarious alcohols as well as 3-methyl-1-butanol were detected in allinoculum groups despite fermentation with 8% salt (Table 2).Moreover, a diversity of more enhanced flavors was also observed,except for PG and ZR/PG.
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