![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Improved HPLC method for the determination of curcumin, Microbiological and biochemical studies on traditional Indian palm wine fermentation
Shamala, T. R. and Sreekantiah, K. R. (1988) Improved HPLC method for the determination of curcumin, Microbiological and biochemical studies on traditional Indian palm wine fermentation. Food-Microbiology, 5 (3). pp. 157-162. ISSN 0740-0020
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Food Microbiology, 1988, 5, 157-162.pdf - Published Version Restricted to Registered users only Download (364kB) |
Abstract
In India, palm wine (toddy) is tradionally produced by collecting sap from slits in the trunk of the wild date palm (Phoenix sylvestris); the sap is collected overnight in clay pots which contain a crust of microorganisms from the previous fermentation. The collected sap immediately starts fermenting and is converted into fresh toddy. Samples of (i) fresh toddy (pH 4.5, 5 degree Brix), (ii) fresh sap (pH 6.5, 9 degree Brix) collected overnight in a clean pot, and (iii) filtered fresh sap inoculated with 1% (v/v) of crust inoculum were subjected to microbiological and biochemical analyses. Microorganisms found in the sap were identified as Saccharomyces cerevisiae, Schizosaccharomyces pombe, Acetobacter aceti, A. rancens, A. suboxydans, Leuconostoc dextranicum, Micrococcus sp., Pediococcus sp., Bacillus sp. and Sarcina sp. All these microorganisms, except A. rancens, were found in (i) but the growth patterns in (i), (ii) and (iii) differed. Of the 3 products, only (i) had the taste and flavour characteristic of toddy. The 3 products also differed in their contents of volatile and non-volatile acids, esters and ethanol during fermentation for less than or equal 96 h.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | FERMENTATION-; palm wines, fermentation microbiology of; MICROBIOLOGY-; WINES-; MICROORGANISMS-; palm sap, microorganisms in; PALMS-; fermentation microbiology of palm wines; microorganisms in palm sap |
| Subjects: | 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 07 Jul 2008 05:32 |
| Last Modified: | 10 Jan 2019 09:28 |
| URI: | http://ir.cftri.res.in/id/eprint/2104 |
Actions (login required)
 |
View Item |