Abstract
The effects of ultrasonic wave irradiation on cell growth and the formation of ethanol and other volatile components in the fermentation process were investigated. The fermentation periods were reduced to 50–64% in wine, beer, and sake made from saccharified rice solution when weak ultrasonic waves were irradiated at 30 mW/cm 2; the total intensity was 590 mW. YEPD medium fermented by a combination of optimal thermal trajectory control and continuous ultrasonic irradiation yielded a concentration of isoamylacetate about 2.5 times greater than the maximum concentration under isothermal conditions (20°C). Irradiation had virtually no effect when the dissolved carbon dioxide concentration (DCO 2) was maintained at a level lower than the experimental value of Bunsen's CO 2 absorption coefficient. Therefore, it is suggested that irradiation accelerates the formation of ethanol and other components mainly by decreasing DCO 2.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
