Abstract
The aim of this research was to develop technique to produce alcohol from Thai white rice (TWR) using Saccharomyces cerevisiae TISTR 5339. TWR sugar was produced from TWR with Amylomyces rouxii TISTR 3182. Response surface methodology (RSM) was applied for investigating the experimental design for production the alcohol. There were 20 experiments involving the three investigated variables of Saccharomyces cerevisiae TISTR 5339 to amount of TWR sugar ratio, concentration of TWR sugar (% Brix) and retention time of fermentation that were studied on alcohol to optimize the condition for production the alcohol. Design of experiment was performed by application of 5-level-3-factors central composite design in order to study the optimum condition for production the alcohol. The investigated results showed that the optimum condition was 4.0 ml of Saccharomyces cerevisiae TISTR 5339 amount to 100 ml of TWR sugar amount, 20%Brix (concentration of TWR sugar) and 7 days of fermentation time.
Highlights
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Summary
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