RESULTS AND DISCUSSIONCharacteristi

RESULTS AND DISCUSSION
Characteristics of saccharification and fermentation It was
reported that 5.9% (w/v) fermentable sugar was transferred when
0.25% starch hydrolyzing enzyme was used in the liquefaction
process of corn for 2 h at 48
C (15). During 35e45 h of
fermentation, glucoamylase activity increased rapidly in this
study (Fig. 1). At 50 h of fermentation, glucoamylase activity had
reached the maximum value of 27 in enzyme activity unit mg/
g$0.5 h. However, prolonged fermentation to 75 h made a decline
of glucoamylase activity. There was a clear decline trend in
residual starch changes in fermentation. Corresponded to the
changes of glucoamylase activity, the significant degradation of
starch appeared from 40 h to 45 h, the level of residual starch
dropped from 33% to 23%. It is favorable for starch degradation
during entire process of fermentation (Fig. 1). Especially since the
third day, when the saccharified liquid was removed from the
solid medium, the mash bed was fluffier than immersed in the
Saccharified liquid under ambient condition constantly during
fermentation. The fluffier mash might help the growth of mould
and was favorable for starch saccharification.
In Chinese wine making or alcohol producing industry, yeast
cells are known to experience high osmolarity stress under high
fermentable sugar in the initial period of fermentation. The total
sugar concentration must be controlled within a proper value to
avoid sluggish fermentation. In this study, the beginning total sugar
was measured at 27.5% (Fig. 1). Total sugars was linearly decreased
during 75 h and kept constantly during prolonged fermentation.
Fermentation during 40e60 h, alcohol content increased rapidly
from 2.5% (v/v) to 5.5% (v/v). With the sugar was taken in, the
alcohol, produced by yeast, retarded the efficiency of alcohol

ผลลัพธ์ (อังกฤษ) 2:

RESULTS AND DISCUSSION
Characteristics of saccharification and fermentation It was
reported that 5.9% (W / v) Sugar was transferred when fermentable
starch hydrolyzing enzyme was 12:25 a.m.% used in the liquefaction
Process of corn for 2 H at 48? C (15). H of 35e45 during
fermentation, glucoamylase Activity Increased rapidly in this
Study (Fig. 1). At 50 H of fermentation, glucoamylase Activity had
reached the maximum of 27 in Value enzyme Activity UNIT mg /
0.5 G $ H. However, prolonged fermentation to 75 H Made a decline
of glucoamylase Activity. There was a decline Clear Trend in
changes in residual starch fermentation. Corresponded to the
changes of glucoamylase Activity, the significant degradation of
starch appeared from 40 to 45 H H, the level of residual starch
dropped from 33% to 23%. It is favorable for starch degradation
during entire Process of fermentation (Fig. 1). Especially since the
third Day, when the Saccharified Liquid was removed from the
Solid Medium, fluffier than the mash Bed was immersed in the
Saccharified Liquid under Ambient condition constantly during
fermentation. Might Help the fluffier mash the growth of Mould
and was favorable for starch saccharification.
In Chinese Wine Industry Making or producing alcohol, yeast
cells are under stress Known to Experience High osmolarity High
fermentable Sugar in the Initial period of fermentation. The total
concentration must be controlled Sugar Within a proper Value to
Avoid sluggish fermentation. In this Study, the total Beginning Sugar
was measured at 27.5% (Fig. 1). Decreased Total sugars was linearly
during 75 H and kept constantly during prolonged fermentation.
Fermentation during 40e60 H, Increased alcohol content rapidly
from 2.5% (v / v) to 5.5% (v / v). With the Sugar was taken in, the
alcohol, produced by yeast, retarded the efficiency of alcohol.