Improved HPLC method for the determination of curcumin, Microbiological and biochemical studies on traditional Indian palm wine fermentation
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2104/
FM-01-88 |
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| Title |
Improved HPLC method for the determination of curcumin, Microbiological and biochemical studies on traditional Indian palm wine fermentation
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| Creator |
Shamala, T. R.
Sreekantiah, K. R. |
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| Subject |
04 Fermentation Technology
01 Alcoholic beverage |
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| Description |
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.
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| Date |
1988
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2104/1/Food%20Microbiology%2C%201988%2C%205%2C%20157-162.pdf
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 |
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