Decrease in ethanol fermentation time for Sato making by Rhizopus sp. and mixed cultures of yeasts (Thai)

Abstract

The fermentation time for Sato making by single and mixed cultures of yeasts was compared. Four Satos were produced as follows: Sato number 1 (using a single strain of yeast from the Samritmaankhong Co. Ltd. factory), and Sato numbers 2, 3 and 4 (using mixed yeasts between the factory yeast and Saccharomyces cerevisiae NP01, S. bayanas EC1118 or S. cerevisiae Sweden, respectively). The results showed that using mixed cultures in Sato number 2 could reduce fermentation time from 35 days to 32 days with ethanol concentration of 10% (v/v). When sensory evaluation of the 4 Satos and Siam Sato (produced by Samritmaankhong Co. Ltd.) was determined by preference test, there was no significant difference among the 5 Satos (p>0.05). Determination of chemical compositions of the 5 Satos indicated that they contained at least 26 chemical compounds i.e. 15 main volatile compounds, 7 acids, 3 sugars and glycerol. The main chemical compounds in the Satos were classified by principal component analysis (PCA) into 4 groups. However, each group did not influence the sensory characteristics.