The Occurrence of Lactic Acid and Associated Micro-organisms in Cane Sugar Processing I
نویسنده
چکیده
Results obtained from a three year survey of the lactic acid and associated bacterial levels at various sugar mills in Natal are presented. Preliminary research involved establishing a suitable method for the qualitative and quantitative determination of lactic acid in various factory streams. The relationship between sucrose lost and lactic acid produced was investigated and an average weight ratio of 2 : 1 is postulated. It was also confirmed that lactic acid is the principal organic acid formed on the fermentation of sucrose by thermophilic bacteria.
منابع مشابه
Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse
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