000			02572nam a22003013a 4500
001			UPMIN-00004632428
003			UPMIN
005			20240528111032.0
008			240528b |||||||| |||| 00| 0 eng d
040			_cUPMin
041			_aeng
090		0	_aLG993.5 2010 _bF62 V56
100			_aVillame, Rovi Gem E. _eauthor _925939
245			_aNatural fermentation and alcohol production potential of coconut (Cocos nucifera) and fishtail palm (Caryotasp.) saps. / _cRovi Gem E. Villame
260			_c2010
300			_a59 leaves.
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
520	3		_aA study of the natural fermentation and alcohol production potential of two laocal palm saps was done. Selected physico-chemical parameters such as pH, total soluble solids, sugar (sucrose, glucoseand fructose) content; ethanol, organic acids (lactic aand acetic acid)concentration and microbial populationwere monitored for the 48 hours natural fermentation of coconut (C. nucifera) and fishtail (Caryotasp.)saps. An attempt to control ethanol production using the 12hour substrate (harvested palm sap) was made by inoculating the saps separately with three different commercial yeast strains S. bayanus (Red Star Cote des blancs), and S. cerevisiae var ellipsoideus BIOTECH 2815. Theoritically, every one (1) gram glucose yeilds 0.511gram ethanol and ethanol conversion efficiency (Y E/glu) is expressed as teh ratio of the yeild of ethanol to total sugars consumed (as gram ethanol/gram glucose). This is usually expressed in percent. For coconut sap, Y E/glu for each treatment were 0.37 g/g, 0.26 g/g and 0.31g/g or 36.67%, 26.20% and 30.87% respectively. For fishtail palm sap Y E/glu for each treatement were 0.34g/g, 0.25g/g and 0.23 g/g or 36.74%. 24.65% and 23.10% respectively. The ethanol production of palm saps can be improved by using commercial yeasts, provided that, after a harvest period of 12 hours, the sap is immediately pasteurized at a holding temperature of 60'C for 30 minutes to inhibit or slow down the activity of other microorganisms present in its natural microflora, prior to inoculation. The above results will still be subject to further potimization on order to improved ethanol conversion efficiency.
650	1	7	_aPalm sap _925940
650	1	7	_aCoconut sap _925941
650	1	7	_aFishtail palm sap _925942
650	1	7	_aNatural fermentation _925943
650	1	7	_a Ethanol _925944
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c2393 _d2393