Single and mixed strain fermentation were compared to check the effect on properties of wine. Two strains of Saccharomyces cerevisiae (MTCC 11815 & MTCC 170) were used to study the effect of inoculum age and inoculum size on fermentation of grape juice. The inoculum sizes used were 2%, 5%, 10% and 15%, while inoculum age effect was studied using 24 h, 48 h and 60 h old inoculum. Fermentation efficiency of 77.2% was achieved in mixed strain culture using 15% inoculum, 17% initial sugars giving ethanol concentration of 6.70% (w/v) after 48 hrs. Fermentation efficiency of 84.65% was achieved with MTCC170 using 15% inoculum and 17% initial sugars giving ethanol concentration of 7.34% (w/v) in 48 hrs. Strain MTCC11815 produced 8.5% (w/v) ethanol from 17% initial sugars giving 98% efficiency using 2 and 5% inoculum. Concentration of phenolics increased with inoculum concentration while nitrogen and phosphates did not show any regular trend. The nitrogen and phosphate concentration was affected by type of strain rather than other factors.
The investigation was carried out to evaluate the physico-chemical properties of Mozzarella cheese made from pre-cheese stored under atmosphere and vacuum conditions for 9 days. A significant difference (p<0.05) in the values for acidity, free fatty acid and soluble nitrogen content was observed. Acidity values increases from 0.51 to 0.54 % in atmospheric and 0.51 to 0.53% in vacuum stored pre-cheese, free-fatty acid value also increases i.e from 0.04-0.24% in atmosphere and 0.04-0.22% in vacuum packed stored pre-cheese, increase in soluble nitrogen content for the cheese made from atmosphere packed stored pre-cheese was 0.09-0.13% and 0.09-0.12% in vacuum stored. Meltability of cheese made from atmospheric stored pre-cheese increases form 3.98-4.70 cm and 3.98-4.40 cm in vacuum stored precheese. Stretchability score was more for cheese made from pre-cheese stored in vacuum packed i.e 5 than atmosphere stored i.e 3 at the end of storage day. No significant difference in the values for color i.e a*, b* and l* was observed during storage period. It was concluded that increase in acidity, free-fatty acid and soluble nitrogen, stretchability value was more in case of cheese made from atmospheric stored precheese. Meltability increases in case of atmospheric stored sample than vacuum stored. Overall acceptability was more in case of cheese made from vacuum stored pre-cheese than atmospheric stored.It was observed that mozzarella cheese prepared from stored pre-cheese was acceptable after 9 days of storage.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.