00000caa a22000003i 4500 UP-1685594773862387987 Buklod 20210218164800.0 m | | ta 210218s1981 xx r |||| u|eng d (iLib)UPBAG-00039292350 STII-DOST BAG rda eng ARTICLE-2260 Coronel, Leticia M. author. Some factors affecting the production of rice wine using an isolate of Aspergillus oryzae by Leticia M. Coronel, Asela O. Velasquez and Margarita C. Castillo. 1981. pages 1-9 illustrations 26 cm text rdacontent unmediated rdamedia volume rdacarrier Includes bibliographical references (page 9) From 40 mold isolates, a species obtained from molded rice and identified as aspergillus oryzae (Ahlburg) Cohn., was selected for riuce wine making base on its diastatic power of 66 (Oshima value). Optimum conditions for growth of the organism in Czapek medium is at pH 3.0 and at 30 degrees C. The best carbon source for mycelial formation is 3.5 percent sucrose and the most suitable nitrogen source for growth is 0.7 per cent sodium nitrate. Optimum factors for rice wine fermentation are: temperature, 20 degrees C, steeping time of rice, 1-12 hours; age of mold starter, 3-6 days: duration of incubation period 2 weeks. Raminad variety of rice gave the highest yield of 13.22 per cent alcohol among 14 varieties of rice tested for wine making. Biological Sciences. Rice wine Fermentation. Aspergillus oryzae Culture. Velasquez, Asela O. author. Castillo, Margarita C. author. The Philippine Journal of Science Vol. 110, nos.1-2, January to June 1981. FI UPBAG UPBAG-MAIN ARTICLE-2260 Analytics