International University, Vietnam National University - HCMC
PRACTICE IN ENZYME AND FOOD FERMENTATION
III. RESULTS
1. Beer fermentation
Figure 3.1: The sample after put in water bath ( 52oC; 63 oC; 73 oC; 100 oC)
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International University, Vietnam National University - HCMC
PRACTICE IN ENZYME AND FOOD FERMENTATION
Figure 3.2: Before and after adding 25g glucose into 500ml of the sample above
Figure 3.3: The value of pH in sample ( higher than 4.5)
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International University, Vietnam National University - HCMC
PRACTICE IN ENZYME AND FOOD FERMENTATION
Figure 3.4 : After inoculating yeast cell Saccharomyces cerevisiae with ratio 1*107 cells/ml
Table 3.1 : The observation of samples after 4 days and 11 days from the date of incubation
After 4 days Observated After 11 days Observated
Two erlens with cover After more than 10
at the top of flask: days of incubation:
- Change in clarity - Change in clarity
W + Yeast and other W + The solution inside
substances may settle to the two erlens with
the bottom of the cover became more
clarity than the
fermentation vessel, but
previous observation.
the solution inside the - Color: The color
vessel remains cloudy. became lighter than
- Color: The color the previous
became brighter than to observation.
the first day of - Bubbling air: There
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International University, Vietnam National University - HCMC
PRACTICE IN ENZYME AND FOOD FERMENTATION
incubation. are more air bubbles
- Bubbling air: Air on the surface of the
bubbles on the surface solution than the
previous observation.
W’ of the solution.
W’
Three erlens without After more than 10
cover at the top of days of incubation:
flask: - Change in clarity
WT1 + The solution inside
WT1 - Change in clarity
the three erlens
+ Yeast and other without cover became
substances can settle to more clarity
the bottom of the - Color: The color
fermentation vessel and became lighter than
the solution inside the the previous
erlens remains cloudy. observation.
- Bubbling air: There
However, for the
are more air bubbles
solution in the 3 erlens on the surface of the
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International University, Vietnam National University - HCMC
PRACTICE IN ENZYME AND FOOD FERMENTATION
without cover, the solution than the
clarity of the solution is previous observation.
better than W and W’.
- Bubbling air: There WT2
WT2 are more air bubbles on
the surface of the
solution than W and
W’.
WT3
WT3
2. Determination of reducing sugar
Table 3.2 : Standard curve concentration
Tube number 1 2 3 4 5 6
Standard glucose 0.1% (ml) 0 1 2 3 4 5
Water (ml) 5 4 3 2 1 0
The concentration in each tube (g/L) 0 0.2 0.4 0.6 0.8 1
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International University, Vietnam National University - HCMC
PRACTICE IN ENZYME AND FOOD FERMENTATION
Table 3.3 : Result of test tubes after absorbed at 540 nm
Name of tubes 1 2 3 4 5 6
OD 0.018 0.131 0.245 0.403 0.486 0.608
Dilution : 10 times W (10) W’ (10) WT1 (10) WT2 (10) WT3 (10)
OD 0.211 0.019 0.352 0.314 0.640
Dilution : 100 times W (100) W’ (100) WT1 (100) WT2 (100) WT3 (100)
OD 0.020 0.019 0.025 0.346 0.354
Table 3.4 : Data between reducing sugar concentration and OD
Reducing sugar concentration (g/L) OD
0 0.018
0.2 0.131
0.4 0.245
0.6 0.403
0.8 0.486
1 0.608
Figure 3.5 : The graph between OD and reducing sugar concentration
