Table 4 Raw sugar beet juice wort before and after fermentation
Physicochemical parameters | Wort before fermentation | |||
|---|---|---|---|---|
Control sample A (fresh raw juice without treatment, the initial total count of bacteria 2.5 × 103 cfu/mL) | Control sample B (raw juice without treatment, initial total count of bacteria 2.0 × 105 cfu/mL) | Sample B after | ||
Sterilization | Ozonation | |||
Dry matter (g kg−1) | 146.0 a ± 5.0 | 145.0 a ± 6.0 | 145.0 a ± 6.0 | 138.0 a ± 4.0 |
pH | 4.8 a ± 0.2 | 4.8 a ± 0.1 | 4.8 a ± 0.1 | 4.8 a ± 0.1 |
Sugars | ||||
Reducing (g inverted sugar/kg) | 9.4 a ± 0.3 | 9.7 a ± 0.3 | 9.3 a ± 0.4 | 11.7 b ± 0.4 |
Saccharose (g/kg) | 113.7 b ± 3.4 | 112.5 b ± 2.4 | 113.1 b ± 4.5 | 94.8 a ± 3.8 |
Total (g inverted sugar/kg) | 129.1 b ± 3.9 | 128.1 b ± 3.8 | 128.4 b ± 5.1 | 111.5 a ± 4.5 |
Physicochemical parameters | Wort after fermentation | |||
|---|---|---|---|---|
Control sample A (fresh raw juice without treatment, initial total count of bacteria 2.5 × 103 cfu/mL) | Control sample B (raw juice without treatment, the initial total count of bacteria 2.0 × 105 cfu/mL) | Sample B after | ||
Sterilization | Ozonation | |||
Dry matter (g/kg) | 26.5 a ± 2.0 | 26.2 a ± 1.5 | 28.2 a ± 2.1 | 26.1 a ± 1.0 |
pH | 3.9 a ± 0.1 | 3.4 b ± 0.3 | 3.8 a ± 0.1 | 3.8 a ± 0.1 |
Sugars | ||||
Reducing (g inverted sugar/kg) | 1.9 b ± 0.1 | 1.4 a ± 0.1 | 1.6 a ± 0.1 | 1.9 b ± 0.2 |
Saccharose (g/kg) | 0.5 b ± 0.1 | 0.3 a ± 0.1 | 0.2 a ± 0.1 | 0.6 c ± 0.0 |
Total (g inverted sugar/kg) | 2.4 b ± 0.1 | 1.9 a ± 0.1 | 1.9 a ± 0.1 | 2.5 b ± 0.1 |
Sugar consumption (%) | 98.14 a ± 2.90 | 98.80 a ± 2.50 | 98.52 a ± 3.00 | 98.22 a ± 2.80 |
Ethanol concentration (% v/v) | 7.53 a ± 0.30 | 6.25 b ± 0.25 | 7.56 a ± 0.29 | 7.03 a ± 0.27 |
Yield of ethanol (% of theoretical yield) | 90.07 a ± 2.80 | 75.30 b ± 3.00 | 90.87 a ± 2.70 | 97.37 b ± 3.80 |