Year: 2013 | Month: December | Volume 3 | Issue 2

Effect of a Natural Phenolic compound, Thymol on Alcoholic Fermentation


Abstract: <div>In fermentation with herbs as the base medium, it was observed that certain phytoconstituents affect the pace of fermentation. Trachyspermum ammi is a common ingredient in many herbal based fermentation products especially in Ayurvedic system of medicine. Thymol constitutes 40-50% of the</div><div>volatile oil in this herb. Thymol is known to be nihibitory lactic acid fermentation. Evaluation of the effect of Thymol in alcoholic fermentation was undertaken Varying concentrations of Thymol 0.3, 0.1 and 0.05% were added to the sugar medium and kept for fermentation. The result of the study showed a complete inhibition of alcoholic fermentation conducted by yeast and Woodfordia fruticosa flowers at Thymol concentrations of 0.3 and 0.1% but a retarded pace was observed in case of lower concentration (0.05%).</div>

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@International Journal of Food and Fermentation Technology| Printed by New Delhi Publishers

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