We are facing a gummy fermented mash in our fermentation section using sugarcane molasses as feedstock. What is the reason of formation of gum in fermentation? How can we overcome the gum? Is there a method for determining the amount of the gum in mash?
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Re: What is causing the gummy mess in the fermentation process?
20 October 2009 at 1:29pmThe "gum" you are referring to could result from the low-quality substrate, sugar cane molasses, that you are using or a result of the production of a gum product by the microorganism you are fermenting. I would start by changing the substrate, which could have a good effect. Without more information, it is hard to say.
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