Abstract
Draksarista was prepared on experimental scale and the progress of fermentation was studied with reference to the conversion of sugars into alcohol and the attended variations in physico–chemical constants in the medium. It has been observed that a species of Saccharomyces isolated from Madhuka flowers was capable of causing fermentation in the Draksarista medium. However, its performance was less as compared to that of a Bacillus species isolated from Jaggery. These studies indicate that solid content, specific gravity, alcohol content and the like are lax parameters and that chromatographic methods are alone dependable to prescribe standards.
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