Duangporn Kantachote, Wilawan Charernjiratrakul, and Narongrid Asavaroungpipop

pp. 601 - 615

Abstract

The characteristics of fermented plant beverages based on a sensory test, physico-chemical properties,
enumeration of microorganisms present and their microbiological quality were investigated. A total of 19
samples of beverages collected from various sources in southern Thailand were examined. It was found that
odor, color and clarity and the presence of Cu, Zn, K and Na were mainly dependent on the types of plant
used and the additive of sugar or honey. Therefore, the appearance of the beverages was light brown and
dark brown. An ester smell was occasionally detected. The fermented plant beverages had sour flavor that
developed during fermentation and a little sweetness from residual sugar. The taste was related to the
amounts of organic acid and sugar as measured in the ranges of 0.98-7.13% (pH 2.63-3.72) and 0.21-4.20%,
respectively. The levels of alcohols measured as ethanol were between 0.03-3.32% and methanol in a range of 0.019-0.084%. Methanol production was dependent on both the fermentation process and the plant used.
Total coliforms and Escherichia coli were not detected in any sample, whereas other microbes were detected
in some samples as were total bacterial count, lactic acid bacteria, yeast and mold in amounts that differed
depending on the fermentation time and also the level of sanitation of the production process.