Bacteria in Sugar Cane Juice From the Cane Sugar Processing in Thailand

Abstract

The study of the different stages of sugar cane juice collected from 9 sugar cane factories in the middle and the eastern part of Thailand, on the general properties such as temperature, pH, sugar content and total acid content; and especially emphasized on the number and species of bacteria which showed an important role in decomposing the sugar content in the juices revealed that the Streptococcus sp. was the major population and showed the highest activity in decomposing the sucrose content in the juice. Lactobacillus fermentum, Leuconostoc mesenteroides and Lactobacillus cellobiosus were also found some predominant and as well decomposing activity in the juice. The bacteria in the juice not only decreased the sucrose content about 0.2 - 0.6 percent but were also able to produce acids and dextran, a slimy substance that could cause a problem in the processing of a sugar factories.