1. 1
1
1870

2. 2

3. 3
(fractional distillation)
2

4. 4
1.
(Operational Definition)
-
6

5. 5
-
-
-
-
-

6. 6
2

7. 7
( )
1.
2 - 3

8. 8
2.
3.
4.
5.
6.
2
2-3
6
1.5 – 5.0
2-5
1

9. 9
2.1.1
1.
2.
45%

10. 10
400
6
6
6
6
6
2
2.2
2.2.1
( )
Amylomyces sp.

11. 11
Aspergillus sp. Rhizopus sp.
Mucor Saccharomycopsis sp. Pichia sp.
Saccharomyces sp.
+
+
2.2.2

12. 12
C6H12O6 - - - > 2 C2H5OH + 2CO2
C6H12O6 + 6O2 - - - > 6CO2 + H2O +
2.3
2.3.1 simple
distillation)
2.3.2 (fractional distillation)
2.3.3

13. 13
2.3.1 simple
distillation)
simple distillation)
80
1.
2. boiling stone boiling
chips
3.
4.

14. 14
5.
2-3
6.
1.
2.
3.
4.
2.3.2 (fractional distillation)
2

15. 15

16. 16
2.3.3
2.4
2
100

17. 17
78.3
10% 93
55%
82 %
78
78 – 85
90
( )

18. 18
2.4.1
1.
simple distillation)
( )

19. 19
2.
(fractional distillation)

20. 20
(2 )
%
Saccharomyces cerevisae
x /
modified
Lane-Eynon %
HPLC
% , % %
%
% %
-
Enterobacteraerogenes
-
(CGWO)
37 oC

21. 21
Conversion
( )
( 30oC)
Conversion
CGWO Conversion -
-
30 g/l
4
1 ( . )
2, 3 4
Saccharomyces cerevisiae NP 01, S. bayanus EC 1118 S.
cerevisiae Sweden
2
35 32
10
2 -
500

22. 22
5
Z. mobilis
5
Z. mobilis TISTR 548
100 - (pH)
5.5 100
0.463
NH4Cl 1
0.419
Altintas
Saccharomyces cerevisae YPB-G
4

23. 23
0.118 0.183
Dung
29
119 53
15 51
Amylomy ces rouxii
Saccharomyces cerevisiae
Tsuyoshi
6
20
4 1
Saccharomyces bayanus 2 Candida glabrata 3
Pichia anomala 4 Saccharomycopsis fibuligera
1,2 3
Ulgen
S.
cerevisiae YPG/AB

24. 24
40
4
4.5
batch fed-batch
batch
47.5

25. 25
- 3.1
- 3.2
- 3
- 3
- 3.5
- 3.6
- 3.7
- 3.8
- 3.9
- 3.10

26. 26
- 3.11
- 3
-
3.13
3.14
3.15
3.16
3.1

27. 27
3.2

28. 28

29. 29

30. 30
. . .
1.
2.
3.
4.
5.
8.

31. 31
-

32. 32
ml

33. 33
4.1.

34. 34
40
40
20
40
6
6
20
2500
2535.
6

35. 35
-
-
-
-
1
1
2
3
4
4.2

36. 36
6 15
15 2555 – 30
2555 5 ml
5
50
25
4.3

37. 37
15
200 ml.
-
11.19
70 54.40
-
12.25
80 1.38
-
11.45
70 50.37
-

38. 38
13.21
75 1.17
19
ml.
16
ml.
17.5
ml.
20.5
ml.
2

39. 39
˚c
11.19 54.40 70
12.25 1.38 80
11.45 50.37 70
13.21 1.17 75

40. 40
1.
2

41. 41
6
15 5
3
200 ml.
-
11.19 70
54.40
-
12.25 80
1.38
-

42. 42
11.45 70
50.37
-
13.21 75
1.17
19
ml.
16
ml.
17.5
ml.
20.5
ml.

43. 43
6
15
4.2.1
40
40
20
40
6
6
20
2500

44. 44
2535.

45. 45
Amylomyces Rhizopus Chlamydomucor
Saccharomyces
cerivisiae
fermentation)
lactic acid bacteria Pediococcus Lactobacillus
acetic acid bacteria)
Acetobacter Gluconobacter
Amylomyces
Rhizopus
Amylomyces spp. 0.88-1.29 %
Rhizopus spp. 3.7-4.3 %
Rose Bengal
dichloran chloramphenical agar (RBDC) soluble starch 4 %
1 0 Rhizopus spp.
Amylomyces spp.

46. 46
Saccharomycopsis fibuligera
( 10
20 Saccharomyces
cerevisiae RIT I ( S.
fibuligera
S. cerevisiae RIT I
S. fibuligera
30 4.0
100
10, 20 30
S. fibuligera
0. 5, 10 15 %)
S. fibuligera
20
S. fibuligera 20
killer strain sensitive strain
: .2546.
.

47. 47
rDNA D1/D2
domain 5’ 26S
rRNA ITS-5.8S
rDNA
PCR D1/D2 domain 600
bp PCR ITS-5.8S
rDNA
340-1040 bp PCR direct
sequencing GenBank
Blast search
tool 19
Candida atlantica, C.
colliculosa, C. guilliermondii, C. lusitaniae, C.
tropicalis, Hanseniaspora osmophila, H. uvarum, H.
vineae, Loderomyces elongisporus, Pichia anomala,
Saccharomyces cerevisiae Saccharomycopsis
fibuligera
API 20C AUX Clustal
X Kimura 2-
parameter phylogenetic tree neighbor-
joining phylogenetic
tree 2

48. 48
ITS- S
rDNA
conventional
method
ITS- S
rDNA
conventional
method
conventional
method
conventional
method
: . 2548.
.
Saccharomycopsis fibuligera )

49. 49
Saccharomyces cerevisiae )
Saccharomycopsis
S.cerevisiae
Saccharomycopsis
Saccharomyces
: school of Biological and Molecular Sciences, Oxford
Brookes University, Headington, Oxford OX3 0BP, UK
Saccharomyces cerevisiae
glucoamylase Rhizopus oryzae Murai et
al. Appl. Environ. Microbiol., 63, 1362-1366, 1997)
, G-1315,
2.34% (w
/ w) 5.32% (w / w)
glucoamylase secreting transformants

50. 50
: Evaluation of the function of arming yeast displaying
glucoamylase on its cell surface by direct fermentation of corn
to ethanol Original Research Article
Journal of Fermentation and Bioengineering, Volume , Issue
, , Pages -
Pediococcus Lactobacillus
malolactic fermentation MLF)
MLF
pH

51. 51
: . 8
60 ( 2544)
4.2.2
1
1 3 1 4
3
3
“ ”
“ ”
1–2
1

52. 52
: . 8
60 ( 2544)
4.2.3
50
25
-
-

53. 53
10-25
-
-
PDF
amyl alcohol
amyl alcohol 1

54. 54
: Kinetics of amyl alcohol production during ethanol
fermentation of blackstrap molasses Original Research Article
Biomass, Volume 1, Issue 2, October 1981, Pages 115-126
W. Borzani, M.L.R. Vairo, L.H. Koshimizu, M.R. De Melo Cruz,
L. Perego Jr. 2
2
2

55. 55
100
78.3
70-80
. .
70-80
2.

56. 56
,
,
.2555. . . :
http://www.surathai.net.
26 2555

57. 57
. 2537. .
,
2537.
( . :
http://web.ku.ac.th/schoolnet/snet5/distill.html 9 2555
( . :
http://www.il.mahidol.ac.th 9 2555
( . :
http://www.korattreat.net/node/19 9 2555
( . :
http://www.vcharkarn.com/vcafe/60235/2 9 2555
.2555. . . :
http://www.ku.ac.th/e-magazine/january agri/kmak/ . 26
2555
Zymomonas mobilis, , 2545.

58. 58
.2555
.
. . :
http://library.cmu.ac.th/rsc/?newsdetail.php&id=96. 26
2555
,
,
5,
, 2552.
,
, 2552.
Rhizopus sp. , , 2553.
Altntas, M.M., Ulgen, O.K., Kirdar, B. Improvement of ethanol
production from starch by recombinant yeast through
manipulation of environmental factors. Enzyme Microb. Tech.
31: 640-647, 2002.

59. 59
Dung, N.T.P., Rombouts, F.M. Functionality of selected strains
of moulds and yeasts from Vietnamese rice wine starers. Food
Microbiol. 23:331-340, 2006.
Tsuyoshi, N., Fudou, R., Yamanaka, S. Identification of yeast
strains isolated from marcha in Sikkim a microbial starter for
amylolytic fermentation. Int. J. Food Microbiol. 99 : 135 – 146.
2005.
Ulgen, O.K., Saygili, B., Onsan, Z.I. Bioconversion of starch
into ethanol by a recombinant Saccharomyces serevisiae strain
YPG-AB. Process. Biochem. 37 : 1157-1168, 2002

60. 60

61. 61

62. 62

63. 63

64. 64

65. 65

66. 66

67. 67
:
7 . .2534 21
: 72 2
52150
-
-
- 3
:
:
:

68. 68
:
-
:
16 . .2534 21
: 16 4
54120
-

69. 69
-
-
- 3
:
:
:
: