Alcohol Fermentration of Naked Barley without Cooking

쌀보리의 무증자 Alcoho 효소에 관한 연구

  • 오평수 (태평양화학㈜ 기술연구소 효소연구실) ;
  • 차두종 (태평양화학㈜ 기술연구소 효소연구실) ;
  • 서항원 (태평양화학㈜ 기술연구소 효소연구실)
  • Published : 1986.10.01

Abstract

Alcohol fermentation of uncooked naked barley was carried out by the combined action of the maceration enzyme from black Aspergillus niger and the glucoamylase from Rhizopus sp. The combined enzyme preparation was found to be effective in maceration and saccharification of the raw naked barley starch. The Hydrolysis rate measured by the amount of glucose liberated reached more than 70% at pH 4.5 and 3$0^{\circ}C$ after 76 hrs. For alcohol fermentation without cooking, the naked barley mash of 18% initial total sugar was pretreated with concentrated sulfuric acid (0.15 weight % of the mash volume) at 55$^{\circ}C$ for 2hr, and used for alcohol fermentation. A simultaneous saccharification and fermentation was carried out at pH 4.8 and 3$0^{\circ}C$ for 96 hrs. Under this fermentation condition, 3.5% increase in alcohol yield together with 2.0% increase in alcohol concentration were obtained when compared with the conventional cooking fermentation.

Keywords

Naked Barley;Maceration Enzyme;Alcohol Fermentation without cooking