Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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The Effect of Korean Ginseng Extract on the Fermentation of Lactose-Fermenting Yeast

인삼(人參) Extract 첨가(添加)가 유당발효성(乳糖醱酵性) 효모(酵母)의 발효(醱酵)에 미치는 영향(影響)

  • Lee, Jo Yoon (Dept. of Dairy Science, Coll. of Agriculture, Chungnam Natl. Univ.) ;
  • Kim, Jong Woo (Dept. of Dairy Science, Coll. of Agriculture, Chungnam Natl. Univ.)
  • Published : 1985.12.31
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Abstract

The ginseng extract was investigated for their effects on the fermentation of Kluyveromyces fragilis IFO 0288, and the addition of 0-5.0% of ginseng extract from skim milk media were compared to its effects during suspension culture at $30^{\circ}$ for 168 hours. The results are summarized as follows; 1. The addition of 1.0% and 5.0% ginseng extract were significantly increased pH and acidity compared to control. 2. $CO_2$ evolution was significantly in 1.0% but inhibited in 5.0% ginseng extract 3. Alcohol production was more producted and shortened of fermentation time in 1.0-5.0% than 0-0.5% added groups. 4. The number and growth rates of yeast was shortened inductive phase and lengthened extinctive phase in 1.0-5.0% added groups. 5. Free sugar contained in ginseng extract was not significantly affected by fermentation of yeasts.

인삼(人蔘) extract가 유당발효성효모(乳糖醱酵性酵母)인 Kluyveromyces fragilis IFO 0288의 발효(醱酵)에 미치는 영향을 조사(調査)하기 위하여 탈지유(脫脂乳) 배양액(培養液)에 인삼(人蔘) extract를 0~50%의 농도(濃度)로 첨가(添加)하고 $30^{\circ}C$에서 168시간(時間) 정치배양하면서 조사(調査)한 결과(結果)는 다음과 같다. 1. 인삼(人蔘) extract를 1.0% 및 5.0% 첨가(添加)한 구(區)가 대조구(對照區)에 비(比)하여 pH 및 acidity에서 현저한 증가(增加)를 보였다. 2. $CO_2$ 발생량(發生量)에서는 인삼(人蔘) extract 1.0% 첨가구(添加區)가 가장 효과(效果)가 좋았으며 5.0% 첨가구(添加區)는 유제효과(柳制效果)를 나타내었다. 3. alcohol 생산량(生産量)은 인삼(人蔘) extract 1.0%~5.0%가 첨가구(添加區)가 0~0.5% 첨가구(添加區)에 비(比)하여 많은 생산량(生産量)을 나타냈으며 발효시간(醱酵時間)을 단축시켰다. 4. 효모수(酵母數)및 효모성장률(酵母成長率)은 인삼(人蔘) extract 1.0~5.0%가 첨가구(添加區)에서 유도기가 단축되었으며 사멸기를 연장시켰다. 5. 인삼(人蔘) extract 중(中)에 포함되어있는 유리당(遊離糖)은 효모(酵母)의 발효(醱酵)에 별다른 영향을 주지않았다.

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