• Microbiology and Biotechnology Letters
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• v.44 no.4
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• pp.529-534
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• 2016

Bioethanol was produced using the separate hydrolysis and fermentation (SHF) method with macroalgal polysaccharides from the seaweed, Undaria pinnatifida as biomass. This study focused on the pretreatment, enzymatic saccharification, and fermentation of yeasts in co-culture. Ethanol fermentation with 14.5% (w/v) seaweed hydrolysate was performed using the yeasts, Saccharomyces cerevisiae KCTC 1126 alone, Pichia angophorae KCTC 17574 alone, and their co-cultures with the yeasts either adapted to mannitol or not. Among the combinations, the co-culture of non-adapted S. cerevisiae and P. angophorae adapted to mannitol showed high bioethanol production of 12.2 g/l and an ethanol yield ($Y_{EtOH}$) of 0.41. Co-culture in the SSF process was employed in this study, to increase the ethanol yields of 35.2% and reduction of 33.3% in fermentation time. These results provide suitable information on ethanol fermentation with marine seaweeds for bioenergy production.

• KSBB Journal
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• v.4 no.3
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• pp.276-280
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• 1989

The effect of the pretreatment by solvent extraction on the saccharification of poplar (Populus euramencana) was studied. The solvent system was Phenol/H2O(Uncatalyzed)and Phenol/H2O/HCl catalyst system. When the poplar was pretreated by uncatalyzed system, the best result of the saccharification was total of 43.9 g/1 reducing sugar produced and 83.5% of carbohydrated conversion was obtained at 19$0^{\circ}C$, 60 minutes. Total wood yield and the lignin removal were 46.3% and 98.2% respectively. The use of acid catalyst was unsuitable to increase he efficiency of saccharification.

• Microbiology and Biotechnology Letters
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• v.7 no.4
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• pp.191-195
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• 1979

This study was conducted to investigate the effect of saccharified extract of ginseng meal on alcohol fermentation and reproduction of yeast. Different concentrations of saccharified extract of ginseng meal in liquid medium were tested, and the experimental results obtained were summarized as follows : 1. In the process of alcohol fermentation of yeast, $CO_2$ output was much accelerated by the higher concentration of saccharied extracts from 1％ to 6％, but $CO_2$ output was disurbed at the concentrations of 10％ and 15％. .2. In the process of alcohol fermentation of yeast, the production of alcohol was increased by the higher concentration of saccharified extracts from 1％ to 6％, but decreased at the concentrations of 10％ and 15％. 3. Number of reproduced yeast cell after aerobic culture of Sacc. cervisiae was increased by the higher concentration of saccharified extracts from 1％ to 10％, but decreased at the concentration of 15％. The number of yeast cell at the concentratin of 10％ extract was 1.6 times more than that of control.

• Journal of Convergence for Information Technology
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• v.8 no.6
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• pp.75-84
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• 2018

Objects: This study is a descriptive study to identify the factors influencing the glycated hemoglobin control in type 2 diabetes patients. Methods: This study used raw data from the third year of the National Health and Nutrition Examination Survey performed from 2015. The subjects were 285 people who were classified as type 2 diabetes patients among the 7,380 participants of the National Health and Nutrition Examination Survey. Findings: The factors influencing the glycated hemoglobin control in type 2 diabetes patients were found to be age, education level, prevalence period and sleeping time. Improvements: In type 2 diabetes patients, it is very important to have appropriate education on diabetes when they discovered the disease morbidity in the middle age rather than in the aged period and to have enough sleeping time. A practical program to help this education and training should be developed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1617-1622
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• 2011

We conducted this study to investigate the quality characteristics of saccharified rice gruel prepared with different cereal koji mold (rice, buckwheat, sorghum, adlay, or Italian millet koji). The moisture, crude protein, crude lipid, and crude ash content of rice, buckwheat, sorghum, adlay, and Italian millet showed a range of 11.12~12.85, 5.81~16.24, 0.56~4.36, and 0.28~1.93%, respectively. The proximate composition of saccharified rice gruel prepared with different cereal koji was significantly (p<0.05) higher than unsaccharified rice gruel. The pH, L, a, and b values of saccharified rice gruel ranged between 6.09~6.39, 60.38~78.25, -0.87~5.70, and 7.74~13.37, respectively. The viscosity of saccharified rice gruel prepared with different cereal koji was significantly (p<0.05) lower than the unsaccharified rice gruel. After saccharification, the soluble solids, glucose, and maltose content of saccharified rice gruel prepared with different cereal koji were significantly increased in the range of 11.47~13.03$^{\circ}Brix$, 0.60~1.44%, and 0.47~0.88%, respectively. A sensory evaluation indicated that saccharified rice gruel was significantly (p<0.05) better than unsaccharified rice gruel. In conclusion, cereal koji could be used as a gruel processing method to increase the sensory properties and nutritional values of gruels.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.455-461
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• 2022

In this study, kombucha was prepared using saccharified rice solution to assess this possible means of increasing rice consumption. Chucheong rice yielded the highest starch content (80.40±1.33%) when used to produce saccharified rice solution. The resultant saccharified rice solution showed the highest 10.42 °Brix at 90 min of saccharification. Chamdream rice yielded the highest acidity at 0.38%, and Kawaji No.1 yielded the lowest at 0.24%. Organic acid analysis on the 15th day of fermenting kombucha made with different rice varieties indicated an acetic acid content of 111.70±1.09 ppm in Chamdream, and 46.86±1.00 ppm in Dongjinchal. Comparison of enzymes used in saccharified rice kombucha fermentation revealed that α-amylase resulted in the highest acidity (1.06%), and β-amylase yielded the lowest acidity (0.58%). Kombucha with green tea yielded the highest acidity (1.09%), and kombucha with rooibos tea yielded the lowest (0.37%). Polyphenol analysis indicated that the amount of polyphenol increased the most (1,623.75 ppm to 3,989.00 ppm) on day 0 of fermentation with green tea. Organic acid analysis revealed that the acetic acid content of kombucha supplemented with green tea increased from 172.89 ppm on day 0 of fermentation to 2,649.11 ppm on day 15. Kombucha with 2.0% added alcohol had the highest acidity (1.32%), and kombucha with 0.5% alcohol had the lowest (0.97%). Taken together, these results confirm that it is possible to make kombucha using saccharified rice solutions.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.211.2-212
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• 2003

발아현미의 $\alpha$-amylase의 활성도는 발아 보리보다 작았으나 추출물의 함량 및 그 당도는 발아보리와 큰 차이가 없었다. 식혜제조시 발아 현미는 효소활성도가 낮아 보리 엿기름 대신 사용 할 가능성은 없으나 발아 현미를 백미 대신 식혜원료로 사용할 경운 현미 자체를 원료로 사용한 경우보다 당화속도도 빠른 것으로 나타났다. 백미를 이용한 식혜 제조시의 추출물 함량과 당도는 당화 초기 1시간 동안에는 급격히 증가하였으나 그 후에는 커다란 변화를 나타내지 않았다. 발아 현미와 무발아 현미를 이용한 식혜 제조시에는 당화 4시간까지 추출물 함량과 당도가 서서히 증가하는 경향을 나타내었다. 현미를 이용하여 제조한 식혜의 관능검사를 실시한 결과 백미로 제조한 식혜에 비하여 밥알의 조직감은 떨어졌으나 향기의 강도는 더 높았으며, 당도와 전체적인 기호도는 백미와 유의적인 차이를 나타내지 않았다.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.147-152
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• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.132-137
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• 2010

This study was performed to investigate the effect of apple and maltitol as ingredients on the quality of Jochung, a grain syrup. Four kinds of Jochung products were prepared from steamed-rice, apple juice, heated-apple sarcocarp (at $70^{\circ}C$, 60 min), and a mixture (sarcocarp : maltitol＝5:1, w/w) by saccharifying (at $55^{\circ}C$, 8 hrs) with a malt (100 g/500 g rice), mixing the ingredients (steamed-rice : ingredient＝5:5, w/w), filtering, and heating the filtrate (at $95^{\circ}C$, 2 hrs): product (A) with apple juice added before saccharified, product (B) with apple juice added after saccharified, product (C) with heated-apple sarcocarp added after saccharified, and product (D) with the mixture added after saccharified. The product (D) had the lowest pH value ($4.60\pm0.01$) of any other products. The contents of reducing sugar and total phenolic compound were the highest in the product (A) among all the products, which comprised $68.10\pm6.71$% and $7.36\pm0.85$ mg/g, respectively, resulting in good quality. The solidity and the dextrose equivalence had the highest value in the product (B) and the product (C), respectively. The malic acid content ($4.10\pm0.02$%) of the product (D) was the highest of any other organic acids identified by HPLC. Hunter L, a, and b values of the product (D) were the highest compared to other products. In sensory evaluation, the product (A) had generally higher score in all sensory attributes. It was concluded from the chemical and sensory evaluation that adding the apple juice before saccharified might be an effective method for manufacturing good quality rice-Jochung.

• Korean Journal of Weed Science
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• v.32 no.2
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• pp.85-97
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• 2012

To investigate the usefulness of freshwater alga Water-net (Hydrodictyon reticulatum, HR) as resources for production of fermentable sugars, the easiness of enzymatic saccharification was evaluated at first. When 6 plant materials (HR, Spirulina, Chlorella, Scenedesmus, Cladophora, Corn stover) were enzymatically hydrolyzed with 2% solid loading at the same condition, HR showed the highest ratio of saccharification based on glucose production. No milled HR was also completely saccharified at the amounts of optimal enzyme mixture. Glucose yield was not changed though the citrate buffer strength for saccharification was decreased from 0.1 M to 0.1 mM. Only about 10% yield reduction was observed compared to that of $120^{\circ}C$ treatment when HR was enzymatically hydrolyzed at room temperature. The saccharification was normally occurred at $37^{\circ}C$ and pH 6.5 which is general growth condition of fermentable microrganisms, suggesting that HR have a biomass characteristics applicable for the simultaneous saccharification and fermentation. The saccharification was occurred by more than 70~80% of one of the best condition although the supplied enzyme amounts was reduced to 1/10 volume. And the glucose yield by enzymatic hydrolysis was not decreased by 10% HR solid loading and began to decrease at more than 15% solid contents. Above these results show that HR is an interesting algal biomass which is relatively easy to be saccharified by hydrolyzing enzymes. In addition, HR is a flilamentous alga and very easy to be collected. Therefore, HR seems to be an useful and valuable resources in the economical production of fermentable sugars for manufacture of bio-chemical products.