• Proceedings of the Membrane Society of Korea Conference
• /
• 1992.04a
• /
• pp.1-4
• /
• 1992

기존의 일반적인 에탄올 제조법으로는 1) ethylene의 가수분해, 2)전분이나 당분의 발효, 3)acetylene으로부터 얻은 acetaldehyde의 환원반응이 있다. 기존의 화석연로에 의존하지 않고 에탄올을 생성하는 방법은 발효에 의한 방법이다. 발효에 의해 생성되는 에탄올의 농도는 batch식 발효에서 13-14%, 고정화 발효방법에서 5-10%정도이다. 이를 고순도의 에탄올로 농축하기 위한 방법으로는 증류법, 투과증발법, 역삼투법등이 있으며 증류를 이용하여 농축하는 경우에는 상당히 큰 열에너지를 필요로 한다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.2
• /
• pp.182-187
• /
• 2009

Physicochemical and organoleptic characteristics of omija wines made by traditional method, adding grape juice and sugar solution periodically, and with dry omija were compared. The pH values of all omija wines were ranged $2{\sim}3$ during fermentation. The acidity value of omija wine made by traditional method was 2.5%, that of omija wine made by adding grape juice and sugar solution periodically decreased from 3.3% to 0.8%, and that of omija wine made with dry omija increased from 0.2% to 3.9%. Sucrose and alcohol contents were $6.5{\sim}34.5^{\circ}Brix$ and 12% at the end of fermentation, respectively. The viable cell numbers of yeast decreased from $5.7{\sim}6.9\;\log\;CFU/mL$ to $4.3{\sim}4.6\;\log\;CFU/mL$. Omija wine made by adding grape juice and sugar solution periodically had the highest sensory scores for color, taste, flavor, swallowing, and overall acceptability, and was significantly different from the both omija wines made by traditional method and with dry omija. Because omija is rarely fermented due to the little fermentative sugar content, omija wine made by adding grape juice and sugar solution periodically was shown to be the most appropriate.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.5
• /
• pp.622-629
• /
• 2017

This study was carried out to investigate the effects of cold maceration and heat treatment prior to alcohol fermentation on the quality characteristics of wine made from Okrang grape cultivar. The results of this study show that alcohol contents of wines increased as fermentation period increased, whereas $^{\circ}Brix$ values decreased. The pH levels of wines ranged from 3.17 to 3.42 while the total acidities of wines ranged from 0.49~0.99%. The free sugar contents of wines tended to decrease as fermentation period increased. In particular, free sugar content of wine pre-treated at low temperature prior to alcohol fermentation slowly. Total polyphenol content of wine heat-treated prior to alcohol fermentation was higher than those of other wines and reached a maximum value after fermentation for 2 days. Campbell Early wine showed the strongest antioxidant effect, measured based on DPPH free radical scavenging activity, followed by Okrang wine pressing after fermentation. These results indicate that pre-treatment before wine fermentation greatly affects wine quality and biofunctional activities.

• KOREAN POULTRY JOURNAL
• /
• v.41 no.8
• /
• pp.86-89
• /
• 2009

• Journal of the Korean Wood Science and Technology
• /
• v.19 no.2
• /
• pp.3-13
• /
• 1991

D-xylose 는 임산 바이오마스의 화학석 조성분 증 셀룰로오스와 리그닌 다음으로 가장 많이 존재하는 성분이다. 그럼에도 불구하고 D-glucose만큼의 연구가 진행되지 못해왔다. 단지 xylitol, furfural 및 xylonic acids탐의 몇가지 산으로 전환시켜 이용될 뿐이다. 이런 이유는 D-xylose를 공업적으로 다량 추출하는 방법과, 특히 정선 방법에 어려운 문제점이 있기 때문이다. 그러므로 본 총설에서는 D-xylose를 보다 경제적으로 분리하는 방법과 D-xylose를 에탄올로 발효시키는 과정중의 제 문제점들에 관해 기존에 발표된 논문들을 정리하고저 한다. 즉 공업적으로 D-xylose를 다량 분리시키는 방법으로서 해섬/추출 폭쇄/추출, 초산펄핑, 전기가수분해 방법들이 논의 되었으며, 분리된 D-xylose를 에탄올로 발효시킬 경우 D-xylose의 대사, 발효 조건들의 영향, 헤미셀룰로오스 가수분해물의 발효, 발효의 전망과 문제점등이 포함되었다.

• Korean journal of food and cookery science
• /
• v.16 no.4
• /
• pp.321-327
• /
• 2000

Puchu (Allium odorum L.) Kimchi was prepared in 5 different conditions and the color(chlorophyll and carotenoids) and textural properties were measured during fermentation up to 43 days at 10$^{\circ}C$. The 5 preparation conditions which varied depending upon the sub-ingredients were as follows: to add salt (treatment A), soybean sauce(treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce(treatment D), and anchovy sauce and glutinous rice paste(treatment E). Residual contents of chlorophyll and carotenoid decreased with the lapse of fermentation time, especially in treatments D and E. Value“a”indicating the degree of greenness in Hunter's color value decreased with the lapse of fermentation time, especially in treatment E. The contents of total soluble pectin and total soluble solid increased during fermentation.

• Korean Chemical Engineering Research
• /
• v.46 no.5
• /
• pp.858-862
• /
• 2008

The Simultaneous Saccharification and Fermentation(SSF) of ethanol production from potato starch studied with respect to growth pH, temperature, substrate concentration. The glucoamylase and Saccharomyceses cerevisiae have a capacity to carry out a single stage SSF process for ethanol production. The characteristics, termed as starch hydrolysis, accumulation of glucose, ethanol production and biomass formation, were affected with variation in pH, temperature and starch concentration. The maximum ethanol concentration of 12.9g/l was obtained using a starch concentration 30g/l, which represent an ethanol yield of 86%. The optimum conditions for the maximum ethanol yield were found to be a temperature of 38, pH of 4.0 and fermentation time of 18hr. Thus by using the control composite design, it is possible to determine the accurate values of the fermentation parameters where maximum production of ethanol occurs.

• Korean Journal of Food Science and Technology
• /
• v.48 no.1
• /
• pp.48-53
• /
• 2016

The objective of this study was to evaluate the accuracy and efficiency of different methods used for the fermentable sugar assay in the production of Makgeolli sul-dut. In the initial stage of fermentation, Ipguk treatment produced a higher alcohol content compared to the Nuruk treatment. However, the alcohol content was not significantly different between the two starters at the final stage of fermentation. Acidity in the Ipguk treatment was higher than that of Nuruk throughout the fermentation period. After analyzing the fermentable sugars using dinitrosalicylic acid (DNS), Fehling's method, refractometer, glucose kit, and high performance liquid chromatography (HPLC), it was confirmed that the HPLC method was the most accurate for fermentable sugar quantification. In both types of starters, DNS and Fehling's methods showed results comparable to HPLC in terms of fermentable sugar content, while the glucose kit and refractometer analyses showed relatively large discrepancies, indicating that the Fehling's method could also be effective for the analysis of fermentable sugars in the manufacture of Makgeolli.

• Journal of Animal Environmental Science
• /
• v.9 no.1
• /
• pp.35-44
• /
• 2003

This study was conducted to determine effects of and a proper level of barley malt sprouts(BMS) addition as well as to develop an effective fermentation method when broiler litter(BL) was ensiled or deepstacked with 0 to 10% levels of BMS. Mixtures were ensiled or deepstacked for one month and physico-chemical analyses were made between before and after treatments. Addition of BMS up to 10% enhanced nutritional quality of either of ensiled or deepstacked BL mixtures. Especially, the quantity and quality of protein were improved with the addition of BMS to BL. However, the still high pH values after ensiling of various mixtures indicated that anaerobic fermentation did not effectively occur with the addition of up to 10% of BMS to BL and consideration of fermentation aids appeared to be necessary. For deepstacking, addition of BMS to BL increased internal peak temperature(from 56 to $70^{\circ}C$) of the stack, indicating that the added BMS to BL stimulated the degradative activity of fermentative microorganisms. The deepstacking method was more effective than the ensiling method for the manufacture of hygienical fred mixture with BL and BMS.

• Applied Biological Chemistry
• /
• v.11
• /
• pp.101-104
• /
• 1969

Partition chromatography의 방법(方法)으로는 우선 cellulose powder colume을 시도해 보았으나 이는 얻어진 fraction의 용매제거의 난점(難點)이 있으므로 결국(結局) paper chromatography 방법(方法)만을 사용(使用)하였다. 연구결과(硏究結果)로는 우선 갈색색소의 fraction에 있어서 발효초기(醱酵初期)에 약간의 활성(活性)을 관찰(觀察)할수 있었으며 glycine이 함유된 fraction 에서는 발효초기에 벌써 상당한 활성을 보였으며 이는 또한 발효의 진행(進行)에 따라 점차 증가되었다. 그리고 N-glycoside의 fraction에서는 발효초기에 미약(微弱)한 활성(活性)을 관찰할 수 있었다. 그러나 paper chromatography의 방법(方法)은 본실험(本實驗)에 적합하지 않다고 생각되며 그 이유(理由)는 일회(一回)에 fractionation 할수있는 시료(試料)의 양(量)이 극(極)히 제한되어 있다는 점(點)과 또 fractionation 도중에 타물질(他物質)의 오염으로 인(因)해서 시료(試料)의 정확(正確)한 발효 활성(活性)을 측정(測定)할수 없다는 것이다.