• Korean Journal of Health Education and Promotion
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• v.7 no.2
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• pp.71-77
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• 1990

Streptococcus mutans 10449 was cultured in sucrose-containing BHI broth with ethyl alcohol of different concentration from 1% to 18%, The pH of culture media was from pH 7.00 to pH 5.00. Tobacco smoke and tobacco extract were also used. Ethyl acohol began to inhibit sucrose fermentation by S. mutans at 2% and completely inhibited it between 9% and 18%. The lower the pH of media was, the stronger the inhibition of ethyl alcohol became. 9% Ethyl alcohol completely inhibited sucrose fermentation by S. mutans below pH 5.50, Inhibition by tobacco extract was obvious, but it did not inhibit the growth of S. mutans also. Therefore, the increase of caries activity in drinkers and smokers could be the result of indirect effect of alcohol and tobacco by oral ecology, behavior, or systematic course, rather than the result of direct effect of alcohol and tobacco to plaque bacteria and their metabolism.

• Food Science and Preservation
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• v.3 no.2
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• pp.179-185
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

• KSBB Journal
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• v.6 no.2
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• pp.175-180
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• 1991

The quantitative effects of molecular weight and concentrations of two phase-forming polymers-polyethylene glycol and crude dextran on the two phase extractive ethanol fermentation were investigated using a Box-Wilson central composite protocol. The regression model obtained was used in order to determine optimum compositions of aqueous two phase system. In the aqueous two phase extractive ethanol fermentation of Kluyueromyces fragilis CBS 1555 with Jerusalem artichoke juice, it was found from the regression model that the variables influenlcing on ethanol fermentation were PEG concentration, time, Dx concentration, and PEG molecular weight strongly in order. The interaction of PEG concentration and PEG molecular weight was also found, and the effect of PEG concentration decreased with increase in molecular weight of PEG. The ethanol concentration incresed with increase in molecular weight of PEG, and with decrease in concentration of PEG. In conolusion, maximum concentration of ethanol produced was obtained at the following compositions; PEG MW 20000, Dx concentration ranged from 4% to 5%, and PEG concentration ranged from 3% to 7%.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.666-672
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• 2002

Changes in chemical characteristic, microflora, and sensory evaluation of fish sauce extracted at an interval of one week from fermented solution were investigated. pH was reduced from 6.0 to 4.5, and trimethylamine oxide from 132.5 to 87.2 mg/100g during fermenting periods. Trimethylamine increased from 5.6 to 50.2 mg/100g, and volatile basic nitrogen from 48.3 to 232.5 mg/100g. Bacterial flora isolated from the fish sauce were 70% Lactobacillus sp. and 13% Bacillus sp. Among the free amino acids, alanine, glutamic acid, valine, and methionine contents constitute 40% of the total free amino acids. Major non-volatile organic acid of the fish sauce was lactic acid (76%). Sensory evaluation results of the fish sauce were higher than the traditional soybean sauce after 28 days of fermentation.

• Journal of Energy Engineering
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• v.2 no.1
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• pp.123-132
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• 1993

This work is focussed on the reduction of ethanol separation energy from alcohol fermented broth and categorized into the development of a computer program for the design of the pressurized/depressurized distillation process which has been regarded as one of the energy-reducing models for the conventional distillation process, the optimization of operating conditions of distillation towers by means of the developed program, and the evaluation of the total annual energy cost of pressurized/depressurized distillation columns compared with that of the conventional single distillation columns. The operating pressures are, in case of pressurized/depressurized distillation, 3103/760 mmHg, 3103/450 mmHg, 3103/160 mmHg, and in case of conventional distillation, 760 mmHg. The optimum reflex rations which the sum of the annual energy cost and the annual fixed cost for each process becomes minimum are 3.7475/2.9111 for the operating pressures of 3103/760 mmHg, 3.814/2.9712 for 3103/450 mmHg, 3.0783/2.2400 for 3103/150 mmHg, and 3.8544 for the atmospheric operating pressure. And the annual energy cost of pressurized/depressurized distillation process for the above-mentioned operating pressures is distributed between 42% and 47% of that of conventional distillation process.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• The Korean Journal of Mycology
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• v.39 no.1
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• pp.88-89
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• 2011

To investigate liver toxicity of traditional rice wine, traditional rice wine was prepared by using cooked rice, Rhizopus stolonifier No. 17 nuruk and Saccharomyces cerevisiae. After concentrated the traditional rice wine, it was orally administered into Sprague-Dawley(SD) rats and then changes of its body weight and biochemical parameters of the blood were investigated. All of male and female SD rats did not show any changes in its body weight during two weeks after administering the traditional rice wine concentrates and also biochemical parameters such as aspartate aminotransferase (AST or GOT), alanine aminotransferase (ALT of GOT) and alkaline phosphatase activity were not different compared to control. This results indicated that the traditional rice wine has not any toxicity.

• The Korean Journal of Mycology
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• v.30 no.2
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• pp.142-146
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• 2002

In order to develop a new traditional liquor by using Paecilomyces japonica, alcohol fermentation condition was investigated. Ethanol was produced maximally when 1% P. japoniea and 10% koji were added into mash and fermented by Saccharomyces cerevisiae at $25^{\circ}C$ for 15 days. Sensory evaluation and physiological functionalities of P. japonica traditional liquors made by different addition ($0.1{\sim}2.0%$) of the fungus were also determined and compared. As 0.1% P. japonica was added to mash, the liquor was best acceptable, and its fibrinolytic activity and nitrite scavenging activity were 11.2U and 19.8%, respectively.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.123-123
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• 2001

주류는 미생물에 의한 효소작용으로 원료 성분이 분해됨으로서 생성되는 당분, 아미노산, 유기산등의 맛 성분과 발효과정 동안 생성되는 휘발성 성분들이 조화되어 상당히 다양한 성분들이 향미에 관여하므로 향기의 주성분 규명이나 향기성분을 이용한 품질의 규격화가 매우 어려운 문제로 보여진다. 술덧의 안전한 발효와 잡균오염을 방지하여 품질이 균일한 술을 생산할 목적으로 재래누룩과는 별도로 Aspergillus kawachii등의 균을 이용한 개량곡자(koji)가 술 제조시에 많이 이용되고 있으나 이러한 방법은 탁주의 대량생산과 수율은 증가시켰으나 다양한 품질이나 맛의 향상은 기대하기 어렵다. 본 실험은 재래누룩에서 분리된 곰팡이 10종과 대조균주로 Aspergillus kawachii CF1002 그리고 효모 Saccharomyces cerevisiae를 이용하여 술을 담금하여 그 제품의 headspace gas를 포집하여 GC/MS로 휘발성 향기성분을 분석하였으며 또한 관능평가를 실시하여 검토하였다. 각 균주별로 총 27∼40종의 향기성분이 확인되었으며 전체 시료에서 알콜(peak area% 52.3 9∼70.36%), 알칸류(3.49∼14.17%), 에스테르류(3.23∼7.37%), 유기산류(0∼2.85%), 알데히드류(0∼0.44%)의 순으로 함유량이 높은 것으로 나타났다. GC/MS를 통한 향기성분의 분석 결과 각각의 선발 균주로 제조된 술의 향기성분의 패턴이 서로 상이하였으며 이것은 통계분석에 의해 그 특징이 유의적으로 분석되어 Aspergillus sp. SH-607, Aspergillus sp. SH-613, Aspergillus sp. SH-667, Aspergillus sp. SH-696 그리고 Aspergillus sp. SH-412는 기호도가 높은 것으로 관찰되었다. 수집된 우수균주 10종과 Aspergillus kawachii등으로 담금하여 제조한 술 시료 11종류를 대상으로 하여 쓴맛, 미묘한 맛, 떫은 맛, 신맛, 좋은 맛의 정도를 5단계로 나누어 관능검사를 실시한 다음 자료를 Duncan's multiple range test로 분석한 결과 전체적으로 좋은 맛에 대한 기호도는 Aspergillus sp. SH-607 시료와 Aspergillus sp. SH-412, Rhizopus sp. SH-606, Aspergillus sp. SH-613, Rhizopus sp. SH-654, Aspergillus sp. SH-696 Aspergillus kawachii 시료가 유의성 있게 좋은 맛을 나타내 기호도가 높았으며 맛과 기호도가 가장 좋았던 것은 Aspergillus sp. SH-607 시료로 나타났다.

• Korean Journal of Environmental Agriculture
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• v.17 no.1
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• pp.39-42
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• 1998

In order to evaluate the biological activities of some fractions from the fungal(Pleurotus sajorcaju) fermentation products of sugar cane bagasses, the antimutagenicity, the glyceollin elicitor activity on soybean and the effect on the stem elongation in pea were observed. The alcohol extract fraction and DMSO soluble fraction had excellent antimutagenicity even though it is weaker than that of the extracts from the fruiting bodies. All of the extracts had the ability to elicit glyceollins in soybean cotyledons and these extracts could be helpful for plants to protect themselves from pathogenic contaminations. IAA and the extracts had shown synergistic effects on pea stem elongation in all experimental groups positively determined.