• Korean Journal of Agricultural Science
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• v.4 no.2
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• pp.173-177
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• 1977

These experiments were conducted to investigate the formation of organic acid and ethanol during fermentation by three yeast strains. One of these was industrial strain (No.7) from Japan, and the others were wild types (No. 47, No. 239) isolated from Takju-mash and Strawbery, respectively. Conditions of fermentation were varied by differing the supply of oxygen (air), and by using different fermentation media The results obtained were as follows: 1) All the yeast strains produced higher amount of total organic acid and ethanol under the conditions which were aerobic, i.e. the flasks were opened during fermentation, than in case of using the flasks with fermentation bung. 2) Organic acid and ethanol were produced rapidly in the mash medium than in the semi-synthetic medium, i.e. total amount of organic acid and ethanol was maximized in a short time in the mash medium. 3) On the mash medium, the highest amount of organic acid was obtained by the strain No. 239, the next by No. 7 and the lowest by No. 47. Ethanol was produced on this medium with decreacing order of No. 47, No. 239, and No. 7. 4) The strain No. 239 was proved to be a powerful organic acid producer, yielding higher amount of organic acid especially under the aerobic conditions. 5) Above results suggests that the strain No. 239 could be of useful in alcoholic drink industry, due to its powerful ethanol-producing characteristic accompaning with high yielding of organic acids.

• Bulletin of Food Technology
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• v.15 no.3
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• pp.112-124
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• 2002

발효란"박테리아,곰팡이,효모의 효소에 의해 일어나는 계속적인 변화"로 규정한다. 발효에 의해 일어나는 화학적 변화의 예를 들면 우유의 acidulation. 전분의 분해.설탕이 알콜과 이산화탄소로 변화되는 것과 질소 유기화합물의 산화등이 있다. 배지, 온도, 소금, 산도 배양 용기 및 시간과 같은 몇몇 요인이 발효 과정에 중요한 역할을 한다. 사실 발효식품 제조에 있어서 제품의 향미,텍스쳐,아로마 기타 다른 요소들이 어느 정도의 발효시간에 따라 차이가 있기때문에 단순히 급하게 서두를 수도 없다. 빵, 맥주, 사이다, 와인, 치이즈와 요구르트류의 식품과 음료는 발효과정을 통해 만들어진다. 이들 제품 이외에 어떤 제품은 다른 식품 제조에 이용될 수 있는데, 광의의 이들 식품 소재는 새롭고 기발한 발효기법 뿐아니라 전통적인 기법을 사용해서 생산 되기도 한다. 예를 들면 잔탄검(xanthan gum)은 고분자 폴리사카라드로 Bacterium xanthomona campestris를 이용한 발효과정을 통해 생산되는데 기질로서 설탕을 사용한다 젤란검(Gellan Gum)은 수용성 폴리사카이라이드로 Sphingomonas elodea 순수균의 발효에 의해 생산된다. 이와 같은 다중 기능의 하이드로콜로이드는 IFT Food technology 산업 성공상을 수년에 걸쳐 받았고, 제조업자들은 이것을 증점제, 안정제, 조직강화제로 이용했다. 최근 식품, 음료와 의약품에 사용하는 소이이소플라본(soy isoflavone)이 주목을 받고 있다. 소이이소프라본 중 제니스데인(genistein). 다이드제인(daizein)과 글라이스데인(glycitcin) 같은 soy sioflavone이 건강에 이익을 준다고 연구되었고, 독자적인 발효 과정으로 건강 증진과 기능성을 준다는 이들 성분이 더 많이 함유하는 대두 제품을 내놓고 있다. 본문에서는 12개 발효소재(ingredients)를 살펴보고 이들의 최근 개발동향을 재조명해 보았다. 이들의 개발동향은 시간이 결정적인 요인이 될 수 있는 발효과정을 사용하기 때문에 시기적으로 적절하게 인식될 수 있을뿐만 아니라, 건강, 장점,향미와 관련된 오늘날의 시장경향일 수도 있다.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 1995.11a
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• pp.116-125
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• 1995

우리나라 에너지소비구조는 높은 화석연료 의존성, 에너지 다소비형 산업구조, 열악한 에너지소비효율성 등 구조적 취약성을 지니고 있다. 특히 국내 총 에너지 수요의 60 % 이상을 차지하는 석유는 전량 해외수입에 의존하고 있어 향후 석유위기 상황 재연시 국가 전체 산업활동을 위축시킬 수 있는 가능성을 내포하고 있다. 정부에서는 국내외 사회/경제적 환경변화에 부응하고 국가경제의 지속적 발전을 위해 에너지 및 자원개발전략 내용을 포함한 신경제 5 개년계획을 수립한 바 있으며, 신재생에너지 개발기술의 조기 실용화 및 보급확대를 위하여 연료용알콜 생산 기술개발을 중점추진하고 있다. 특히 최근 지구온난화 문제와 관련하여 국가간 탄소배출규제협약 (Green Round)의 발효가 예견되는 상황에서 청정/재생에너지로서 연료용알콜 이용에 대한 중요성이 새로이 부각되고 있다.

• Food Science and Preservation
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• v.8 no.3
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• pp.326-330
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• 2001

The characteristics of used wine yeast strains were as follows, S6U showed low fermentation speed than those of other yeast strains, but this strain fermented completely later. The wine fermented by W-3 was very low contents of total acid, 0.75% and the ones fermented by UCD530 and AC- contained much extract, 3.26 mg/L and 3.22 mg/L respectively. The wine fermented by CEG and CS2 were predominant in yellowness, and EC1118 produced large amount of acetaldehyde, 49.9 mg/L than those of other strains. EC1118 and CY3079 displayed low methylene blue dyeing ratio, below 15%, meaning high alcohol tolerance yeast. UCD530 produced extremely high contents of glycerol, succinate and lactate compared with other strains. These properties revealed that UCD530 was a typical Saccharomyces bayanus species. The main organic acids produced by wine yeasts were pyruvate, lactate, succinate and acetate. The concentration of acetate in experimental wine could be divided into two parts, one group had concentration below 170 mg/L (UCD530, EC1118, AC-, CY3079, W-3), and the other had concentration up to 350 mg/L (S6U, CEG, CS2).

• Food Science of Animal Resources
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• v.26 no.1
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• pp.136-143
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• 2006

We examined the macrophage activity of Codonopsis lanceolata and its effect on the growth of lactic starter culture when it was added to fermented milk. Nitric oxide(NO) and interleukin-1${\alpha}(IL-1{\alpha})$ were increased significantly(p<0.05) by addition of Codonopsis lanceolata water extract at $1,000\;{\mu}g/mL$. Tumer necrosis factor-${\alpha}(TNF-{\alpha})$ was increased significantly (p<0.05) by addition of Codonopsis lanceolata water extract or 70% ethanol extract at $1,000\;{\mu}g/mL$. Water extract of Codonopsis lanceolata showed higher macrophage activity than 70% ethanol extract. Growth of lactic starter culture was inhibited by the increased addition of Codonopsis lanceolata water extract, resulting in less decrease in pH. A stirred type or drink type fermentation process seemed mote suitable than a set type in proper production of Codonopsis lanceolata extract added fermented milk.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.489-495
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• 2007

We examined the effect of Acanthopanax senticosus extract on macrophage activity and its effect on the growth of lactic starter culture when added to fermented milk. Greater amounts of Acanthopanax senticosus extract correlated with higher macrophage activity (p<0.05), in particular at $1,000\;{\mu}g/mL$. Water extract of Acanthopanax senticosus resulted in higher levels of nitric oxide (NO) than 70% ethanol extract at $1,000\;{\mu}g/mL$. In contrast, 70% ethanol extract resulted in higher $interleukin-1{\alpha}\;(IL-1{\alpha})$ and Tumor necrosis $factor-{\alpha}\;(TNF-{\alpha})$ levels than water extract. The growth of lactic starter culture was inhibited by increasing amounts of Acanthopanax senticosus water extract, resulting in a lower decrease in pH. A stirred type or drink type fermentation process seemed more suitable than a set type for the proper production of Acanthopanax senticosus extract added to fermented milk.

• Applied Biological Chemistry
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• v.38 no.3
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• pp.278-282
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• 1995

The effect of Schizandrae fructus extract on the physiological properties of Saccharomyces cerevisiae was investigated. S. cerevisiae was inoculated into glucose broth, added with Schizandrae fructus extract, 0, 0.01, 0.1, 0.5 and 1%(w/v), respectively. And a 96 hours incubation was followed to investigate the changes in the growth, alcohol production, alcohol dehydrogenase and pyruvate decarboxylase activities of S. cerevisiae. The growth of S. cerevisiae was more pronounced in the broth containing 0.1 and 0.OlfS Schizandrae fructus extract than in the control. The growth was, however, inhibited in the broth containing 0.5 and 1% of the extract. The content of alcohol produced by S. cerevisiae also showed very similiar results with those of the yeast growth by addition of Schizandrae fructus extract. Alcohol dehydrogenase activities of S. cerevisiae cultured in broth treated with the extract of 0.1% and 0.01% increased by 25% and 18% than those in control group. Pyruvate decarboxylase activities in 0.1% and 0.01% treatments increased to 1.32 and 1.26 times. The activities in 0.5% and 1% treatments, however, decreased by 30% and 44%.

• Food Science and Preservation
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• v.17 no.4
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• pp.563-570
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• 2010

We sought to ferment wine from mulberry (Morus alba) juice. The soluble solid content was $9.5{\sim}14.5^{\circ}brix$ on day 6 of fermentation, and gradually fell later; sugar was not further consumed when $3^{\circ}brix$ was attained. Alcohol content rose dramatically on day 6 of fermentation, being 4.5% (v/v) at fermentation temperatures of 16C and 18C, 6.5% (v/v) at 20C, and 8.0% (v/v) at 25C, rising further to 10.5~11.5% (v/v) on day 48, at higher culture temperatures. Citric acid, malic acid, and oxalic acid were present in mulberries. The levels of both citric and oxalic acid fell after fermentation, whereas malic acid concentration increased. All of fructose, glucose, maltose, and sucrose were fermented. Electron-donating ability (EDA) was elevated to over 90% of the control value in mulberry juice diluted to 40% (v/v). SOD-like activities in juice and wine were 80.1% and 72.1% of the control value. Nitrite-scavenging abilities (NSAs) were 86.2% and 85.2% of control in undiluted juice and wine, respectively. Mulberry juice had an activation level higher than that of mulberry wine, but functionality neither rose nor fell after fermentation. Insensory evaluation, the overall wine score was better than average, at 5.00, demonstrating the commercial potential of mulberry wine.

• Food Industry And Nutrition
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• v.7 no.3
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• pp.35-38
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• 2002

본 연구에서는 과실을 이용한 기능성 음료를 제조하기 위해 여러 가지 과즙을 이용하여 kefir 음료를 제조해 보았다. pH는 발효동안 감소하여 pH $4.0\sim4.2$를 나타내었으며, 숙성 후 pH $3.8\sim4.2$로 나타났다. 총산은 발효와 숙성과정 동안 지속적으로 증가였고 시유와 전지유에 startar를 5% 접종했을 때 총산은 0.8, 1.1로 나타났으며, 6% 접종구간은 1.5, 1.3으로 각각 나타났다. 발효초기 당도는 $11.7\sim11.2Brix$에서 발효 12시간 후에 $6\sim7Brix$를 떨어졌으나 숙성 동안에는 거의 변화가 없었다. 알콜함량은 $0.10\sim0.14%$로 미량이 생성되는 것을 알 수 있었다. 점도는 숙성 후 점도는 $2395\sim2488cP$로 시판요구르트 보다 낮은 점도를 나타내었는데 이것은 젖산발효에 관여하는 균주 차이로 생각된다. 관능검사 결과 사과농축액 35% 첨가구간은 향, 입안촉감, 전반적인 기호도에 높은 수치를 나타내어 선호도가 더 놓은 것으로 생각된다 따라서 kefir 발효액은 시판 요구르트와 품질이 비슷하여 음료제조에 적합한 것으로 생각되며, 과실을 이용하여 kefir 음료를 제조할 수 있는 것으로 생각된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.812-817
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• 2003

In the first stage, strawberry wine was manufactured in 14$^{\circ}$Brix initial sugar content, for 50 hr at 28$^{\circ}C$ using Saccharomyces kluyeri DJ97. In the second stage, the acetic acid fermentation conditions for maximun acidity (4.60%) were 1.48% initial acidity and 195.76 rpm in agitation rate for 7.34 day. The fermentation conditions for maximun Hunter color a value were 1.78% initial acidity and 117.63 rpm in agitation rate for 7.35 day. Therefore, optimum acetic acid fermentation conditions were 1.5% initial acidity and 196 rpm in agitation rate for 176 hr using Acetobacter sp. PA97.