• Journal of Biosystems Engineering
• /
• 제33권4호
• /
• pp.276-281
• /
• 2008

A flow injection analysis method (FIA), which analyzes sample conditions after injecting a sample and reagents into a continuous stream, are recognized as the most adequate analyzing method according to the increase of sampling frequency, the decrease of measuring time and the diversity of measuring targets. Specially, the FIA is considered to be used effectively for the control of a fermentation process to produce fermentation food and useful microbial production by activation of a fermentation industry for development of biological materials. In this study, a flow injection analysis sensor unit was developed for on-line monitoring of the fermentation process. The performance was verified by on-line measuring the concentration of glucose of the fermentation process of wine. The glucose concentrations of the samples were measured every 12 hours during the whole fermentation process and compared with those by a HPLC. The concentration relative errors of glucose on the fermentation process of wine showed below 30% within 72 hours and over 50% after the 72 hours. The sensor unit had potential to on-line monitoring of the fermentation process but some problems to overcome for an commercial application.

• 한국식품과학회지
• /
• 제22권6호
• /
• pp.686-689
• /
• 1990

김치의 발효상태를 monitoring할 수 있는 압력측정 sensor와 감시장치를 설계, 제작하였다. 본 시스템은 밀폐형 발효관(31.5 ml)과 strain gauge 타입의 압력 sensor, 741 Op. Amp.와 ADC0809를 사용하여 제작한 신호가공 장치로 구성하였으며 퍼스널 컴퓨터와 접속하여 사용하였다. 배추김치는 플라스틱 용기에 담가 $25^{\circ}C$와 $30^{\circ}C$에서 발효시켰으며 발효상태는 김치를 넣은 발효관으로 monitoring하였다. 압력곡선 형태의 김치발효 곡선을 얻을 수 있었으며 이는 2단 압력증가 양식을 갖는 김치숙성 곡선을 보여주었다.

• 전자공학회논문지
• /
• 제52권9호
• /
• pp.141-146
• /
• 2015

최근 들어 건강에 대한 관심이 증가하면서 발효 식품에 대한 관심과 소비가 증가하고 있다. 대표적인 발효 식품으로 홍어가 있다. 홍어의 경우 각자의 취향에 따라 선호하는 정도가 매우 다르다. 그래서 홍어의 발효 정도를 수치화하여 보여줄 수 있다면, 사람들은 각자의 취향에 맞게 홍어를 먹을 수 있을 것이다. 본 논문에서는 스마트 RFID 태그를 이용하여 소비자의 취향에 맞는 홍어의 발효 정도를 모니터링 하는 시스템을 제안한다. 제안하는 시스템은 RFID 태그, $NH_3$센서, 리더기 및 서버로 구성되어 있다. 제안하는 시스템의 유용성을 확인하기 위해, 홍어 발효에 대한 실험을 한다. 제안한 모니터링 시스템은 홍어의 발효 정도를 Very Low, Low, Medium, Strong의 4등급으로 보여준다. 스마트 RFID 태그를 통해, 홍어의 발효 정도를 확실하게 추정한다.

• KSBB Journal
• /
• 제13권4호
• /
• pp.461-467
• /
• 1998

A fermentation system was supplemented with a device for the measurement of the durations of alkali pump feeding for automatic pH control and an A/D convertor for precise monitoring of pH value by computer. A software program was developed to measure buffer capacities from the pH signal and the pH control signal during fermentation. By measuring the buffer capacity on-line, levels of acetic acid were estimated by a software sensor using pH signal in a fermentation process of E.coli growing in a minimal medium. The measured values of acetic acid showed correlation to those of estimated by the software sensor. Lacitic acid production was also successfully estimated by the values of buffer capacities measured on-line.

• 한국식품과학회지
• /
• 제34권1호
• /
• pp.30-36
• /
• 2002

과잉 생산되는 참외를 효율적으로 이용하기 위하여 2단계로 알콜 및 초산 발효에 의해 천연양조 식초를 제조하였다. 참외를 이용한 알콜발효에서 알콜함량은 초기 당함량 $17.83^{\circ}Brix$ 및 82.65 h의 발효건조에서 최대치(7.47%)를 나타내었다. 산함량은 초기 당함량 $12.17^{\circ}Brix$ 및 60.56 h의 발효 시간에서 최소치(0.46%)를 나타내었으며, 잔당 함량은 초기당함량 $10.02^{\circ}Brix$ 및 105.61 h의 발효시간에서 4.49%로 가장 낮았다. 초산발효에서 잔류알콜 함량은 교반속도 200 rpm 및 발효시간 150 h에서 0.03%로 최소치를 나타내었으며, 산도는 교반속도 200 rpm 및 발효시간 250 h 동안 발효시킨 경우 5.27%로 최대치를 나타내었다.

• 동아시아식생활학회지
• /
• 제8권1호
• /
• pp.57-65
• /
• 1998

To utilize deteriorated sweet persimmon effectively, response surface methodology(RSM) was used to determine the optimal vinegar fermentation conditions and monitored by a divided two stage fermentation. The optimum conditions for maximum alcohol content were obtained when the first stage (alcohol fermentation) was carried out with an initial sugar concentration of 18.5$^{\circ}$Brix, agitation rate of 140.8 rpm, fermentation time of 127.6 hr. When sugar concentration was 14$^{\circ}$Brix maximum alcohol content(7.1%) was predicted at fermentation conditions of 160 rpm in agitation rate, 140hr in fermentation time. The optimum conditions for maximum acidity were obtaiend when second stage(vinegar fermentation)was carried out 249.5 rpm in agitation rate, 148.8 hr in fermentation time. Predicted values at the optimum conditions were similar to experimental values.

• Biotechnology and Bioprocess Engineering:BBE
• /
• 제11권5호
• /
• pp.432-441
• /
• 2006

2D fluorescence sensors produce a great deal of spectral data during fermentation processes, which can be analyzed using a variety of statistical techniques. Principal component analysis (PCA) and a self-organizing map (SOM) were used to analyze these 2D fluorescence spectra and to extract useful information from them. PCA resulted in scores and loadings that were visualized in the score-loading plots and used to monitor various fermentation processes with recombinant Escherichia coli and Saccharomyces cerevisiae. The SOM was found to be a useful and interpretative method of classifying the entire gamut of 2D fluorescence spectra and of selecting some significant combinations of excitation and emission wavelengths. The results, including the normalized weights and variances, indicated that the SOM network is capable of being used to interpret the fermentation processes monitored by a 2D fluorescence sensor.

• Food Science and Biotechnology
• /
• 제15권4호
• /
• pp.595-598
• /
• 2006

Semi-quantitative monitoring of Lactobacillus sake and Lactobacillus plantarum, major and minor microorganisms in kimchi, respectively, and Lactobacillus paraplantarum, recently shown to be present in kimchi, was carried out by real-time polymerase chain reaction (PCR). Changes in the 3 species during kimchi fermentation were monitored by the threshold cycle ($C_T$) of real-time PCR. As fermentation proceeded at $15^{\circ}C$, the number of L. sake increased dramatically compared to those of L. plantarum and L. paraplantarum. During fermentation at $4^{\circ}C$, the growth rates of the 3 species decreased, but the proportions of L. plantarum and L. paraplantarum in the microbial ecosystem were almost constant. Considering the $C_T$ values of the first samples and the change in the $C_T$ value, the number of L. sake is no doubt greater than those of L. plantarum and L. paraplantarum in the kimchi ecosystem. L. sake seems to be one of the major microorganisms involved in kimchi fermentation, but there is insufficient evidence to suggest that L. plantarum is the primary acidifying bacterium.

• 한국응용과학기술학회지
• /
• 제40권4호
• /
• pp.699-709
• /
• 2023

This study is to establish optimizing condition of alcohol fermentation in vinegar production with aronia, to confirm whether this can be industrially used, and to compare and analyze a change in anti-oxidative activity and quality characteristic according to alcohol fermentation of aronia. The optimized conditions for alcohol fermentation were as follows: Saccharomyces cerevisiae 5645 of yeast strain, a 5% inoculum size, aronia juice with a brix value of 14, and a glucose content of 7%. As a result to conduct scale up with optimizing conditions of alcohol fermentation of aronia, 8 days (192 hrs) of total alcohol fermentation time and 7.4% of the final alcohol content. The harvest volume accounted for approximately 90.2% with a loss of about 2.8%. As a result of antioxidant test, anti-oxidative activity of alcohol fermented liquor is lower than anti-oxidative activity of aronia extract, because of the decrease of antioxidant by oxidation of the fermentation process. However, the decrease of tannin by the fermentation process reduces acerbity of aronia, so increases overall preference

• 한국식품영양과학회지
• /
• 제32권5호
• /
• pp.679-683
• /
• 2003

저장성이 낮은 딸기의 효율적인 이용 및 고부가가치 가공제품 개발을 위해 딸기식초 발효의 1단계인 딸기 과즙의 알콜 발효조건을 모니터링하였다. 딸기를 이용한 알콜발효에서 알콜함량이 가장 높게 나타나는 조건은 초기당도가 16.32$^{\circ}$Brix, 발효시간이 53.03 hr 및 발효온도가 28.83$^{\circ}C$일 때 가장 높은 9.22%를 나타내었으며, 산도가 가장 낮게 나타난 조건은 초기당도가 13.18$^{\circ}$Brix, 발효시간이 50.99 hr 및 발효온도가 24.69$^{\circ}C$일 때 가장 낮은 0.49%를 나타내었으며, 잔당함량이 가장 낮게 나타난 조건은 초기당도가 15.00$^{\circ}$Brix, 발효시간이 52.00 hr 및 발효온도가 26.0$0^{\circ}C$일 때 가장 높은 3.97$^{\circ}$Brix를 나타내었다. 알콜 발효조건에 따른 품질검사 결과 딸기식초 발효용 딸기 wine제조를 위한 최적 알콜 발효조건은 초기당도가 14$^{\circ}$Brix, 발효온도가 28$^{\circ}C$ 및 발효시간이 50 hr 일 때였다.