• Journal of environmental and Sanitary engineering
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• v.15 no.3
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• pp.24-30
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• 2000

In this study, to determine the optimum fermentation process for the feed production of food wastes and estimate the practical value of fermented feed using kudzu creeper and sawdust as bulking agent. This study considered initial C/N ratio control as the fermentation process variables. The result are summarized as follows. Minimum water contents of byproducts in the fermentation feed production showed 39%(kudzu), 37%(sawdust) at the C/N ratio 25 and 45%(kudzu, sawdust) at the C/N ratio 35. Temperature variations in the fermentation feed production at the C/N ratio 25 indicated $68^{\circ}C$(kudzu), $70^{\circ}C$(sawdust). Optimum condition of fermentation process of water content, C/N ratio and permeability (porous structure of the mixture). For optimum fermentation gravitationally dewatered garbage, the proper mixing ratios of kudzu(moisture contents : 17.3%) and sawdust(moisture contents : 13.2%) were 41% and 39%, respectively. Major biological reaction in the aerobic fermentation feed production occurred during 12~24hrs.

• Food Science and Preservation
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• v.3 no.2
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• pp.171-178
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3$0^{\circ}C$ for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.

• Food Engineering Progress
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• v.21 no.4
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• pp.403-408
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• 2017

Acetic acid bacteria strains were isolated from a variety of fermented foods and fallen fruits. Among them, the strain MAK88, whose acetic acid fermentation ability, acid-tolerance, and alcohol-tolerance were high, was selected and identified as Acetobacter orientalis. A seed culture of A. orientalis MAK88 was inoculated into onion juice, and the optimum conditions of acetic acid fermentation was investigated. The optimum initial concentration of ethanol in onion juice was 5% (v/v) and in that condition, acidity was 4.31% at 144 h of fermentation. The optimum initial concentration of acetic acid was 1% and the final acidity was 5.32%. The optimum fermentation temperature was determined to be $28^{\circ}C$. The most appropriate preparation method of onion juice was to heat the onion at $121^{\circ}C$ for 15 min and produce juice with pressure followed by filtering, and then sterilization at $121^{\circ}C$ for 15 min. Prepared onion juice was used for fermentation without dilution.

• Journal of environmental and Sanitary engineering
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• v.15 no.3
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• pp.23-23
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• 2000

In this study, to determine the optimum fermentation process for the feed production of food wastes and estimate the practical value of fermented feed using kudzu creeper and sawdust as bulking agent. This study considered initial C/N ratio control as the fermentation process variables. The results are summarized as follows. Minimum water contents of byproducts in the fermentation feed production showed 3994(kudzu), 37%( sawdust) at the C/N ratio 25 and 45%(kudzu, sawdust) at the C/N ratio 35. Temperature variations in the fermentation feed production at the C/n ratio 25 indicated 68'C(kudzu), 70'C (sawdust).Optimum condition of consists of fermentation process of water content, C/N ratio and permeability (porous structure of the mixture). For optimum fermentation of gravitationally, dewatered garbage, the proper mixing ratios of kudzu(moisture contents : 17.3%) and sawdust(moisture contents : 13.2%) were 41% and 39%, respectively Major biological reaction in the aerobic fermentation feed production occurred during 12~14hrs

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.845-848
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• 1994

The fermenting conditions for acetic acid production with Acetobacter sp. FM-10 which could grow in the medium containing 10% ehtanol were investigated. Initial concentration of acetic acid in broth medium affected greatly to the fermentation speed. For example , the acetic acid production increased proportionally by the increasing of initial concentration was higher that 1.0%. When the cultivation was started with broth medium containing 5% ethanol, the additional adding ethanol during the fermentation was not significantly increased the acidity of the medium. The acidity of the medium containing 10% ethanol was reached to 8.3% after shaking than static cultivation by about 10 days with 150 rpm shaking speed. Acetic acid production with shaking cultivation was faster the static cultivation by abot 10 days under the same condition except shaking. In acetic acid fermentation with the batch style fermentor , the optimum fermentation condition was 700 rpm of agitation speed and 5L/min air flow rate in 3L culture medium .

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.102-108
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• 1998

This study was performed to establish manufacturing of garlic vinegar which has medical action component of garlic and functionality of vinegar. Optimum alcohol concentration, and garlic juice concentration for the mpnufacturing of garlic vinegar were 5%, 10%, respectively, and the optimum conditions were obtained when the fermentation was carried out at agitation of agitation of 120rpm and temperature of 3$0^{\circ}C$. The acetic acid content of optimum condition was 4.87% and thiosulfinate content was 37.5mg after 20days fermentation. The major organic acid compositions in garlic vinegar were oxalic acid, citric acid, malic acid and acetic acid, and free amino acid compositions were aspartic acid, threonine, serine, glutamic acid, alanine etc.

• Food Science and Preservation
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• v.8 no.4
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• pp.412-418
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• 2001

This study was carried out to set up alcohol fermentation condition for uncooked brown rice. Response surface methodology(RSM) was applied to optimize and monitor of the alcohol fermentation condition with uncooked brown rice. The optimal yeast strain for fermentation of uncooked brown rice was S. cerevisiae GRJ. The polynomial equation for alcohol contents, brix pH and total acditiy showed 0.8828, 0.8409, 0.9431 and 0.9280 of R$^2$, respectively. Optimum range of uncooked alcohol fermentation for maximum alcohol contents were 0.34%(w/w) of enzyme concentration and 350%(w/w) of added water content, respectively. Predicted values at optimum alcohol fermentation condition agreed with experimental values.

• Food Science and Preservation
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• v.9 no.2
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• pp.179-183
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• 2002

This study was carried out to set up alcohol fermentation condition for uncooked corn. Response surface methodology(RSM) was applied to optimize and monitor the alcohol fermentation condition with uncooked corn. The optimal yeast strain for fermentation of uncooked corn was Saccharomyces cerevisiae GRJ. The polynomial equation for alcohol contents, brix, pH and total acidity showed 0.8852, 0.9202, 0.8806 and 0.9940 of R$^2$, respectively. The optimal rendition for maximum alcohol contents were 0.18%(w/w) of enzyme concentration and 180%(v/w) of added water content. Predicted values at optimum alcohol fermentation condition agreed with experimental value.

• Microbiology and Biotechnology Letters
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• v.23 no.6
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• pp.717-722
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• 1995

Using a flocculating Saccharomyes cerevisiae CA-1, an air-lift reactor equipped with a modified settler was used for ethanol fermentation. The effects of conditions such as aeration rate, initial glucose concentration, and dilution rate were studied using the air-lift reactor. In batch fermentation, optimum aeration rate was 0.5 vvm. In continuous fermentation, aeration rate and initial pH were fixed 0.5 vvm and 4.5, substrate concentration and dillution rate were changed 10-15% and 0.1-1.3. The maximum ethanol productivity was shown to be 20.4 g/l$\cdot $h in 10% glucose and 0.7 h$^{-1}$ dilution rate., and optimum operation condition considering the ethanol productivity and glucose utilization ratio was 0.5 h$^{-1}$ dilution rate in 10% glucose concentration.

• Journal of Korean Society on Water Environment
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• v.22 no.6
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• pp.1130-1136
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• 2006

This work elucidates the effects of pretreatment of the sewage sludge from wastewater treatment plant by microwave irradiation on elutriated acid fermentation. These experiments typically fell into two process; pretreatment as microwave irradiation and elutriated acid fermentation for hydrolysis and acidification as main process of primary sludge. The results of maximum solubilization rate of B, D primary and secondary sludge were 0.042, 0.086 and 0.15 gSCODprod./gICODin and the optimum irradiation time of microwave on 2,450 MHz and 900 W were 5 min. for primary sludge and 7 min. for secondary sludge. From batch tests on elutriated acid fermentation that was used the pretreated primary sludge as microwave, the optimum pH and HRT (hydraulic retention time) were 7 and 5 days at $35^{\circ}C$ condition.