• KSBB Journal
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• 제6권1호
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• pp.85-90
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• 1991

Experiments of alcohol fermentation of the yeast,K. fragi1is CBS 1555 were performed to obtain the following results. In these experiments, the initial concentrations of sugar which was composed of inulin and fructose as weight ratio of one to one were 30, 50, 75, 100 and 150g/l and the initial densities of the microorganism were less than 0.5g/l, 10g/1 to 15g/1, and 50g/l. The functional relationship among specific growthrates, sugar concentrations, and alcohol concentrations could be expressed by Aiba-shoda equation and the specific growth rate represented the trend that decreased with increase in the initial concentration of the microorganism. Also, $\mu$max and Ks of Monod's equation could be expressed as the function of initial cell concentration like the following equations. $\mu$max=0.8-0.008X Ks=0.54X+8 In the region that sugar, alcohol and cell concentrations were 10g/1 to 120g/l, 0g/l to 60g/l and 0.5g/l to 50g/l respectively, the differences between the experimental values and the calculated ones for specific growth rate approached to 40% with respect to experimental values at the worst cases, but in most cases, those were distributed in the range of less than 20%.

• 동아시아식생활학회지
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• 제18권4호
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• pp.547-553
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• 2008

The principal objective of this study was to prepare watermelon wine with watermelon juice. For the manufacture of watermelon wine, we determined the contents of starting sugar content ($20^{\circ}Brix$, $25^{\circ}Brix$, $30^{\circ}Brix$, $35^{\circ}Brix$) and three different kinds of yeasts (EC-1118, K1-V1116, D-47). The main additives of the watermelon wine included $K_2S_2O_5$, $NH_4H_2PO_4$, bentonite, yeasts, sugar, mixed acid, and $C_6H_8O_2$. The watermelon wine was fermented at $15^{\circ}C$ until the remaining alcohol content was 5%. We assessed customers' preference regarding the manufactured watermelon wine via sensory evaluation. Three yeasts were shown to result in significantly different alcohol fermentation, among which K2-V1116 was selected for the preparation of the watermelon wine. In our sensory evaluation, the preference of the starting sugar contents was highest in the watermelon wine with $25^{\circ}Brix$ of sugar content. The preference of alcohol content was found to be higher in the watermelon wines prepared with sugar contents of 5% and 7%. The preference test between watermelon wines and purchased white wines demonstrated that the watermelon wine with an alcohol content of 5% was the most preferred wine, and the Chilean Late Harvest wine was the second most preferred.

• 한국식품영양과학회지
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• 제25권3호
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• pp.513-518
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• 1996

In order to investigate the characteristics of alcohol fermentation by Saccharomyces cerevisiae, compositions and free sugar content of dried riped pumpkin powder were determined. The proximate compositions of ripe pumpkin powder were as follows: moisture 11.98%, total sugar 62.18%(dried weight basis 70.64%), protein 13.38%, lipid 0.85%, fiber 7.07% and ash 4.54%. The compositions of free sugar in well ripe pumpkin were: glucese 85.36mg/g, fructose 40.68mg/g, sucrose 68.25mg/g, lactose 18.60mg/g and maltose 3.82mg/g. The optimum conditions for alcohol fermentation by S. cerevisiae were as follows; incubation temperature of 3$0^{\circ}C$, initial pH of 6.0, ripe pumpkin powder concentration of 10% and cells inoculation of 1.3$\times$$10^{6}$ cells/ml liquid medium. Ethanol production under the optimum conditions was 5.95g/100g in liquid medium containing 10% ripe pumpkin powder after 4 days incubation.

• Applied Biological Chemistry
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• 제51권1호
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• pp.24-37
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• 2008

산머루 발효주 제조를 위하여 산머루에 자생하고 있는 발효력이 우수한 효모를 분리 선별하였다. 최종 선별된 균주는 산머루에서 분리한 SMR-3이 알코올 발효력이 우수하고 산도, 잔당, 유기산 함량 및 fusel oil 등의 함량이 낮아 품질면에서 다른 균주로 발효한 산머루주보다 우수하였다. SMR-3을 이용하여 산머루주 제조 최적화를 위한 반응표면 분석결과 알코올 함량이 가장 높은 배양조건으로 온도 $21.91^{\circ}C$, 당함량 $21.48^{\circ}brix$, 발효시간 14.65일의 조건에서 알코올 함량 10.61%가 예상되었고, 잔당함량은 $24.48^{\circ}C$, $12.78^{\circ}brix$, 발효시간 9.02일의 조건에서 최소값을 나타내었다. 관능평가의 결과 발효온도 $20.23^{\circ}C$, 초기당도 $25.30^{\circ}brix$, 발효시간 5.94일에서 최대값을 나타내었다. 알코올 중 ethyl alcohol이 대부분이었고, fusel oil은 거의 검출되지 않아서 산머루주의 품질이 우수한 것으로 판단된다. 각 변수에 대한 회귀식을 도출하여 인자별 산머루주의 알코올 함량, fusel oil, ethyl alcohol 함량 및 전반적인 기호도에 대한 최적 발효조건을 superimposing한 결과 발효온도 $24{\sim}28^{\circ}C$, 초기당도 $20{\sim}24^{\circ}brix$ 및 발효시간 $12{\sim}14$일의 범위로 각각 예측되었다.

• 한국식품과학회지
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• 제34권1호
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• pp.30-36
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• 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.

• 한국식품영양과학회지
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• 제39권9호
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• pp.1359-1365
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• 2010

본 연구에서는 보당의 종류에 따른 참외의 알코올발효에 미치는 영향을 조사하였다. 그 결과 보당 종류에 따른 pH의 변화는 보당 종류 및 발효기간에 따른 큰 차이를 보이지 않았다. 총산도는 발효가 진행될수록 모두 증가하는 경향으로 나타났으며 발효 9일째 약 1.4%로 나타났다. 당도는 초기 $22^{\circ}Brix$에서 설탕, 과당 및 포도당 보당 참외 알코올발효액에서는 $6.6{\sim}6.8^{\circ}Brix$로 비슷하였으나 꿀과 프락토올리고당 보당 참외 알코올발효액에서는 발효 9일째 $8.1^{\circ}Brix$로 조금 높게 나타났다. 유리당 함량은 보당 종류에 따라 sucrose, fructose 및 glucose의 초기 함량차이를 보였지만 발효가 진행될수록 감소하여 발효 9일째 대부분 검출되지 않았다. 유기산은 모든 구간에서 lactic 및 acetic acid가 검출되었으며 발효기간이 경과됨에 따라 lactic 및 acetic acid의 함량이 조금씩 증가하였다. 알코올 함량은 설탕 보당 참외 알코올발효액에서 12.80%로 가장 높았으며 과당과 올리고당에서는 비교적 낮은 경향으로 나타났다. 알코올 성분 중 acetaldehyde, n-propanol 및 iso-amylalcohol 함량은 보당종류에 따른 큰 차이는 없었으며, methanol의 함량은 과당에서 84.99 ppm으로 가장 낮게 나타났다.

• 한국식품영양학회지
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• 제29권6호
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• 한국식생활문화학회지
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• 제25권5호
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• pp.615-624
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• 2010

This study was conducted to investigate the use of sugar alcohols as alternative sweeteners for replacing sucrose in sponge cake. The sponge cakes were prepared with only sucrose or a 50% replacement of sucrose with various sugar alcohols (erythritol, sorbitol, and xylitol). The specific gravity of cake batter containing only sucrose was significantly higher and the viscosity was significantly lower than those containing sugar alcohol (p<0.001). Among sugar alcohols, xylitol was the most similar to sucrose. The thermal characteristics, as assessed by differential scanning calorimetry, showed that sucrose delayed gelatinization of cake batter more than sugar alcohol, as the onset temperature and the peak temperature of cake batter containing only sucrose were higher than those containing sugar alcohol. The moisture content of cake containing sorbitol was the highest and that containing only sucrose was the lowest among cakes. The specific volume of cakes containing only sucrose and xylitol were higher and the baking loss rate of those were lower than other sugar alcohols. The volume and symmetry index of cake containing only sucrose were the highest among cakes (p<0.001), and xylitol was similar to sucrose for the above indices. The redness (a) and yellowness (b) values of crust containing only sucrose were significantly higher than those containing sugar alcohols (p<0.001). The a and b values of crumb containing erythritol were the lowest among cakes, showing a pale yellowish color. The microstructure, as assessed by scanning electron microscopy, showed that the cake containing only sucrose had more uniformly and finely distributed pores and a smoother cross section than that containing sugar alcohols. Cake containing xylitol was similar to cake containing only sucrose. Hardness, chewiness, and gumminess of cake containing only sucrose were higher than those containing sugar alcohols, whereas the adhesiveness of cakes containing sugar alcohols were higher than those containing only sucrose (p<0.01). Among sugar alcohols, xylitol was the most similar to sucrose in textural properties. In a sensory quality test, the tenderness and moistness of cakes containing sorbitol and erythritol were higher than those containing only sucrose and xylitol. The overall acceptance of cakes containing xylitol and only sucrose were higher than those containing sorbitol and erythritol (p<0.001). Thus, xylitol is more appropriate as a 50% replacement for sucrose than erythritol and sorbitol when preparing sponge cake.

• 한국식품과학회지
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• 제39권3호
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• pp.266-271
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• 2007

팽화미분 첨가량을 0, 25, 50 및 75%(w/w)로 하여 제조한 탁주의 pH, 산도, 색도, 환원당, 총당, 알코올 함량 그리고 관능 성질 변화를 조사하였다. 발효 1일에는 pH가 급격히 저하된 후 5일 까지 서서히 증가하였다. 하지만 6일 이후부터는 모든 시료의 pH가 감소하는 경향을 보였는데 팽화미분 함량이 낮을수록 빨리 감소되어 0%에서 가장 낮았다(p<0.05). 산도는 발효가 진행될수록 모든 시료에서 빨리 증가 하였고 6일 이후부터는 0%가 급격히 증가하였다(p<0.05). L값은 모든 시료에서 발효 1일에 급격히 상승하였고 발효기간이 경과함에 따라 감소하는 경향을 보였다. 동일한 발효일에는 75%에서 L값이 항상 낮았다. 하지만 적색도는 0, 3과 10일을 제외하면 75%가 항상 높았다(p<0.05). 환원당은 발효 3일까지는 급격한 감소를 보인 후 차이를 나타내지 않았다(p<0.05). 동일한 발효일에는 75%가 높은 경향을 보였다. 총당은 발효 2일에 급격히 감소하였고 동일한 시료에서는 3일 이후부터 차이가 없거나 약간 감소하였다. 발효 4일을 제외한 동일 발효일에는 75%가 다른 시료보다 높거나 같아서 환원당과 유사하였다(p<0.05). 알코올은 발효 2일까지 급격히 증가하였고 6일에 13.0-16.4%(v/v)로 가장 높은 값을 보였다. 팽화미분 첨가량이 증가할수록 알코올 함량도 항상 높았고 발효도 빨리 진행되었다(p<0.05). 관능검사는 팽화미분을 첨가하지 않은 시료와 팽화미분을 25, 50 또는 75% 첨가한 시료간의 유의적인 차이가 없었다.

• 대한의생명과학회지
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• 제29권3호
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• pp.159-167
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• 2023

The prevalence of diabetes continues to increase worldwide, and the problem is also important in Korea, and about 14% of Korean adults have diabetes. Alcohol consumptions are increasing rapidly around the world and are recognized as one of the major problems in the country. Alcohol consumption is an environmental factor previously known to be associated with the risk of developing diabetes. Alcohol consumption can cause problems in the endocrine system and gastrointestinal function, and oxidative stress of acetaldehyde, an ethanol metabolite, can damage beta cells in the pancreas. In the present study, we found the effect of alcohol intake on fasting blood sugar and the difference between men and women in the risk of diabetes according to alcohol intake. In men, the high-drinking group had a higher risk of diabetes than the non-drinking group (OR, 1.41; P=0.058). In women, the Moderate-drinking group had a lower risk of diabetes compared to the non-drinking group (OR, 0.42; P=0.039). The high-drinking group had a higher risk of diabetes than the non-drinking group (OR, 2.97; P=0.034). The group that consumed more than the WHO's daily alcohol intake risk standard tended to have a higher risk of diabetes than the group that did not (OR, 5.48; P=0.001). This study suggest that moderate alcohol consumption reduce the risk of developing diabetes, and high alcohol consumption increase the risk of developing diabetes.