Applied Biological Chemistry
- Volume 19 Issue 4
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- Pages.219-226
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- 1976
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Studies on the Production of Foods and Feeds Yeast from the Hydrolyzate of Corn Starch Cake
옥수수 전분박(澱粉粕)을 이용(利用)한 식사료(食飼料) 효모생산(酵母生産)에 관한 연구(硏究)
- Sung, Nack-Kie (Dept. of Food Processing, Gyeong-Sang University) ;
- Kim, Myung-Chan (Dept. of Food Processing, Gyeong-Sang University) ;
- Ki, Woo-Kyung (Dept. of Food Processing, Gyeong-Sang University) ;
- Kim, Jong-Kyu (Dept. of Food Processing, Gyeong-Sang University) ;
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Yun, Han-Dae
(Dept. of Food Processing, Gyeong-Sang University)
- Published : 1976.12.31
Abstract
To meet the need of protein feed and fine more efficient ways of returning waste to resources, we have carried out the study of the production of yeast for foods and feeds from the corn starch cake. The present study includes the method for acid-hydrolysis, the selection of yeast capable of utilizing hydrolyzate of the corn starch cake, and culture condition of Candida tropicalis under the liquid culture and the semisolid culture. Obtained results were as follows. 1. Hydrochloric acid was more excellent on the hydrolysis of the corn starch cake than sulfuric acid, and the yield of sugar was maximum, 57.2%, when the corn starch cake was hydrolyzed with 1.0% of hydrochloric acid at 2.0kg/cm for 30 minutes. 2. As the acid solution content was increased, more sugar was liberatedfrom the mixture, until the acid solution-substrate ratio reached 10:1. Beyond this point, no further increase was observed. To prepare the cultural medium of semisolid fermentation, a acid solution to substrate ratio of 3:1 appeared to be optimum. 3. Out of 6 yeast strains, Candida tropicalis had excellent growth on the hydrolyzate of the corn starch cake, and optimum temperature and initial pH were
옥수수 전분박을 이용하여 식사료 효모를 생산하기 위하여 전분박의 산당화법을 검토하고 이 산당화액을 이용하여 liquid culture에서 식용효모, semisolid culture에서 사료효모를 생산하기 위한 배양조건을 검토한 바 다음과 같은 결과를 얻었다. 1) 옥수수 전분박의 신당화시 가수분해제로는 염산이 황산보다 효과적이었으며, 염산 농도 1%, 압력
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