Applied Biological Chemistry
- Volume 27 Issue 3
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- Pages.139-145
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- 1984
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Alcohol Fermentation of Korean Watermelon Juice
수박쥬스의 알콜발효에 관한 연구
- Kim, Seong-Lim (Department of Food Science and Technology, King Se-Jong University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Se-Jong University) ;
- Lee, Sang-Yeol (Department of Biological Science and Engineering Korea Advanced Institute of Science and Technology) ;
- Byun, Si-Myung (Department of Biological Science and Engineering Korea Advanced Institute of Science and Technology)
- Published : 1984.09.30
Abstract
For the ultimate manufacture of vinegar with watermelon juice, we examined the preliminarily alcoholic fermentation of watermelon juice using Saccharomyces cerevisiae, Saccharomyces cerevisiae var. ellipsoideus and Kluyveromyces fragilis. The juice contained 3.2% total reducing sugar by the Somogyi-Nelson method. Strains of yeast culture, pH, temperature and concentration of sugar in the juice were important factors affecting alcoholic fermentation. Saccharomyces cerevisiae var. ellipsoideus produced 5.3% alcohol from the juice fortified with 12% glucose under the conditions of pH 5.73 and
수박은 소비자가 즐겨 먹는 신선한 과일로서 저장성이 낮아 손실향이 많을 뿐만 아니라 여름 한철만 소비자에게 공급할 수 있는 단점이 있어 이의 저장성 및 이용성을 높이고자 수박쥬스의 알콜발효를 연구하였다. 수박쥬스속에는 3.2%의 환원당이 함유되어 있었으며, Saccharomyces cerevisiae, Kluyveromyces fragilis와 Saccharomyces cerevisiae var. ellipsoideus 세균주를 사용하여 pH, 온도, 당 농도가 알콜발효에 미치는 영향을 조사한 결과, 수박쥬스에 glucose를 12% 첨가하고 pH 5.73 및 온도
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