Applied Biological Chemistry
- 제27권4호
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- Pages.217-224
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- 1984
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
생전분질원료(生澱粉質原料)의 Ethanol 발효(醱酵)에 있어서 고온성효모(高溫性酵母)의 이용(利用)
Use of Thermophilic Yeast for Ethanol Fermentation of Raw Starchy Materials
- Park, Yoon-Joong (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
- Sohn, Cheon-Bae (Dept. of Food and Nutrition, College of Sciences, Chungnam National University) ;
- Shin, Cheol-Seung (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University)
- 발행 : 1984.12.30
초록
생전분질원료(生澱粉質原料)를 사용(使用)하는 ethanol발효(醱酵)에 있어서 고온성효모(高溫性酵母)의 사용효과(使用效果)를 시험(試驗)하기 위하여 분리(分離), 보존중(保存中)인 고온성효모(高溫性酵母)(T-71균주(菌株))의 생육온도(生育溫度), ethanol 내성(耐性)등의 특성(特性)을 조사(調査)하고, 몇가지 생전분질원료(生澱粉質原料)를 사용(使用)한 발효시험(醱酵試驗)을 실시(實施)하였다. 고온성효모(高溫性酵母) T-71의 생육(生育) 및 발효최고온도(醱酵最高溫度)는
Effect of a thermophilic yeast (strain T-71) on the ethanol fermentation of raw starchy materials was investigated. The maximum temperature of the thermophilic yeast for the growing and fermentation was a little higher than that of ordinary yeasts and their resistance to ethanol was also high. Even though the optimum temperature of the thermophilic yeast for fermenting ethanol of several raw starchy materials was different depending upon the concentration of mashing, their optimum fermentation temperature was higher than the ordinary yeasts in all cases studied, and their fermentation efficiency was good enough to use. It was also found from the study that the period of fermentation could be shortened for about one to two days by using the thermophilic yeast.
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