Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Studies on the Thermophilic Yeast for Ethanol Fermentation

고온성(高溫性) 효모(酵母)에 의(依)한 Ethanol 발효(醱酵)

  • Shin, Cheol Seung (Dept. of Food science and Technol, Graduate School, Chungnam Natl. Univ.) ;
  • Park, Yoon Joong (Dept. of Food sci. and Technol., Coll. of Agricul. Chungnam Natl. Univ.)
  • 신철승 (충남대학교 대학원) ;
  • 박윤중 (충남대학교 농과대학 식품가공학과)
  • Published : 1984.06.30
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Abstract

This experiment carried out to obtain the thermophilic yeast, suitable for ethanol fermentation, and two usable strain were isolated. And microbial characteristics of these strains were investigated, and ethanol fermentation tested. The results obtained were as follows; 1. The selected yeasts were identified D-71 with Saccharomyces cerevisiae, and J-515 with Saccharomyces fermentati. 2. The strains D-71 and J-515 were showed the highest ethanol fermentation activity in the crushed corn mash of high concentration at $35^{\circ}C$, and showed the slightly lower at $40^{\circ}C$ than in the case of $35^{\circ}C$. 3. The strains D-71 and J-515 were showed the very higher ethanol fermentation activity than that of compared strain at $35^{\circ}C$ and $40^{\circ}C$, and at these temperature, fermentation period was a little bit of short. 4. On fermentation test using D-71 and J-515, the residual total sugar in the mash was very lower at $35^{\circ}C$.

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