KSBB Journal
- Volume 4 Issue 1
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- Pages.48-56
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- 1989
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- 1225-7117(pISSN)
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- 2288-8268(eISSN)
Ethanol Fermentation by K. fragilis from Jerusalem Artichoke
K. fragilis에 의한 돼지감자의 에탄올 발효에 관한 연구
Abstract
Fermentation characteristics of Jerusalem Artichoke of yeast K.fragilis CBS 1555 were investigated experimentally and quantitatively according to the change of initial sugar concentrations and initial PHs of fermentation broth. Initial sugar concentrations employed were 26, 45, 65, 105, 180, and 215g/1. And initial PHs of fermentation broth were 3, 5.5, 7 and 9. The maximum specific growth rate was observed as 0.4hr-1 at 65g/1 of initial sugar concentration. The maximum specific alcohol production rate was 1.68g/ghr at 105g/1 of initial sugar concentration Cell yield and ethanol yield represent the maximum values such as 0.14 and 0.49 respectively when the initial sugar concentration was 25g/1. The maximum of ethano1 fermentability, 97% was obtained at the initial concentrations, 26 and 45g/1. However, the maximum of total ethanol yield productivity was 2.78g/1hr when the initial concentration was 215g/1. And also the optimum PH was found 5.5 for both specific growth rate and specific alcohol production rate.
K.fragilis를 이용한 돼지감자의 알콜발효에서 초기 당농도 및 초기 pH가 발효특성치에 미치는 영향을 실험을 통하여 규명하였으며 그 결과를 종합하면 다음과 같다. 1) 최대 비성장속도(
Keywords