KSBB Journal
- 제4권2호
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- Pages.191-196
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- 1989
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- 1225-7117(pISSN)
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- 2288-8268(eISSN)
효모 S. cerevisiae의 돼지감자 알콜발효 특성과 발효시간과의 함수관계
Functional Relationship between the Fermentation Characteristics of S. cerevisiae and Fermention Time
초록
초기 당농도 50, 79, 110, 190 및 250g/l 각 각에 대한 S, cervisiae SIV-89이 돼지감자 알콜발효특성(비생장속도, 비생성속도, 알콜생성율, 균체생성율, 알콜전환율, 알콜농도의 영향)을 시간의 함수로 규명하여 보았다. 최대 비증식속도 및 최대 알콜 비생성속도는 초기당농도 70내지 80g/l까지는 증가하여 최대값 0.35와 1.98을 나타내었으나 그 이상에서는 감소하였다. 또한 최대 비증식속도 및 최애 알콜 비생성속도가 나타나는 시간은 초기 당농도 증가에 따라 점차로 지연되는 현상을 나타내었다. 균체생성율
Functional relationship between the Fermentation characteristics of Functional relationship between the Fermentation characteristics of S. cerevisiae SIV-89 and the fermentation time was investigated. According to the increase in the initial sugar cone. from 50g/L to 80 g/L, maximum specific growth rate and maximum specific alcohol production rate were increased until 0.35 and 1.98. But the two values were decreased with increase of initial sugar cone. in the region of more that 80 g/L. Maximum alcohol yield and biomass yield were 0.45 and 0.15 respectively. However those vlaue were found to be reduced with the argument of initial sugar concentration. Sugar conversion was decreased with sugar concentration. When the sugar concentration was more than 190 g/L, the conversion was dropped below 70%. The increase of alcohol concentration in the fermentation broth induced the phenomenon of decline of metabolism. In case of more than 80 g/L of alcohol conc., biomass growth and alcohol production were completely stopped regardless of remaining sugar concentration.
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