Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 5
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- Pages.646-648
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- 1991
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- 0367-6293(pISSN)
Single Cell Protein Production from Chinese Cabbage Juice
배추를 이용한 단세포단백질의 생산
- Lee, Nam-Seok (Department of Food Science, King Sejong University) ;
- Kyung, Kyu-Hang (Department of Food Science, King Sejong University)
- Published : 1991.10.01
Abstract
A possibility of utilizing Chinese cabbage, a kind of renewable resources which is frequently overproduced in Korea, for the production of single cell protein was investigated. Saccharomyces cerevisiae and Candida utilis grew well in cabbage juice producing 4.3 and 5.1 g/l of dried yeast cells, respectively. Freezing fresh cabbage prior to juice extraction did not affect the growth of yeasts and the final cell yield.
우리나라에서 풍부하게 생산될 수 있으면서 흔히 과잉생산되어 문제가 되는 배추를 이용한 단세포단백 생산에 관한 연구를 하였다. Saccharomyces cerevisiae와 Candida utilis 공히 배추즙액에 잘 번식하였으며