Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 5
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- Pages.456-462
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- 1992
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- 0367-6293(pISSN)
Lactic Acid, Ethylalcohol and 4-Ethylguaiacol Contents of Rapid Fermentation of Sardine Soy Sauce Prepared by Using Immobilized Whole Cells
고정화균체를 이용하여 속성 발효시킨 정어리 어간장의 젖산, 알코올 및 4-ethylguaiacol의 함량
- Ryu, Beung-Ho (Department of Food Science and Technology, Kyungsung University) ;
- Kim, Seong-Joon (Public Health Environment Institute of Pusan) ;
- Shin, Dong-Bun (Department of Food Science and Technology, Kyungsung University)
- Published : 1992.10.01
Abstract
This study was performed to rapid fermentation from sardine hydrolyzate by using column reactor. The column reactor was constructed from three glass columns
본 연구는 간장의 속성발효를 위한 방법의 하나로 정어리육을 효소에 의하여 분해하고, 분해액을 유산균과 효모의 균체를 고정화하여 이를 column형 reactor를 이용하여 속성발효를 시도하였다. 이때 사용된 column 반응조는 유리제