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Optimization of Fermentation Condition for Red Ginseng Wine Using Response Surface Methodology.

반응표면분석을 이용한 홍삼주 발효조건 최적화

  • Kim, Seong-Ho (Department of Bio and Food Science, Kyongbuk College of Science) ;
  • Kang, Bok-Hee (Center for Food Function and Safety, Hoseo University) ;
  • Noh, Sang-Gyun (Department of Chemical Engineering, Dong Yang University) ;
  • Kim, Jong-Guk (Department of Microbiology, Kyungpook National University) ;
  • Lee, Sang-Han (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Jin-Man (Center for Food Function and Safety, Hoseo University, Department of Food and Biotechnology & Basic Science Institute, Hoseo University)
  • 김성호 (경북과학대학 바이오식품과) ;
  • 강복희 (호서대학교 식품기능안전연구센터) ;
  • 노상균 (동양대학교 생명화학공학과) ;
  • 김종국 (경북대학교 미생물학과) ;
  • 이상한 (경북대학교 식품공학과) ;
  • 이진만 (호서대학교 식품기능안전연구센터, 호서대학교 식품생물공학과 및 기초과학연구소)
  • Published : 2008.04.30

Abstract

Response surface methodology was used to monitor the optimization of fermentation conditions for red ginseng wine. A central composite design was applied to investigate the effects of independent variables, fermentation temperature ($X_1$), fermentation time ($X_2$) and initial pH ($X_3$) on dependent variables, physicochemical characteristics and effective ingredients. Alcohol and total sugar content were significantly affected both by fermentation temperature and time. Crude saponin content was greatly affected by fermentation time, and pH was significantly affected by initial pH. Fermentation time and initial pH had a greater effect on ginsenoside content than fermentation temperature. Ginsenoside content increased along with fermentation time and initial pH. We elicited a regression formula for each variable, and superimposed the total optimum points of fermentation conditions for physicochemical characteristics and the effective constituents. The predicted values at the optimum fermentation conditions were at $21{\sim}27^{\circ}C$ for $15{\sim}20$ day in initial pH $4.6{\sim}5.2$.

인삼의 다양한 식품소재개발을 위하여 반응표면분석법을 이용한 홍삼주의 최적발효조건을 모니터링하였다. 중심합성 계획법에 의하여 독립변수로서 발효온도, 발효기간 및 초기 pH를 설정하여 종속변수 홍삼주의 이화학적 특성과 유효성분에 대한 영향을 조사하였다. 홍삼주의 알코올 함량과 총당 함량은 발효온도와 발효기간에 영향을 많이 받고 있는 것으로 나타났으며, 조사포닌 함량은 발효기간에 많은 영향을 받고 있는 것으로 나타났다. 발효 후의 pH는 초기 pH에 많은 영향을 받고 있는 것으로 나타났다. 홍삼주의 유효성분인 Ginsenoside 함량을 조사한 결과 주로 발효온도보다는 발효기간 및 초기 pH에 의해 영향을 받고 있는 것으로 조사되었으며, 발효기간이 길고 초기 pH가 높을수록 함량이 증가하는 것으로 나타났다. 홍삼주의 이화학적 특성과 유효성분 함량에 대하여 superimposed counter map으로 최적 조건을 예측한 결과 발효온도 $21{\sim}27^{\circ}C$, 발효기간은 $15{\sim}20$일, 초기 pH의 경우 $4.6{\sim}5.2$로 각각 예측되었다.

Keywords

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