Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Analysis of Optimum Condition for Alcoholic Drink Production Using Onion Extract.

양파즙을 사용한 알코올 음료 제조를 위한 최적조건 검토

  • Kim, Sam-Woong (Division of Biological Science, Pusan National University) ;
  • Oh, Eun-Hye (Division of Biological Science, Pusan National University) ;
  • Jun, Hong-Ki (Division of Biological Science, Pusan National University)
  • 김삼웅 (부산대학교 생명과학부 미생물학과) ;
  • 오은혜 (부산대학교 생명과학부 미생물학과) ;
  • 전홍기 (부산대학교 생명과학부 미생물학과)
  • Published : 2008.06.30
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Abstract

Onions are considered to be a promising source of the alcoholic drink because they are rich in sugar, amino acids and various nutrients. To isolate strains of Saccharomyces cerevisiae producing ethanol of higher concentration, 19 strains were subjected to screening. Among them, the strain producing the highest concentration of ethanol was OJ-8 strain. Onion's oder was effectively removed by treatment for 30 min with 10% (w/v) charcoal against medium and then heat treatment of onion extract for 40 min at $100^{\circ}C$. The optimum conditions for alcoholic fermentation was investigated in medium containing the onion extract. The optimal conditions for ethanol production was obtained by standing culture for 5 days at $25^{\circ}C$ with 5% inoculum volume.

이 연구는 양파즙을 이용한 알코올 음료의 개발을 위해 수행되었다. 양파는 당, 아미노산과 다양한 영양분을 기인하여 알코올 음료 개발을 위해 적절한 원료로 고려된다. 양파에서 알코올 발효를 위한 효모를 선별하기 위해 시판중인 효모를 양파배지에서 순화시켰다. 양파배지에서 성장하는 19 균주를 사용하여 알코올 생성능을 확인해 본 결과 OJ-8이 가장 높은 것으로 나타났다. 양파의 특이 냄새를 제거하기 위해 여러 가지 방법으로 냄새를 제거한 결과 열을 가하거나 활성탄을 처리하면 효과가 있는 것으로 나타났다. 그래서 액량에 대해 20% 활성탄을 30 분간 처리하고 $100^{\circ}C$ 40분간 열처리를 하면 효과적으로 냄새를 제거하는 것으로 나타났다. 양파즙을 이용하여 효과적으로 발효를 수행할 수 있는 조건의 검사 결과는 5% 접종량으로 $25^{\circ}C$ 5일 동안 정치배양하면 최대의 수율을 얻을 수 있었다.

Keywords

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