Browse > Article

Comparison of Alcohol Fermentation of Low Quality Potatoes and Sweet Potatoes with Ultrasonification Process  

Kim, Cheol-Hee (College of Bioscience & Biotechnology, Kangwon National Univ.)
Han, Jae-Gun (College of Bioscience & Biotechnology, Kangwon National Univ.)
Ling, Jin (College of Bioscience & Biotechnology, Kangwon National Univ.)
Jung, Hyang-Sook (College of Bioscience & Biotechnology, Kangwon National Univ.)
Oh, Sung-Ho (College of Bioscience & Biotechnology, Kangwon National Univ.)
Jeong, Myung-Hoon (College of Bioscience & Biotechnology, Kangwon National Univ.)
Jung, Kyung-Hwan (Department of Food and Biotechnology, Chungju National University)
Choi, Geun-Pyo (Department of Food Processing & Bakery, Gangwon Provincial University)
Park, Uk-Yeon (Department of Food Processing & Bakery, Gangwon Provincial University)
Lee, Hyeon-Yong (College of Bioscience & Biotechnology, Kangwon National Univ.)
Publication Information
Korean Journal of Medicinal Crop Science / v.17, no.2, 2009 , pp. 121-124 More about this Journal
Abstract
This study was performed to compare alcohol fermentation ability and saccharification of potatoes and sweet potatoes. Cooperated with ultrasonification process is not contain pass through cook process, but contain process using ulrasonification instead cook process. In result of sugar contents measurements sweet potato and potato was highest of a family at 6 hours fermentation, and it showed the highest sugar contents as each 11.5 brix, 10.4 brix. In result of alcohol contents measurements of sweet potato and potato, highest of a family in 4 days, and it showed th highest alcohol contents as each 8.2, 6.0%. Finally complex enzymes II process revealed similar activities like cook process.
Keywords
Potato; Sweet Potato; Alcohol Fermentation; Saccharification; Ultrasonification;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Jones AM and Ingledew WM. (1994). Fuel alcohol production : Optimization of temperature for efficient very-high-gravity fermentation. Applied and Environmental Microbiology. 60:1048-1051   PUBMED
2 Kim JS. (1995). Preparation of sweet potato drinks and its quality characteristics. Journal of the Korean Society of Food Science and Nutrition. 24:943-947
3 Kim JY. (2004). Alcoholic hydrolysis and ultrasonication for granular size reduction of waxy rice starch. Korea University, Seoul., Master's Thesis
4 Jeong YJ, Seo JH, Yoon SR, Lee JM, Lee GD, Kim OM and Bang KW. (2000). Liquefaction and saccharification conditions of potatoes for alcohol fermentation using potato. Korean Journal of Postharvest Science Technology. 7:94-98
5 Seong KL, Song YI and Song HS. (2002). A study on the dye wasterwater treatment using in the ultrasonic process(1). Journal of Korean Technology Society of Water and Waste Water Treatment. 10(3):85-97
6 Shin YS, Sung HJ, Kim DH and Lee KS. (1994). Preparation of yogurt added with potato and its characteristics. Korean Journal of Food Science and Technology. 26:266-271   과학기술학회마을
7 Strehaiano P, Mota M and Goma G. (1983). Effect of inoculum on kinetics of alcoholic fermentation. Biotechnology Letters. 5:135-149   DOI
8 Jung ST, Rhim JW and Kang SG. (1998). Quality properties and carotenoid pigments of yellow sweet potato puree. Journal of the Korean Society of Food Science and Nutrition. 27:596-602
9 Park YM, Kim CH and Rhee SK. (1992). Selection of an ethanol tolerant Clostridium thermohydrosulfuricum strain. Journal of Microbiology and Biotechnology. 2:226-229
10 Kim YH and Seu JH. (1988). Culture condition for glucoamylase production and ethanol productivity of heterologous transformant of Saccharomyces cerevisiae by glucoamylase gene of Saccharomyces diastaticus. Korean Journal of Microbiology and Biotechnology. 16:494-498
11 Suh HJ, Chung SH, Choi YM, Bae SH and Kim YS. (1998). Changes in sugar content of sweet potato by different cooking methods. Journal of the Korean Society of Food Science and Nutrition. 14:182-187
12 Shin YS, Lee KS and Kim DH. (1993). Studies on the preparation of yogurt from milk and sweet potato or pumpkin. Korean Journal of Food Science and Technology. 25:666-671   과학기술학회마을
13 Kim HS and Lee YE. (1996) Physicochemical properties of crosslinkde potato starch. Korean Journal of Food Science and Technology. 28:573-579
14 Ahn YS. (2004). Sweet potato harvest and the safe storage technology. Rural Development Administration Agricultural technology 10th Press. Suwon, Korea. p. 4-5