• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1062-1067
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• 2000

상품성이 떨어지는 감자의 효율적 활용을 위하여 감자식포 제조공정을 반응표면분석에 의해 최적화하였다. 품질이 일정하고 단기간에 대량생산이 가능한 발효조건을 확립하기 위하여 반응표면분석으로 식초 제조조건 설정을 위해 알콜 발효와 초산발효 2단계로 구분하여 모니터링하였다. 그 결과 1단계 알콜발효에서 알콜함량이 최대치를 나타내는 조건은 감자에 대한 백분율로 첨가한 가수량 241.35%(v/w), 교반속도 8.05 rpm 및 발효시간 34.81 hr으로 나타났다. 알콜발효에서 알콜함량에 대한 최적조건으로 알콜발효 후 2단계로 초산발효를 행하여 초산발효조건을 예측하였다. 그 결과 총산이 최대치를 나타내는 조건은 교반속도 169.89 rpm 및 발효시간 285.12 hr로 나타났다. 최적조건에서 예측된 알콜발효 및 초산발효의 결과는 최적조건에서 실제 발효를 행한 결과와 유사하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.407-411
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• 2000

감식초를 제조할 때 떫은감에 함유된 탄닌성분이 알콜발효균주의 생육 및 알콜발효물의 품질에 미치는 영향에 대해 조사하였다. 알콜발효균주에 대한 생육저해는 녹숙감에서 분리된 탄닌에서 가장 뚜렷했으며 그 뒤로 완숙기, 연시 탄닌 순으로 나타났고, S cerevisiae YJK20에 비해 S, kluyveri DJ97이 생육저해를 적게 받았다. 알콜발효액의 단도는 첨가한 탄닌함량이 높을수록 서서히 감소하여 0.2%, 0.3%탄닌처리고(III, IV)는 발효 3일까지 그 감소가 현저하였으나, 발효6일에는 모든 처리구에서 5.8~6.0$^{\circ}$Brix로 일정수준을 보였다. 발효액의 알콜함량은 참가한 탄닌함량이 낮을수록 단기간에 높은 알콜함량을 나타내었으나, 각 처리구의 최고 알콜함량에서는 큰 차이가 없었다. 또한 첨가한 탄닌함량이 높을수록 발효액의 a값 증가가 뚜렷하여 최종 발효액에서 갈색도를 나타내는 a/b값이 높은 것으로 나타났다. 탁도도 발효 1일에 각처리구에서 거의 동일한 수준이었으나, 알콜\ulcorner량이 최고치를 나타내는 발효 4일에는 0.3% 탄닌처리구(IV)에서 가장 높았으며, 각 처리구의 총페놀성 물질 및 가용성 탄닌의 함량은 발효가 진행됨에 따라 감사하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.460-465
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• 2001

To prepare vinegar using concentration apple juice, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation properties by two stage fermentation. In the first stage, the optimum conditions for maximum alcohol contents were 18.56。Brix of initial sugar concentration, 61.96 rpm of agitation rate and 67.32 hr of fermentation time. The optimum condition for maximum acidity in the second stage (vinegar fermentation) were 201.53 rpm of agitation rate and 179.42 hr of fermentation time. Malic acid content was the highest and its content little changed during acetic acid fermentation. Lactic acid content increased a little during alcohol fermentation. Acetic acid content apparently increased during acetic acid fermentation.

• KSBB Journal
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• v.7 no.3
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• pp.229-234
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• 1992

Alcohol fermentations were carried out to confirm the capacity of ethanol production from glucose, starch and soluble starch(dextrin) by Schwanniomyces castellii NRRL Y-2477. Schw. castellii NRRL Y-2477 was able to produce the 63.9g/l ethanol using 94% subtrate from 150g/l-glucose medium. The direct alcohol fermentation of starch having the maximum solubility of 20g/1 at $30^{\circ}C$ yielded 9.1g/l ethanol upon complete depletion of starch, whereas 34.5g/1 ethanol was produced by utilizing 82% of 100g/1 soluble starch medium. The fermentation of 150g/1 soluble starch produced 52.1g/l ethanol using about 79% of substrate. Thus, it was found that the limiting step of direct alcohol fermentation of starch by Schwanniomyces castellii NRRL Y-2477 was a hydrolysis of starch.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1203-1208
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• 1998

To utilize astringent persimmon (Diospyros kaki, T.) effectively, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation conditions by two stage fermentation. In the first stage, the fermentation conditions for maximum alcohol content was $20.51\;^{\circ}brix$ in sugar concentration of astringent persimmon, 139.52 rpm in agitation rate, and 94.88 hr in fermentation time. When sugar concentration of astringent persimmon was $14\;^{\circ}brix$, maximum alcohol content predicted by response surface methodology was 7.1% at agitation rate of 40 rpm and fermentation time of 120 hr. In the second stage, the fermentation conditions for maximum acidity was 224.40 rpm in agitation rate, 176.07 hr in fermentation time. Alcohol content and acidity predicted at the optimum conditions were similar to experimental values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.375-380
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• 2003

The study was carried out to set up alcohol fermentation condition for uncooked brown rice. Response surface methodology (RSM) was applied to optimize and monitor of the alcohol fermentation condition with uncooked brown rice. The primary variables were conducted the reaction surface regression analysis for the particle size of brown rice (20 40 60 mesh) the enzyme content (0.1,0.3,0.5%) and the agitating rate (0,100,200 rpm). Their optimization was 35~42 mesh for the size of particle and 0.32~0.43% for enzyme content by SAS (Statistical Analysis System). The coefficient of determination ($R^2$) in ingredients was admitted at the significant level of 5~10% in all ingredients except for a reducing sugar. Predicted values at optimum alcohol fermentation condition agreed with experimental values. During the fermentation, pH was decreased from 6.25 to 4.34, and total acidity was increased from 0.15 to 0.2. The amino acidity was decreased from 1.88 to 0.92, reducing sugar and total sugar contents were decreased 213 mg% and 1,077 mg%, respectively. Alcohol content was increased to 10% after 48 hr fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.388-392
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• 2003

This study was conducted to examine the effect of soy flour on tapioca non- steamed fermentation. A whole soy flour was higher than roasting soy flour in alcohol content. Alcohol content was increased up to 2% of soy flour, and decreased after adding 3% soy flour. The pH and total acidity were showed no significant differences by adding soy flour, roasted soy flour, water and enzyme. The optimum conditions for alcohol production were 2% (w/w) of soy flour,0.5% (w/w) of enzyme and 250% (v/w) of water at 96 hr. Addition of soy flour increased yield of alcohol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.405-410
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• 2002

The optimum conditions of the alcohol fermentation with raw tapioca by simultaneous saccharification and alcohol fermentation (SSAF) were studied using raw starch enzyme. The optimum conditions for maximum alcohol production were 0.5% (w/w) of enzyme content, 250% (v/w) of added water content and 96 hr of fermentation time. The alcohol and reducing sugar contents were 11.7% and 306 mg% after 96 hr fermentation, respectively. During the fermentation pH decreased from 6.2 to 4.2 and total acidity increased from 0.11 to 0.43. Alcohol components were detected such as ethanol, methanol, iso-propanol, n-propylalcohol and iso-butylalcohol, besides acetaldehyde. We could construct raw starch fermentation conditions which was 250% (v/w) of added water content and 0.5% (w/w) of enzyme content. However, yield of raw starch alcohol fermentation was lower than that of steaming alcohol fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.679-683
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• 2003

Strawberries were fermented for their effective value added product. In alcohol fermentation of strawberries, alcohol content was maximum value (9.22% ) under the condition of 16.32$^{\circ}$Brix of initial sugar concentration, 53.03 hr of fermentation time and 28.8$^{\circ}C$ of fermentation temperature. Acetic acid content revealed minimum value (0.49%) under the condition of 13.18$^{\circ}$Brix of initial sugar concentration, 50.99 hr of fermentation time and 24.96$^{\circ}C$ of fermentation temperature. Residual sugar content revealed minimum value (3.97$^{\circ}$Brix) under the condition of 15.00$^{\circ}$Brix, 52.00 hr and 26.0$0^{\circ}C$. The optimum conditions for each alcohol fermentation were 14$^{\circ}$Brix, 50 hr and 28$^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.92-96
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• 2004

Chitin and its derivatives (chitosan and glucosamine) were studied for their effects on ethanol production using YPD (yeast extract 10%, peptone 20%, glucose 20%, agar 20%) medium. All chitin derivatives, particularly chitin, increased ethanol production compared with control. In non-steamed alcohol fermentation of tapioca, addition of 0.9% chitin yielded higher ethanol production (13.6%) with lower acetaldehyde (21.91 ppm) and methanol (65.49 ppm) contents than those (12.7%, 35.05 ppm, 84.31 ppm, respectively) of control after fermentation for 120 hr at $30^{\circ}C$. Results indicate that chitin can be used to increase ethanol production in non-steamed alcohol fermentation of tapioca.