• 한국식품영양과학회지
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• 제41권2호
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• pp.254-260
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• 2012

본 연구는 건조 오미자 추출액을 이용하여 오미자와인을 발효하였다. 건조 오미자를 YM배지에 분주하고 반복 배양하여 알코올 발효효모 OM-1 및 OM-2를 분리하였다. 분리균은 $10^{\circ}Brix$로 보당한 오미자 추출액배지에서 10% 이상의 알코올을 생성하였으며, OM-2로 발효한 오미자와인의 관능적 특성이 OM-1으로 발효한 와인보다 우수한 것으로 평가되었다. 분리균 OM-2는 0.1% urea, 0.02% mineral mixture를 첨가한 오미자 추출액배지에서 균체증식이 유의적으로 촉진되었으며 vitamin mixture는 urea가 첨가된 경우에만 약간의 증식촉진 효과를 나타내었다.

• 한국미생물·생명공학회지
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• 제6권1호
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• pp.23-26
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• 1978

사과산을 단시간에 소비하여 malo-alcohol 발효를 강력히 유도하는 효모균을 딸기의 과피로부터 분 이, 동정한 결과 Schizosaccharomyces japonicus var. japonicus로 동정하였다.

• 한국식품과학회지
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• 제4권4호
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• pp.252-258
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• 1972

경유(輕油)를 기질(基質)로 한 석유탄화수소발효액(石油炭化水素醱酵液)으로부터 효과적(效果的)으로 균체(菌體)를 회수(回收), 정제(精製)하기 위한 몇가지 지견(知見)과 예비동물사육시험(飼備動物飼育試驗)결과를 요약(要約)하면 다음과 같다. 1) 발효배양액(醱酵培養液)으로부터 균체(菌體) cream의 정치분리(精置分離)는 30분만에 종료(終了)되며 이때 cream의 균체농도(菌體濃渡)는 5.6%였다. 2) pH 9 이상의 강알칼리성에서 균체(菌體) emulsion은 불안정(不安定)하였으며 열처리(熱處理), 동결(凍結)에 의하여 emulsion으로부터 $60{\sim}80%$의 균체(菌體)를 분리(分離)할 수 있었다. 3) Emulsion 파괴(破壞)를 위한 식용계면활성제(食用界面活性劑)로는 트리오가 가장 우수하였으며 그 적합한 농도(濃渡)는 0.3%였다. 이 외에 Aldo, Monogly 5-7 및 G-4도 유효(有效)하였다. 4) NaCl, KCl 등의 할로겐화알칼리금속염이 균체(菌體) emulsion 파괴(破壞)에우수하였으며 트리오와 같은 계면활성제(界面活性劑)와 혼합(混合)하여 사용하므로서 90% 이상의 균체(菌體)를 분리(分離)할 수 있었다. 5) 건조반제품(乾燥半製品)을 hexane-ethyl alcohol 및 iso-propyl alcohol의 공비혼합물(共沸混合物)로 유출(抽出)하는 것이 가장 기대(期待)되는 균체(菌體)의 정제방법(精製方法)이며 추출온도(抽出溫度)는 $58^{\circ}C$, 추출시간(抽出時間)은 30분(分), 균체(菌體) 대(對) 용매비율(溶媒比率)은 1 : 3이 적합하였다. 6) 균체단백질(菌體蛋白質)의 사양실험결과 어백과 5% 대체(代替)한 수준(水準)에시는 대조구(對照區)보다 3.3%의 더 좋은 증체(增體)를 보였으나 8% 대체구(代替區)는 다른 처리구에 비하여 간(肝)중량이 더 무거운 것이 인정되었다.

• 한국응용과학기술학회지
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• 제40권4호
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• pp.699-709
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• 2023

This study is to establish optimizing condition of alcohol fermentation in vinegar production with aronia, to confirm whether this can be industrially used, and to compare and analyze a change in anti-oxidative activity and quality characteristic according to alcohol fermentation of aronia. The optimized conditions for alcohol fermentation were as follows: Saccharomyces cerevisiae 5645 of yeast strain, a 5% inoculum size, aronia juice with a brix value of 14, and a glucose content of 7%. As a result to conduct scale up with optimizing conditions of alcohol fermentation of aronia, 8 days (192 hrs) of total alcohol fermentation time and 7.4% of the final alcohol content. The harvest volume accounted for approximately 90.2% with a loss of about 2.8%. As a result of antioxidant test, anti-oxidative activity of alcohol fermented liquor is lower than anti-oxidative activity of aronia extract, because of the decrease of antioxidant by oxidation of the fermentation process. However, the decrease of tannin by the fermentation process reduces acerbity of aronia, so increases overall preference

• KSBB Journal
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• 제18권3호
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• pp.197-201
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• 2003

알콜증류 폐액에 빵효모를 배양하는 중에 포도당, 암모늄 및 인산을 자동 첨가하여 균체량을 효율적으로 증가시킴으로써 폐액의 재이용성을 향상시키고자 하였다. 포도당은 DO를 제어파라미터로 하는 제어방법을 사용하여 자동 첨가함으로서 그 농도를 300 mg/L 이하로 유지하였다. 암모늄은 pH-stat 방법을 사용하여 N $H_4$OH로서 자동 첨가함으로서 12.6~17.4mM의 낮은 농도범위로 유지하였다. 인산의 경우에는 분석방법으로써 ascorbic acid법을 채택한 자동화 FIA sysetm을 제작하여 사용하였다. 이 system으로 배양 19.4 시간 후부터 배양액을 자동분석하고 제어한 결과 배양액의 P $O_4$-P 농도를 23.3~43.4 mg/L 의 낮은 농도범위로 유지할 수 있었다. 세가지 영양성분을 자동첨가하면서 배양한 결과 증식의 정체없이 균체량을 33.0배 더 증가시킬 수 있었다. 비증식속도는 0.19 $hr^{－l}$였다.

• 미생물학회지
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• 제9권2호
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• pp.55-60
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• 1971

Among 50 yeasts of red pepper paste isolated and identified in the previous report, 12 strains of yeast which possess osmophilic and non-film characteristics were examined their growth rates and alcohol fermentation ability in red pepper medium. 5 strains of yeast possessing powerful growth rates and excellent alcohol fermentation ability were selected as excellent yeasts in this experiment. And their cultural conditions, salt resistance and red pepper concentration upon the growth were examined in this report. The results obtained were as follows ; 1) Among 12 strains of yeast, Saccharomyces cerevisiae group II(strain $D_1$), Saccharomyces oviformis($D_2$), Saccharomyces steineri($M_3$), Saccharomyces rouxii($D_9$) and Saccharomyces mellis($G_8$) were selected as excellent yeasts. 2) Among 5 strains of yeast selected, the strain $D_1$ and $D_2$showed the best alcohol fermentation ability and the best fermentative flavour. 3) The optimum temperature for growth of the strain $D_1$ and $D_2$ was $25^{\circ}C$$M_3$, $D_9$ and $G_8$ $30^{\circ}C$$D_1$ and $D_2$ was $62^{\circ}C$$M_3$,$D_9$ and $G_8$ ws 60.deg.C with treatment for 10 minutes. 4) The optimum pH for growth of all strains was around 5.0. 5) The strain $D_1$ and $M_3$were grown exceedingly well on the emdia containing 3 percent of NaCl and $D_2$,$D_9$ and $G_8$ on the media containing 6 percent of NaCl. 6) In the case of 5 percent of red pepper liquor added 5 percent of glucose was more nutritional than in the case of 5 percent glucose only. However, the growth rates of yeasts were restrained by the increase of red pepper concentration.

• Journal of Microbiology and Biotechnology
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• 제21권8호
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• pp.791-795
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• 2011

Sea tangle, a kind of brown seaweed, was fermented with Lactobacillus brevis BJ-20. The gamma-aminobutyric acid (GABA) content in fermented sea tangle (FST) was 5.56% (w/w) and GABA in total free amino acid of FST was 49.5%. The effect of FST on the enzyme activities and mRNA protein expression of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) involved in alcohol metabolism in Saccharomyces cerevisiae was investigated. Yeast was cultured in YPD medium supplemented with different concentrations of FST powder [0, 0.4, 0.8, and 1.0% (w/v)] for 18 h. FST had no cytotoxic effect on the yeast growth. The highest activities and protein expressions of ADH and ALDH from the cell-free extracts of S. cerevisiae were evident with the 0.4% and 0.8% (w/v) FST-supplemented concentrations, respectively. The highest concentrations of GABA as well as minerals (Zn, Ca, and Mg) were found in the cell-free extracts of S. cerevisiae cultured in medium supplemented with 0.4% (w/v) FST. The levels of GABA, Zn, Ca, and Mg in S. cerevisiae were strongly correlated with the enzyme activities of ADH and ALDH in yeast. These results indicate that FST can enhance the enzyme activities and protein expression of ADH and ALDH in S. cerevisiae.

• 현장농수산연구지
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• 제25권4호
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• pp.158-164
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• 2024

With the steady growth in the scale of the domestic traditional liquor industry, the interest in makgeolli has also been increasing. As the demand for makgeolli increases, interest in manufacturing differentiated makgeolli by adding additional raw materials such as fruits is increasing. In this study, makgeolli with low storage persimmon juice was manufactured, and the sweet taste of persimmon was imparted without adding sweeteners. Unsweetened, high-quality persimmon makgeolli with an alcohol content of 15% or more was manufactured and its quality characteristics were analyzed. Yeast was selected after producing fermented yeast by treating domestic isolated yeast and commercial yeast. Upon producing fermented yeast, persimmon makgeolli was manufactured by varying the amount of persimmon juice added to the fermented yeast. As a result of analyzing the quality characteristics of persimmon makgeolli, the pH was 4.02-4.25, the total acid (citric acid, %) was 0.30-0.43, the amino acidity (glycine, %) range was 0.05-0.15, and the alcohol content (%) was 15.64-18.48.(p<0.05). Reducing sugar (%) was 1.82-12.68 and total sugar (%) was 1.41-10.42, exhibiting a tendency to increase as the amount of reducing sugar and total sugar and the amount of juice added increased (p<0.05). Considering the sensory characteristics, a sample with 50% persimmon juice added showed a significantly higher residual sugar content, and the residual sugar content had a positive effect on the sensory characteristics. Therefore, 50% persimmon juice was added when making persimmon makgeolli. It is suitable for high-quality, non-sweetened persimmon makgeolli that preserves the taste of persimmon, which suits the consumers'taste.

• 한국미생물·생명공학회지
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• 제18권5호
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• pp.511-516
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• 1990

토양으로부터 분리한 효모는 내당성, 내알콜성이 있으며 알콜발효능이 우수한 균주를 분리하여 Saccharomyces cerevisiae로 동정하였다. 이 균의 특성을 살펴 본 결과 당농도가 60 배지에서도 생육이 가능한 내당성의 특징과 15(v/v) 이상의 에탄올이 함유된 배지에서는 생육할 수 없고 15(v/v) 에탄올에 2일 침적 후 알콜에 의한 알콜발효능의 저해율은 39.1 저해받았으며 8.0의 생존률을 나타내는 내알콜성특징과 2.0mM의 구리가 함유된 배지에서도 생육할 수 있는 내구리성의 특성을 갖고 있었다. 또한 분리균주의 알콜발효특성을 조사한 결과 배지 초기 pH는 4.5, 배양온도는 $30^{\circ}C$, 초기 당농도는 30일 때가 좋았으며 30 당농도의 배지를 사용하여$30^{\circ}C$ 3일 진탕배양에 의해 50.5의 발효수율이 증가한 14.0(w/v)의 알콜을 생산하였다.

• Journal of Microbiology and Biotechnology
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• 제17권2호
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• pp.297-304
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• 2007

The effect of yeast propagated at different aeration conditions on yeast physiology, fermentation ability, and beer quality was investigated using three strains of Saccharomyces cerevisiae. It was shown that yeast cells grown under continuous aeration conditions during propagation were almost two times higher as compared with discontinuous aeration conditions. The maximum of cell growth of all samples reached between 36 hand 48 h. The concentration of trehalose was increased under continuous aerated yeasts, whereas glycogen was decreased. It was also observed that the concentration of glycogen and trehalose in yeast cells had no direct effect on subsequent fermentation ability. The effect of yeast propagated under different aeration conditions on subsequent fermentation ability was different from yeast strains, in which the influence will be most pronounced at the first fermentation. Later, the yeasts might regain its original characteristics in the following fermentations. Generally, continuously propagated yeast had a positive effect on beer quality in subsequent fermentation. Hence, the concentration of aroma compounds obtained with yeast propagated under 6 1/h for 48 h aeration was lower than those grown under other aeration conditions in the bottom yeasts; in particular, the amounts of phenylethyl alcohol, ester, and fatty acids were decreased.