• KSBB Journal
• /
• v.6 no.1
• /
• pp.85-90
• /
• 1991

Experiments of alcohol fermentation of the yeast,K. fragi1is CBS 1555 were performed to obtain the following results. In these experiments, the initial concentrations of sugar which was composed of inulin and fructose as weight ratio of one to one were 30, 50, 75, 100 and 150g/l and the initial densities of the microorganism were less than 0.5g/l, 10g/1 to 15g/1, and 50g/l. The functional relationship among specific growthrates, sugar concentrations, and alcohol concentrations could be expressed by Aiba-shoda equation and the specific growth rate represented the trend that decreased with increase in the initial concentration of the microorganism. Also, $\mu$max and Ks of Monod's equation could be expressed as the function of initial cell concentration like the following equations. $\mu$max=0.8-0.008X Ks=0.54X+8 In the region that sugar, alcohol and cell concentrations were 10g/1 to 120g/l, 0g/l to 60g/l and 0.5g/l to 50g/l respectively, the differences between the experimental values and the calculated ones for specific growth rate approached to 40% with respect to experimental values at the worst cases, but in most cases, those were distributed in the range of less than 20%.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.547-553
• /
• 2008

The principal objective of this study was to prepare watermelon wine with watermelon juice. For the manufacture of watermelon wine, we determined the contents of starting sugar content ($20^{\circ}Brix$, $25^{\circ}Brix$, $30^{\circ}Brix$, $35^{\circ}Brix$) and three different kinds of yeasts (EC-1118, K1-V1116, D-47). The main additives of the watermelon wine included $K_2S_2O_5$, $NH_4H_2PO_4$, bentonite, yeasts, sugar, mixed acid, and $C_6H_8O_2$. The watermelon wine was fermented at $15^{\circ}C$ until the remaining alcohol content was 5%. We assessed customers' preference regarding the manufactured watermelon wine via sensory evaluation. Three yeasts were shown to result in significantly different alcohol fermentation, among which K2-V1116 was selected for the preparation of the watermelon wine. In our sensory evaluation, the preference of the starting sugar contents was highest in the watermelon wine with $25^{\circ}Brix$ of sugar content. The preference of alcohol content was found to be higher in the watermelon wines prepared with sugar contents of 5% and 7%. The preference test between watermelon wines and purchased white wines demonstrated that the watermelon wine with an alcohol content of 5% was the most preferred wine, and the Chilean Late Harvest wine was the second most preferred.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.3
• /
• pp.513-518
• /
• 1996

In order to investigate the characteristics of alcohol fermentation by Saccharomyces cerevisiae, compositions and free sugar content of dried riped pumpkin powder were determined. The proximate compositions of ripe pumpkin powder were as follows: moisture 11.98%, total sugar 62.18%(dried weight basis 70.64%), protein 13.38%, lipid 0.85%, fiber 7.07% and ash 4.54%. The compositions of free sugar in well ripe pumpkin were: glucese 85.36mg/g, fructose 40.68mg/g, sucrose 68.25mg/g, lactose 18.60mg/g and maltose 3.82mg/g. The optimum conditions for alcohol fermentation by S. cerevisiae were as follows; incubation temperature of 3$0^{\circ}C$, initial pH of 6.0, ripe pumpkin powder concentration of 10% and cells inoculation of 1.3$\times$$10^{6}$ cells/ml liquid medium. Ethanol production under the optimum conditions was 5.95g/100g in liquid medium containing 10% ripe pumpkin powder after 4 days incubation.

• Applied Biological Chemistry
• /
• v.51 no.1
• /
• pp.24-37
• /
• 2008

Yeast with excellent ferment ability was isolated and selected from wild grape to manufacture wild grape wine. Wild grape wine by SMR-3 isolated from wild grape was better than other strains in quality, such as high alcohol content and low acidity, residual sugar, organic acid and fusel oil content. Fermentation condition was optimized to manufacture wild grape wine with response surface methodology using isolated SMR-3 as an alcohol fermentation strain. As a result of culture conditions, 10.61% of alcohol content was expected under the conditions of $21.91^{\circ}C$ fermenting temperature, $21.48^{\circ}brix$ of initial sugar content, and 14.65 day of fermentation time. Residual sugar content showed the lowest value at $24.48^{\circ}C$ fermentation temperature, $12.78^{\circ}brix$ of initial sugar content, and 9.02 day fermentation time. The highest level of sensory evaluation was found at $20.23^{\circ}C$ fermentation temperature, $25.30^{\circ}brix$ of initial sugar content, and 5.94 day fermentation time. Ethyl alcohol was the main alcohol component in wild grape wine and fusel oil in wild grape wine was hardly detected; thus, the quality of wild grape wine was considered excellent. The optimal fermentation conditions of wild grape wine was superimposed by deriving a regression equation for alcohol content, fusel oil, ethyl alcohol content, and overall palatability for each variable of wild grape wine. Hence, the optimal fermentation conditions are estimated to be: fermentation temperature $24{\sim}28^{\circ}C$, initial sugar content $20{\sim}24^{\circ}brix$, and fermenting time $12{\sim}14$ days.

• Korean Journal of Food Science and Technology
• /
• v.34 no.1
• /
• pp.30-36
• /
• 2002

To use overproduction muskmelon effectively, muskmelon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using muskmelon, alcohol content showed maximum value (7.47%) in $17.83^{\circ}Brix$ of initial sugar concentration and 82.65 h of fermentation time. Acetic acid content in alcohol fermentation revealed minimum value (0.46%) in $12.17^{\circ}Brix$ of initial sugar concentration and 60.56 h of fermentation time. The fermentation conditions for minimum residual sugar were $10.02^{\circ}Brix$ of initial sugar concentration and 105.61 h of fermentation time. The optimum conditions predicted for each corresponding physical properties of acetic acid fermentation were 200 rpm (agitation rate), 250 h (fermentation time) in acetic content and 200 rpm, 150 h in residual alcohol content.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.9
• /
• pp.1359-1365
• /
• 2010

This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and fermentation process. Total acidity increased with fermentation process in all groups by recording around 1.4% at the ninth day of fermentation. For sugar content, its initial level was $22^{\circ}Brix$, and alcohol fermented oriental melon fluids added by sucrose, fructose and glucose recorded similar levels or $6.6{\sim}6.8^{\circ}Brix$ while the fluids added by honey and fructo-oligosaccharide showed a slightly higher level or $8.1^{\circ}Brix$ at the ninth day of fermentation. Although free sugar content was different in the early phase of fermentation according to types of added sugar such as sucrose, fructose and glucose, it reduced with fermentation process to nearly non-detection at the ninth day of fermentation. As organic acids, lactic acid and acetic acid were observed in all phases of fermentation and their contents became higher gradually with fermentation process. Alcohol content showed the highest level in alcohol fermented oriental melon fluid added by sucrose by recording 12.80% and was relatively low in the fluids added by fructose and oligosaccharide. For alcohol, acetaldehyde, n-propanol and iso- amylalcohol contents were not significantly different according to types of added sugar and methanol content was the lowest in the fluid added by fructose by recording 84.99 ppm.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.6
• /
• pp.889-898
• /
• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.5
• /
• pp.615-624
• /
• 2010

This study was conducted to investigate the use of sugar alcohols as alternative sweeteners for replacing sucrose in sponge cake. The sponge cakes were prepared with only sucrose or a 50% replacement of sucrose with various sugar alcohols (erythritol, sorbitol, and xylitol). The specific gravity of cake batter containing only sucrose was significantly higher and the viscosity was significantly lower than those containing sugar alcohol (p<0.001). Among sugar alcohols, xylitol was the most similar to sucrose. The thermal characteristics, as assessed by differential scanning calorimetry, showed that sucrose delayed gelatinization of cake batter more than sugar alcohol, as the onset temperature and the peak temperature of cake batter containing only sucrose were higher than those containing sugar alcohol. The moisture content of cake containing sorbitol was the highest and that containing only sucrose was the lowest among cakes. The specific volume of cakes containing only sucrose and xylitol were higher and the baking loss rate of those were lower than other sugar alcohols. The volume and symmetry index of cake containing only sucrose were the highest among cakes (p<0.001), and xylitol was similar to sucrose for the above indices. The redness (a) and yellowness (b) values of crust containing only sucrose were significantly higher than those containing sugar alcohols (p<0.001). The a and b values of crumb containing erythritol were the lowest among cakes, showing a pale yellowish color. The microstructure, as assessed by scanning electron microscopy, showed that the cake containing only sucrose had more uniformly and finely distributed pores and a smoother cross section than that containing sugar alcohols. Cake containing xylitol was similar to cake containing only sucrose. Hardness, chewiness, and gumminess of cake containing only sucrose were higher than those containing sugar alcohols, whereas the adhesiveness of cakes containing sugar alcohols were higher than those containing only sucrose (p<0.01). Among sugar alcohols, xylitol was the most similar to sucrose in textural properties. In a sensory quality test, the tenderness and moistness of cakes containing sorbitol and erythritol were higher than those containing only sucrose and xylitol. The overall acceptance of cakes containing xylitol and only sucrose were higher than those containing sorbitol and erythritol (p<0.001). Thus, xylitol is more appropriate as a 50% replacement for sucrose than erythritol and sorbitol when preparing sponge cake.

• Korean Journal of Food Science and Technology
• /
• v.39 no.3
• /
• pp.266-271
• /
• 2007

The pH, acidity, color, reducing sugar, total sugar, alcohol, and organoletic characteristics of Takju containing puffed rice powder (0, 25, 50 and 75%) were investigated during fermentation for 10 days. After drastic decrease at Day 1, the pH increased gradually until Day 5 and then tended to decrease after Day 6. A lower concentration of puffed rice powder resulted in a greater pH reduction (p<0.05). Acidity increased quickly with days, especially for the 0% after Day 6 (p<0.05). After a sudden rise at Day 1, the Hunter ‘L’ value tended to decrease with days of fermentation. At the same day, the 75% showed the lowest Hunter ‘L’ value, however, it had the highest Hunter ‘a’ value except on Days 0, 3 and 10 (p<0.05). After a rapid reduction in reducing sugar on Day 3, no differences were observed in the samples (p<0.05). The 75% tended to be higher in reducing sugar. Total sugar decreased rapidly at Day 2, and then either remained unchanged or decreased after Day 3. With the exception of Day 4, the 75% had higher amounts of total sugar than the others at the same day (p<0.05). The Highest alcohol contents [13.0-16.4% (v/v)] occurred on Day 6. Higher alcohol concentrations were observed with higher puffed rice powder (p<0.05). In the sensory evaluation, no differences were detected between the 0% and those with puffed rice powder added (p<0.05).

• Biomedical Science Letters
• /
• v.29 no.3
• /
• pp.159-167
• /
• 2023

The prevalence of diabetes continues to increase worldwide, and the problem is also important in Korea, and about 14% of Korean adults have diabetes. Alcohol consumptions are increasing rapidly around the world and are recognized as one of the major problems in the country. Alcohol consumption is an environmental factor previously known to be associated with the risk of developing diabetes. Alcohol consumption can cause problems in the endocrine system and gastrointestinal function, and oxidative stress of acetaldehyde, an ethanol metabolite, can damage beta cells in the pancreas. In the present study, we found the effect of alcohol intake on fasting blood sugar and the difference between men and women in the risk of diabetes according to alcohol intake. In men, the high-drinking group had a higher risk of diabetes than the non-drinking group (OR, 1.41; P=0.058). In women, the Moderate-drinking group had a lower risk of diabetes compared to the non-drinking group (OR, 0.42; P=0.039). The high-drinking group had a higher risk of diabetes than the non-drinking group (OR, 2.97; P=0.034). The group that consumed more than the WHO's daily alcohol intake risk standard tended to have a higher risk of diabetes than the group that did not (OR, 5.48; P=0.001). This study suggest that moderate alcohol consumption reduce the risk of developing diabetes, and high alcohol consumption increase the risk of developing diabetes.