• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.555-563
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• 2022

The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed 'Samgwang', and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using 'Baromi' was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.297-301
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• 1995

The saccharification ratio and efficiency of alcohol fermentation from hot air puffed and steamed flour of husked rice and barley varieties were compared. Enzymatic hydrolysis of husked rice flour was improved by puffing, and that of glutinous rice was higher than that of nonglutinous one. By puffing of husked rice and barley, alcohol production was slightly increased, but fermentation period was reduced comparing with steam cooked husked rice and barley. Fermentation efficiencies of husked rice by puffing and rice by steam cooking were 90.72% and 87.77%, respectively. Residual reducing sugar of barley mash was higher than that of rice mash. The pH of mash was gradually increased during fermentation and was high in case of puffing treatment.

• Korean Journal of Medicinal Crop Science
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• v.17 no.2
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• pp.121-124
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• 2009

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.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.592-599
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• 2012

The effect of additives on the quality of low-salt doenjang was investigated. The amylase activity of the mustard added group decreased during the fermentation period, and the number of yeast and bacteria was also decreased during the fermentation period. The oxidation-reduction potential was low at the later fermentation stages for the mustard and mustard-garlic added groups, and water activity decreased considerably for the alcohol added group. The L-value of alcohol added doenjang decreased with increases in the a-value. The pH was 4.84 in the mustard added group. The reducing sugar content was 10.15% in the alcohol-garlic added group, and the alcohol production was limited by adding mustard. The amino-type and ammonia-type nitrogen were high in garlic and mustard added groups. Alcohol and alcoholgarlic added groups exhibited significantly improved taste and overall acceptability of doenjang.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.330-334
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• 1992

In order to improve the flavor quality of a soy sauce, hydrolyzed vegetable protein(HVP), it was subjected to ethanol fermentation by Saccharomyces rouxii and the effect of several environmental factors on the alcohol fermentation of S. rouxii in HVP was investigated. The NaCl content of HVP affected significantly on the growth of S. rouxii, showing growth inhibition above the value of 6%(w/v). The growth of S. rouxii was not inhibited by the coloring materials of HVP. The proper initial concentration of glucose for the growth of the yeast was ranged from 15%(w/v) to 25%(w/v). The optimal temperature for the growth and alcohol production was $25^{\circ}C$. The growth increased with the increasing rate of aeration, while alcohol concentration of fermented HVP showed its maximum value of 4.2%(w/v) at the aeration rate of 0.5 vvm.

• Microbiology and Biotechnology Letters
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• v.27 no.1
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• pp.75-79
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• 1999

Various conditions for onion-juice production, and for alcohol and acetic acid fermemtations were investigated to produce a vinegar from onion. In the production of the onion juice, treatments with enzymes such as 0.6% Celluclast 1.5L and 0.2% Viscozyme L increased the yields significantly from 45.0% to 54.5% and 72.5%, respectively. Alcohol and acetic acid fermentations from the onion juice were effectively improved by using the onion juice heated at 80$^{\circ}C$ for 10 minutes, and by adding 0.3% yeast extract, 0.3% $MgSO_4$ and 0.3% $K_3PO_4$ as nutrients to the onion juice. At the optimum condition, 5.8% alcohol was produced after five days of fermentation at $30^{\circ}C$ from the 14 Brix onion juice, which was adjusted by adding sugar. A vinegar with 6.7% acetic acid content was produced after 20 days of fermentation of $30^{\circ}C$ from 4% alcohol that was adjusted by adding onion juice.

• Herbal Formula Science
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• v.17 no.1
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• pp.121-128
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• 2009

Gyoungok-go (GOG; Qiongyu-gao in Chinese) has been used in traditional oriental medicine for the improvement of various physiological vitality functions. The aim of present work is to investigate a processing possibility of vinegar using GOG. GOG vinegar was prepared by two stage fermentations of alcohol and vinegar. The method of GOG fermentation with polished rice as a fermentation substrate is not yet established. The result of alcohol fermentation rate of GOG with some strains, strain No. 1 produced the highest alcohol contents among 7 strains. The strain No. 1 identified Saccharomyces paradoxus by 18S rDNA classification. S. paradoxus was produced over 20% alcohol in the 1$\sim$11% GOG with polished rice. A. aceti was produced 8.52% acetic acid from 6.5% alcohol containing 11% GOG, after incubation for 11 days.

• Microbiology and Biotechnology Letters
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• v.7 no.4
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• pp.191-195
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• 1979

This study was conducted to investigate the effect of saccharified extract of ginseng meal on alcohol fermentation and reproduction of yeast. Different concentrations of saccharified extract of ginseng meal in liquid medium were tested, and the experimental results obtained were summarized as follows : 1. In the process of alcohol fermentation of yeast, $CO_2$ output was much accelerated by the higher concentration of saccharied extracts from 1％ to 6％, but $CO_2$ output was disurbed at the concentrations of 10％ and 15％. .2. In the process of alcohol fermentation of yeast, the production of alcohol was increased by the higher concentration of saccharified extracts from 1％ to 6％, but decreased at the concentrations of 10％ and 15％. 3. Number of reproduced yeast cell after aerobic culture of Sacc. cervisiae was increased by the higher concentration of saccharified extracts from 1％ to 10％, but decreased at the concentration of 15％. The number of yeast cell at the concentratin of 10％ extract was 1.6 times more than that of control.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.243-249
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with a 6-fold dilution by distilled water was used as the sole nutrient source throughout the experiments. The diluted juice contained 12.96Brix of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/ml$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from the diluted juice after 3 days of fermentation at $28^{\circ}C$. A kind of citrus-malomelo-yeast CMY-28 was used for the wine fermentation. The wine was successfully fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. The inoculum size of the seed vinegar was controlled to $10\%$(v/v) of the citrus wine. The wine was converted into vinegar by the fermentation process. Citrus vinegar, the final fermentation product, was colored with very thin, radish-yellow and was transparent. It's acidity ranged between $5.8\~6.2\%$ of that of acetic acid. The vinegar attained the best score by sensory test among several natural fruit vinegars. It was clear from the results that high quality citrus vinegar could be produced from concentrated citrus juice. However, the fermentation conditions should be improved to reduce the amount of reducing alcohol.

• KSBB Journal
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• v.9 no.4
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• pp.406-411
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• 1994

An extractive fermentation process was developed to produce citric acid from g1ucose. Citric acid is a strong inhibitor to this fermentation. A mixture of tertiary amine and oleyl alcohol was used to selectively extract citric acid from the fermentation broth, hence enhancing the productivity by over 200%. Although the toxicity of the solvent was significant in the range of higher than 30% of amine, immobilization in polyurethane foam was useful to protect the cells from the toxicity of the solvent.