• Korean Journal of Health Education and Promotion
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• v.7 no.2
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• pp.71-77
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• 1990

Streptococcus mutans 10449 was cultured in sucrose-containing BHI broth with ethyl alcohol of different concentration from 1% to 18%, The pH of culture media was from pH 7.00 to pH 5.00. Tobacco smoke and tobacco extract were also used. Ethyl acohol began to inhibit sucrose fermentation by S. mutans at 2% and completely inhibited it between 9% and 18%. The lower the pH of media was, the stronger the inhibition of ethyl alcohol became. 9% Ethyl alcohol completely inhibited sucrose fermentation by S. mutans below pH 5.50, Inhibition by tobacco extract was obvious, but it did not inhibit the growth of S. mutans also. Therefore, the increase of caries activity in drinkers and smokers could be the result of indirect effect of alcohol and tobacco by oral ecology, behavior, or systematic course, rather than the result of direct effect of alcohol and tobacco to plaque bacteria and their metabolism.

• Food Science and Preservation
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• v.7 no.1
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• pp.94-98
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• 2000

To produce liquor and vinegar using potatoes needs to liquefy and sacchrify potatoes . So selecting the efficient fermenter for proceeding these process successfully is very important . This study was investigated several fermenter and crush types of potatoes for alcohol fermentation. Final sugar contents was high in pottoes saccharificatiion by nuruk or crude enzyme. But pure enzyme and blucoamylase ended liquefaction and saccharificatiion within short ime. So complex type fermenter mixed several fermenters was superior to single type fermenter. Complexfermenter III using crude enzyme and glucoamyulase saccharificed excellently potatoes with 150% of water contents by treatment of 3 hours. Through alcohol fermentation using pressure steamed potatoes (PSP), it could be obtained 6.4% , 150%, of alcohol content and yield. However to perform a series process efficiently , crush steamed pottoes (CSP) was suitable. When it was fermented after saccharification using crush steamed potatoes and complex fermenter III, it could be obtained 6.6% of alcohol and 6.7% of acidity.

• Microbiology and Biotechnology Letters
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• v.15 no.2
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• pp.75-79
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• 1987

The conventional alcohol fermentation method requires a large amount of energy for cooking the starchy raw materials prior to saccharification. The aim of this study was to compare the possibility of large scale alcohol fermentation from cassava slices were compared in low and high temperature cooking systems. The same amount of saccharifying and liquefying enzymes were used for cooking at low and high temperature. At low temperature cooking, conversion of glucose consumed in fermented mash to alcohol was 0.468g alcohol per g glucose of which was higher yield than that obtained at high temperature.

• Microbiology and Biotechnology Letters
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• v.23 no.5
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• pp.624-631
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• 1995

The fermentation characteristics of Saccharomyces cerevisiae F38-1, a newly isolated thermotolerant yeast strain from a high temperature environment have been studied using a fermentation medium containing 20% glucose, 0.2% yeast extract, 0.2% polypeptone, 0.3% (NH$_{4}$)$_{2}$SO$_{4}$, 0.1% KH$_{2}$PO$_{4}$, and 0.2% MgSO$_{4}$ without shaking at 30$\circ$C to 43$\circ$C for 5 days. The fermentability was over 90% at 30$\circ$C, 88% at 37$\circ$C, 77% at 40$\circ$C and 30% at 43$\circ$C. A similar fermentation result was obtained at pH between 4 and 6 at 30$\circ$C and 40$\circ$C. Aeration stimulated the growth of the strain at the beginning of the fermentation, but it reduced alcohol production at the end of alcohol fermentation. Optimal glucose concentration was determined to be between 18 and 22% at 40$\circ$C as well as 30$\circ$C, but the growth was inhibited at the glucose concentration of over 30%. A fermentability of over 90% was observed at 40$\circ$C in 2 days when the medium was supplemented by 2% yeast extract. A higher inoculum size increased the initial fermentation rate, but not the fermentation. A fermentability of over 90% was achieved in 2 days at 40$\circ$C in a fermentor experiment using an optimized medium containing 20% glucose and 1% yeast extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.578-582
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• 2002

This study was conducted to determine whether pectinase treatment would affect the process of alcohol fer-mentation with persimmon. The pectinase did not change pH and total acidity throughout the alcohol fermentation. However, the concentrations of reducing sugar were significantly lowered with the fermentation time, compared with controls. During the alcohol fermertation, the concentration of reducing sugar decreased rapidly up to 60 hours, unchanged from 60 to 72 hours, and then increased thereafter. The total alcohol concentrations of pectinase-treated groups were significantly higher than that of alcohol fermentation containing without pectinase. Among concentration 200 and 500 ppm had the most pronounced increase in the yield (%) of total alcohol (96%, respectively) and then, 300, 400 ppm and control in descending order. The contents of 5 major alcohols (acetaldehyde, methanol, n-propy alcohol, iso-butyl alcohol and iso-amyl alcohol) were measured. Among alcohol constituents, acetaldehyde and methanol were detected to be the lowest at control and methanol the highest at 200 ppm. These observations indicated that pectinase treatment would increase the yield of total alcohol, whereas it also raised methanol production during persimmon alcohol fermentation.

• Journal of Ginseng Research
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• v.5 no.2
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• pp.148-154
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• 1981

The effect of ginseng extracts and ginseng saponins on alcoholic fermentation and production of higher alcohols in malt wort by Sacch. uvarnm were studied The results otained were as follows. 1. Alcoholic fermentation of the wort contained 1-5% of ginseng extracts was inhibited slightly, but the wort contained 0.1-0.5% of ginseng extracts were same as the control. 2. 0.02-0.2% of saponin stimulated alcoholic fermentation. 3. Higher alcohol contents were decreased when the wort contained 0.1-0.5% of ginseng extracts. 4. Higher alcohol content were increased when the wort contained 0.02-0.2% of ginseng saponin. Iso-amylalcohol content of fermented wort which contained ginseng saponins were higher 18 -35mg/1 than those of control.

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

• Food Science and Preservation
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• v.7 no.1
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• pp.84-88
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• 2000

The study was conducted to investigate the fermentation characteristics of Daegubo, Harutoh and Yumyung peach cultivars produced mainly in Kyungbuk. soluble solidss, pH, titratable acidtidy, sap rate, alcohol degree, color and sensory quality were analyzed. Sap rates of the three fresh peaches were in the range from 92 to 94%. SS in the juice were 9.6% for Daegubo peach, 9.0% for yumyung and 7.4% for Hakutoh. titrable acidity of DAegubo , harutoh and Yumyung peaches were 0.54, 0.41 and 0.37 % , respectively. In alcohol fermentation , Daegubo and Yumyung peach cultivars showed high sugar decrease and alcohol formation , good color and sensory quality, while Hakutoh showed low sugar decrease and 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$^{\circ}C$.

• 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.