• 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.

• Journal of Ginseng Research
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• v.6 no.2
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• pp.131-137
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• 1982

The effect of red ginseng residue on the several enzyme activities of the koji and alcohol fermentation were investigated. The koji showed maximum values of amylase and cellulase activity when it was prepared by 30% red ginseng residue and 70% wheat bran, and of protease activity when it was prepared by 40% red ginseng residue and 60% wheat bran-${\alpha}$ amylase activity of the koji during its fermentation was increased rapidly until 4 days and there after it was increased slowly, but ${\beta}$-amylase was rapidly increased after 3 days fermentation. During the preparation of the koji, the acidic, neutral protease and cellulase activities showed the maximum value after 3 days fermentation and the alkaline protease showed the maximum value within 4-6 days fermentation. On the otherhand, fermented broth, containing 6%(v/v) alcohol, could be obtained when the substrate was saccharified by the koji, based on 25% red ginseng residue and 75% wheat bran, prior to alcohol fermentation.

• Toxicological Research
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• v.28 no.4
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• pp.249-253
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• 2012

In this study, we prepared alcohol extracts of the larva, pupa, queen, and cocoon (clony) of B. ignitus, B. terrestris, and B. h. sapporoensis, and tested the anti-inflammatory activity of the extracts by using a rat model of adjuvant-induced edema. The extracts derived from the queen of B. ignitus, the queen of B. terrestris, and the cocoon of B. ignitus decreased hind paw edema after 1 day of i.p. administration. These extracts also induced vasorelaxation and NO production in calf pulmonary artery endothelial cells. These results suggest that bumblebee alcohol extracts has anti-inflammatory and vasorelaxant properties.

• KSBB Journal
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• v.4 no.2
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• pp.191-196
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• 1989

Functional relationship between the Fermentation characteristics of Functional relationship between the Fermentation characteristics of S. cerevisiae SIV-89 and the fermentation time was investigated. According to the increase in the initial sugar cone. from 50g/L to 80 g/L, maximum specific growth rate and maximum specific alcohol production rate were increased until 0.35 and 1.98. But the two values were decreased with increase of initial sugar cone. in the region of more that 80 g/L. Maximum alcohol yield and biomass yield were 0.45 and 0.15 respectively. However those vlaue were found to be reduced with the argument of initial sugar concentration. Sugar conversion was decreased with sugar concentration. When the sugar concentration was more than 190 g/L, the conversion was dropped below 70%. The increase of alcohol concentration in the fermentation broth induced the phenomenon of decline of metabolism. In case of more than 80 g/L of alcohol conc., biomass growth and alcohol production were completely stopped regardless of remaining sugar concentration.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.711-719
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• 1996

Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at $25^{\circ}C$ overnight and by filtering it was used to be 0.6%, 2.7%, 5% and 10% (v/v). Total and reducing sugar contents as well as acidity of the kwahaju base with 0.6% nuruk extract were higher than those with 2.7%, 5% and 10% at the fermentation end. Final pH values of all the base samples were ranged from 3.3 to 4.1. Alcohol concentrations of the base samples with 2.7%, 5% and 10% nuruk extract were higher than those with 0.6%. Microbial growth rate was great and inner temperature was high in the sample with high content of nuruk extract, but fermentation period was short. Total sugar consumption and alcohol production increased as the content of nuruk extract increased, but total acid production decreased. The base sample with 10% nuruk extract showed the most excellent fermentation efficiency. Fusel oil content of the base sample with 2.7% nuruk extract was the highest (457.3 ppm), and those wity 5% and 10% nuruk extract were 438.9 ppm and 442.6 ppm, respectively. The sample with 0.6% nuruk extract had the lowest content (409.5 ppm). Sensory evaluation of both the kwahaju base and kwahaju mix with 25% and 40% alcohol by adding soju (Korean distilled liquor) showed that the base with 2.7% nuruk extract had the highest score, and that the kwahaju mix with 25% alcohol had higher score than that with 40%. The sensory results on overall desirability were consistent to those on color and alcohol concentration, and it turned out that the two factors were important to make kwahaju.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.129-133
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• 1990

The strain of Nuruk yeat No. 15 (NY-15) which ferments lactose in milk was Isolated from Nuruk and identified as Saccharomyces marxianus according to the API 20C profile index. The lactose hydrolysing ability of NY-15 was similar to that Saccharomyces fragilis ATCC 8583 which has ${\beta}-galactosidase$ activity. Its optimum growth temperature, pH and time for the production of maximum enzyme activity showed $28^{\circ}C$, 4.5 and 28hr, respectively. Galactose as well as sucrose as carbon sources, and urea as nitrogen source Increased the production of enzyme. In order to test the production of alcohol, NY-15 was inoculated in whey medium and whey medium added with sugar. In the former, NY-15 produced 2% alcohol and in the latter, it showed 12% alcohol production. The optimal medium pH for lactose hydrolysis of NY-15 is 4.5, whereas that of Saccharomyces fragilis ATCC 8583 is 3.5

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.141-145
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• 2017

In this study, we evaluated the alcohol degradation ability of fig enzyme in the production of cheese using Lactobacillus kitasatonis, Lactobacillus amylophillus, and Leuconostoc mesenteroides sub. The strains were highly resistant to ethanol, acid, and bile acid. When 10% of fig enzyme was added, the alcohol dehydrogenase and aldehyde dehydrogenase activities in each strain were approximately 170, 270, and 190% higher, respectively, than in samples without fig enzyme. The addition of 10% of fig enzyme to produce cheese with the L. amylophillus strain showed an approximately 250% increase in alcohol dehydrogenase and aldehyde dehydrogenase degradation. In conclusion, when fig enzyme was added to produce cheese using L. amylophillus, high alcohol degradation ability was observed. The applicability of fig enzyme addition was confirmed for the production of functional food.

• Korean Journal of Medicinal Crop Science
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• v.8 no.4
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• pp.351-361
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• 2000

The juice extract of Rehmannia glutinosa Liboschitz was used to improve the productivity of ethanol in alcohol fermentation process using a 5 L fermentor under batch and fed-batch cultivations. For batch cultivation, both cell density and ethanol production were increased as the extract of R. glutinosa was increased, showing 11.8 (g/L) of maximum cell density and 0.092 (% /hr) of maximum alcohol productivity in adding 30% (v/v) of the extract. However, in adding more than 40% of the extract both cell growth and ethanol production were dropped. The cell growth was severely inhibited in 50% addition. It was found that fed-batch cultivation in adding 30% of the extract of R. glutinosa was an effective process than batch cultivation, yielding up to 30% cell growth and ethanol production. This ethanol productivity was also 30-40% higher than that obtained from a conventional alcohol fermentation. It can tell that dried R. glutinosa Liboschitz is to be used for both enhancing the yield of alcohol fermentation and utilizing biologically active substances possibly transported from R. glutinosa Liboschitz into fermented broth.

• KSBB Journal
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• v.24 no.1
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• pp.101-105
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• 2009

Alcohol oxidation activities and optimization of extraction conditions of Rrhus verniciflua Stokes (RVS) extract were evaluated for the development of a functional biomaterial for improving liver function. When alcohol oxidation activities of RVS was analyzed, the Rrhus verniciflua Stokes bark (RVSB) were higher than the Rrhus verniciflua Stokes heartwood (RVSH). Alcohol oxidation activity value of RVSB increased in a concentration-dependent manner. In the comparative analysis between Hovenia dulcis Thunb (HOT) and Alnus japonica Steud (AJS) which was reported as a alcohol oxidation material, alcohol oxidation activity is much higher than the others. The experimental conditions were optimized for alcohol oxidation-active components production from RVSB. The extraction conditions such as temperature, time, pH and particle size were performed. It was recommended to extract the alcohol oxidation-active components from RVSB by hot water (pH 7.0) at $85^{\circ}C$ for 8 hours.

• 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.