• 제목/요약/키워드: complex fermentation

검색결과 153건 처리시간 0.022초

농가 자가발효에 의한 사과식초의 생산 (Fermentation of Apple Vinegar in the Farmhouse)

  • 김순동;장경숙;김미경
    • 동아시아식생활학회지
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    • 제4권3호
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    • pp.75-86
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    • 1994
  • The study was conducted to research the desirable method for fermentation of acidic apple beverage in the farmhouse. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermentation added yeast only after slicing of the fruit(SYNF) were compared. The brief fermentor for using stationary complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF and SCF were estimated by color, flavor, content, composition of sugar, and organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter, SYNF-1 and 2 were isolated from the SYNF vinegar, and if has been shown that the SYNF-1 was a main strain in this study.

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복숭아 낙과를 이용한 초산음료의 발효 (Fermentation of Acidic Beverage with Dropped Peach)

  • 김순동;이재석;김미경
    • 동아시아식생활학회지
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    • 제4권3호
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    • pp.135-146
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    • 1994
  • The study was conducted to research the desirable method for fermentation of acidic beverage in the farmhouse using peach dropped at harvesting periods. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermenation added yeast only after slicing of the fruit(SYNF) were compared. The brief stationary fermentor for complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF was the most desirable, estimated by the color, the flavor, the content and composition of sugar, and of organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter SYNF-1, 2 and 3 were isolated from the SYNF vinegar, and the SYNF-1 was a main strain.

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복숭아 식초의 병행복발효 특성 (Characteristics of Peach Vinegar by Parallel Complex Fermentation)

  • 조재욱;김임수;김미경;이윤경;김순동
    • 한국식품저장유통학회지
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    • 제7권1호
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    • pp.89-93
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    • 2000
  • The study was conducted to investigate the characteristics of peach vinegar by parallel-complex fermentations. The vinegars prepared by using Changbnag-Chosang and Yumung peach cultivars added with 7, 10, and 13% sugaring concentrations were examined. The rate of increase in alcohol degree and titratable acidity, and that of decrease in soluble solids showed higher at Yumyung peach than at Changbang-chosang. Alcohol and acetic acid fermentation by paralle-complex fermentation were performed better in Yumyung peach than Changbang -chosang. but the fermentation of Yumyung showed active alcohol fermentation in the early stage, and active acetic acetic acid fermentation in the late stage. Quality of the vinegar prepared with Yumyung peach was better than that of Changbang-chosang, which were evaluated by acetic acid contents , peach taste and odor in the vinegar, and overall taste. The fermentation was accelerated with an increase in sugaring , concentrating but overall taste was best in 10 % sugaring.

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복발효 감식초의 품질 (Quality of Persimmon Vinegar Fermented by Complex Fermentation Method)

  • 김미경;김미정;김소연;정대성;정용진;김순동
    • 동아시아식생활학회지
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    • 제4권2호
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    • pp.39-44
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    • 1994
  • To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm. the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar (NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. the flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

Clostridium acetobutylicum의 대사와 발효 (Metabolism and Fermentation of Clostridium acetobutylicum)

  • 이상엽
    • KSBB Journal
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    • 제8권1호
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    • pp.1-9
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    • 1993
  • The acetone-butanol fermentation by C. acetobutylicum has gained increasing attention for the following reasons. First, the finite supply of petrochemical resources, combined with increasing concern over global environmental effects and the unstable nature of the price of petroleum has renewed interest in the development of fermentation technology that allows utilzation of biomass wastes for the production of alcohol. Second, it serves as excellent model system for understading the regulation and molecular biology of tightly regulated complex primary metabolism, and for applications of metabolic engineering. In this review various aspects of acetone-butanol fermentation by C. acetobutylicm including strain and fermentation characteristics, enzyme regulation, and solvent formation mechanism, and product recovery and summarized.

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김치의 생화학적 특성 (Critical Review on Biochemical Characteristics of Kimchi(Korean Fermented Vegetable Products))

  • 최홍식
    • 동아시아식생활학회지
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    • 제5권2호
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    • pp.89-101
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    • 1995
  • Kimchi is a fermented Korean vegetable product prepared using mafor raw materials (oriental cabbage and radish) and other ingredients through a series of processes of grading, brining, blending, and fermentation. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Thus, the complex biochemical activities obviously occur during, before and after kimchi fermentation and their biochemical characteristics greatly differ, depending on the raw materials and processes used. This review covers in detail the numerous biochemical characteristics of sugars, organic acids, amino acids, vitamins(B complex, carotene and ascorbic acid), pectic substances, flavor components and others during preparation and preservation of kimchi.

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Monitoring of Bioluminescent Lactobacillus plantarum in a Complex Food Matrix

  • Moon, Gi-Seong;Narbad, Arjan
    • 한국축산식품학회지
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    • 제37권1호
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    • pp.147-152
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    • 2017
  • A bioluminescent Lactobacillus plantarum (pLuc2) strain was constructed. The luminescent signal started to increase during the early exponential phase and reached its maximum in the mid-exponential phase in a batch culture of the strain. The signal detection sensitivity of the strain was the highest in PBS (phosphate buffered saline), followed by milk and MRS broth, indicating that the sensitivity was influenced by the matrix effect. The strain was used in millet seed fermentation which has a complex matrix and native lactic acid bacteria (LAB). The luminescent signal was gradually increased until 9 h during fermentation and abolished at 24 h, indicating that the strain could be specifically tracked in the complex matrix and microflora. Therefore, the bioluminescent labeling system can be used for monitoring LAB in food and dairy sciences and industries.

$CaCO_3$가 Bacillus subtilis에 의한 청국장메주 발효에 미치는 영향 (Effect of $CaCO_3$ on the Chonggukchang Meju Fermentation by B. subtilis)

  • 이강무;이시경;주현규
    • Applied Biological Chemistry
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    • 제37권6호
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    • pp.421-426
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    • 1994
  • $CaCO_3$가 청국장 메주 발효에 미치는 영향을 구명하고자 $CaCO_3$ 0, 0.01, 0.1, 1%씩 되게 각각 첨가한 청국장 메주에 B. subtilis를 접종하여 청국장 메주 발효 중의 성분 및 단백질 분해 효소력과 아미노산, 비타민 B복합체의 함량을 조사하였다. 발효중 $CaCO_3$첨가구의 품온은 대조구보다 높았으며, 적정산도는 $CaCO_3$첨가구에서 첨가 농도가 높아짐에 따라 대조구보다 감소하였고, 단백질 분해효소력 및 아미노태 질소함량은 0%<0.01%<0.1%<1%의 $CaCO_3$ 첨가 순으로 $CaCO_3$첨가구가 높았다. 아미노산 함량은 시험구 모두 증가하였으나, $CaCO_3$첨가구와 대조구간의 큰 차이는 없었다. 그러나 vitamin B복합체의 함량은 $CaCO_3$첨가구가 대조구보다 증가하였으며, 그중 0.01% 첨가구가 가장 높았다.

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감자 알콜발효를 위한 액화 및 당화조건 (Liquefaction and Saccharification Conditions of Potatoes for Alcohol Fermentation Using Potatoes)

  • 정용진;서지형;윤성란;이진만;이기동;김옥미;방광웅
    • 한국식품저장유통학회지
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    • 제7권1호
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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.

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숙성온도가 전통 고추장의 레올로지 특성에 미치는 영향 (Effect of Fermentation Temperature on Rheological Properties of Traditional Kochujang)

  • 유병승;노완섭
    • 한국식품영양과학회지
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    • 제29권5호
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    • pp.860-864
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    • 2000
  • The steady and dynamic shear rheological properties of traditional kochujang fermented at three different temperatures (20${^circ}C$, 25${^circ}C$ and 30${^circ}C$) were studied. Flow of kochujang samples showed time dependence, which was quantitatively described by the Weltman model, Kochujang samples were highly shear thinning fluids (n=0.25~0.27) with large magnitudes of Casson yield stresses (1.09~1.21 kPa). Consistency index (K) and apparent viscosity (${\eta}_{a,20}$) increased with increase in fermentation temperature of kochujang. Storage (G') and loss (G") moduli increased with increase in frequency (ω), while complex viscosity (${\eta}^{\ast}$) decreased. Based on dynamic shear data, kochujang samples exhibit structural properties similar to weak gels. The complex and steady shear viscosities at different fermentation temperatures followed the Cox-Merz superposition rule with the application of the shift factor (a=0.011~0.016).

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