• Food Science and Biotechnology
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• 제18권5호
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• pp.1083-1090
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• 2009

Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

• Journal of Ginseng Research
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• 제6권1호
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• pp.17-24
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• 1982

This studies were conducted to investigate the changes of saponin pattern, pH and organic acid contents of malt wort added ginseng components during alcoholic fermentation by Sacch. uvarum. The results are as follows. Saponin patterns of fermented wort were same as that of the non- fermented wort, but the weight of former was decreased comparing to that of the latter. pH value of fermented wort contained 0.1∼0.5% of ginseng extract were almost same as that of control(PH 4.23). Lactate, pyruvate, succinate and fumarate, pyroglutarate and citrate contents of the fermented wort were increased by the addition of ginseng extract and pyruvate content, particularly, was increased from 28.4 to 214mg/100 ml while that of control was 33.2mg/100m1. Citrate content of fermented wort contained ginseng saponin was almost same as control (37. 5mg/100m1) . But pyruvate content was tower 4-8.6mg/100m1 than that of control(33.2mg/100m1) .

• Journal of Ginseng Research
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• 제5권2호
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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.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1109-1117
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• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

• 한국식품위생안전성학회지
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• 제31권6호
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• pp.458-464
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• 2016

오디를 포함한 베리류의 건강 기능성이 알려지면서 생산량 증가 및 가공식품 개발이 활발해지고 있지만 베리류 과실의 특성상 상처 입거나 무르기 쉬워 생과로 유통되기 보다는 다양한 형태의 가공품으로 유통되고 있다. 베리류를 원료로 식물발효액을 제조하기도 하는데 대부분 소규모 이루어져 원료의 안전성 및 제조과정에 대한 위생관리가 시급하다. 본 연구는 오디 발효액 제조에 사용되는 원물이 유해 세균에 오염되었을 경우와 발효액으로 소량 포장되는 단계에서 유해 세균에 오염되었을 경우에 오디 발효액 발효과정 중 그리고 오염 발효액 보관과정 중 오염세균의 세균수 변화를 조사하기 위해 수행되었다. 오디 발효액이 발효되는 동안 원물에 접종된 E. coli는 시간이 지나면서 감소하는 양상이었다. 특히 오디 원물의 무게 대비 100%로 설탕을 혼합한 처리구 보다는 80%로 혼합한 처리구에서 E. coli의 세균수 감소가 급격하였는데, 설탕을 원물 무게의 80%로 혼합하였을 때 발효과정 중 생기는 총 산도가 100% 혼합처리구보다 높음으로써 결과적으로 발효액의 pH가 낮아지게 되어 발생한 결과인 것으로 판단된다. 발효가 완료되어 발효액으로 제품화되는 과정에서 식중독세균에 오염되었을 경우에는 접종 균주별로 조금씩 다른 세균수 감소 양상을 보였지만 대체적으로 보관시간이 지남에 따라 감소하는 양상이었고, 특히 $30^{\circ}C$에서 보관하였을 때에는 실험균주 모두 4일 이내에 사멸하였다. 따라서 오디 발효액 제품화시 소량 포장 후 $30^{\circ}C$의 온도에서 일주일 정도 보관하는 것이 오디 발효액의 미생물학적 안전성을 높이는데 도움이 될 것으로 판단된다.

• 한국미생물·생명공학회지
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• 제3권2호
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• pp.89-93
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• 1975

재내식 발효법에 협사한 조건하에서 맥주를 더욱 방률적으로 생산하기 위하여 발효개시 3일후에 일정양의 새로운 맥즙을 첨가시키고 나머지 발효를 4일내지 6일사이에 완성시켜 보았다. 그 결과 1/3 용량과 $\frac{1}{2}$ 용량의 새로운 맥즙을 체가하고 5일동안 더 발효한 맥주가 미각검사에 합격되므로써 종내외 9일간 발효에 비하여 각각 22%내지 28%의 방율증가가 可能하게 되었다.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1132-1137
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• 2009

Successive application of Saccharomyces cerevisiae DSM 70424 and Saccharomyces rouxii DSM 2535 or DSM 2531 in the production of non-alcoholic beer was investigated. The aim of the study was to consider the impact of the 2 mentioned strains of S. rouxii on the reduction of alcohol content in wort fermented at 12 or $24^{\circ}C$ for 96 hr, applying periodic aeration. The 2 S. rouxii strains were added at the $48^{th}$ hr of fermentation after thermal inactivation of S. cerevisiae cells. The greatest alcohol decrease rate was observed for the treatment containing S. rouxii DSM 2535-fermented at $24^{\circ}C$ (from 1.56 to 0.36%). The concentration of acetaldehyde, diacetyl, and 2,3-pentandione, that have a key role in appearance of 'wort' and 'buttery' off flavors, were significantly lower in S. rouxii-containing treatments fermented at $24^{\circ}C$. S. rouxii-containing treatment fermented at $24^{\circ}C$ showed slightly lower overall flavor acceptability compared to S. cerevisiae-containing treatment fermented at the same temperature. Such score was improved for the products obtained at $12^{\circ}C$.

• 한국식품과학회지
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• 제20권1호
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• pp.52-58
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• 1988

영지의 수용성추출물이 alcohol발효에 미치는 영향을 검토하기 위해 영지추출물을 0, 0.01, 0.1, 0.5, 1.0% 되게 첨가한 맥아즙에 S. cerevisiae를 접종하고 120시간 발효 ($15^{\circ}C$)과정중 S. cerevisiae의 생육도, pH의 변화 및 당 소비량, alcohol생성 등을 조사하였다. 영지추출물 첨가량이 증가 할수록 균체 증식은 현저하였고, 발효 120시간에서 0.1%, 0.5%, 1.0%구는 대조구보다 각각 1.2배, 1.5배, 1.9배 증가하였다. 발효액(120시간)의 당함량은 영지추출물 첨가량 순으로 낮았으나 pH 는 높았다. 발효 과정 중 총 alcohol 생성량은 영지추출물 첨가구가 모두 대조구보다 많았고 특히 고급 alcohol의 생성량은 120시간 발효후 1.0%구가 대조구에 비하여 약 1.8배 증가 하였다.