• 한국식품영양과학회지
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• 제28권2호
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• pp.353-358
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• 1999

We produced the apple vinegar with only apple fruits, no adding sugar and others through two stages fermentation(alcohol fermentation and acetic acid fermentation). At the first stage, apple wine contained 5% alcohol was produced at the 5th day. And through the second stage, acetic acid fer mentation, apple vinegars of which total acidity is 5.88% were produced. In comparision with com mercial vinegars for physicochemical quality, it was the lowest in total acidity. But contents of oxalic, tartaric, malic, citric, succinic acid in it were higher than other vinegars. Especially the content of malic acid in it was higher 5 times than other vinegars. Malic acid was known that it was abundant in apple fruits. Also the contents of free amino acids were distinctly high such as 21.97mg% in two stages fermented apple vingars. Potassium content in it was higher 4 times than other vinegars. So it was supposed that two stages fermented vinegar had much higher quality than commercial vinegars.

• 동아시아식생활학회지
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• 제8권4호
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• pp.462-468
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• 1998

편이었다. 미량성분으로는 K이 다량으로 존재하였고, 2단계 발효로 제조된 포도식초는 포도양파식초 보다K, Na, Cu함량이 높게 나타났다. ^x Grape vinegar (A) and grape onion vinegar(B) added (3% of onion juice) were produced through two stages of fermentation(alcohol fermentation and acetic acid fermentation) to increase the grape's use. Grape wine which contained 5.6% alcohol was produced on the 3rd day of first stage. Then through the second stages, grape vinegar, of which total acidity was 5.37% was produced. The quality of (A) and ( B) which was produced through the two stages of fermentation was compared with the traditional grape vinegar (C, D) in the market. The content of sugar in (D) was a little higher such as 5.4 $^{\circ}$Brix than others. That of (A) and (B) was 5.13, 4.98 $^{\circ}$Brix respectively. The content of remaining alcohol in (C) was high such as 0.23% comparatively. But there was no remaining alcohol in (A) and (B). The content of acetic acid was 4.3~5.3% as a major organic acid of vinegars. The content of tartaric acid was 340.0 in (A), 315.7 in (B), 322.6 in (C) and 391.7mg% in (D). The content of lactic acid was distinctly high such as 277.4mg% in (D) There were differences such as 9.2~15.5mg% in the content of total free amino acids among grape vinegars. (D) contained 15.5mg% of total free amino acid and (B) also highly such as 12.0mg%. Potassium was high in grape vinegars. The content of potassium, sodium and copper was higher in (A) than (B).

• 한국식품저장유통학회지
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• 제5권4호
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• pp.374-379
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• 1998

알콜발효 및 초산발효의 2단계 발효에 의해 현미식초를 제조하였을 때 1단계 알콜발효의 알콜 함량은 10.8%이었고, 2단계 초산발효의 총산함량은 5.78%이었다. 2단계 발효 현미식초의 산도와 pH는 시판 현미식초에 비해 높았고, 색도 중 명도는 4개사의 제품보다 낮았고, 적색도와 황색도는 반대현상이다. 유기산의 함량은 acetic acid 이외에 malic, citric acid, tartaric acid의 함량이 높았으며, 각 유기산의 함량은 제품에 따라 상당한 차이가 있었다. 2단계 발효식초의 총 유리아미노산 함량은 2199.7${\mu}\ell$/ml이었으며, 시판 4개사의 제품보다 뚜렷하게 높았다.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.233-238
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• 1999

단감과 떫은감의 2단계 발효과정에 의해 제조된 감식초의 품질 평가를 위해 제조중 성분 변화를 검토하였다. 유리당은 단감의 경우 glucose 6.60, fructose 6.12 및 sucrose 1.74%이었으며, 떫은감의 경우에는 각각 5.63, 5.21, 0.62%로, glucose 함량이 가장 높았다. 발효기간이 경과함에 따라 유리당의 함량은 점차 감소하는 경향을 나타내었으며, 특히 glucose의 감소가 급격히 감소하였다. 감식초의 유기산은 단감과 떫은감 모두 acetic acid 함량이 가장 높았고, galacturonic, malic, citric, ascorbic acid도 미량 검출되었다. 감식초의 알콜발효시 알콜성분은 acetaldehyde, methanol, ethanol, iso-propylalcohol, n-propylalcohol, iso-butylalcohol 및 iso-amylalcohol 등 7종이 분석되었고, 알콜발효 4일까지는 모두 증가하는 경향이었으나 5일째에는 ethanol을 제외한 성분들은 다소 감소하는 경향이었다. 유리아미노산의 함량은 단감식초에서 떫은감식초에서보다 약간 높았고, 휘발성 성분은 단감의 경우에 알콜발효 후 7종, 초산발효 후 9종, 떫은감에서는 알콜발효 후 6종, 초산발효 후에는 9종의 성분이 분석되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권10호
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• pp.1374-1380
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• 2012

The changes in yields and nutritive composition of whole crop wheat (Triticum aestivum L.) during maturation and effects of maturity stage and lactic acid bacteria (LAB) inoculants on the fermentation quality and aerobic stability were investigated under laboratory conditions. Whole crop wheat harvested at three maturation stages: flowering stage, milk stage and dough stage. Two strains of LAB (Lactobacillus plantarum: LAB1, Lactobacillus parafarraqinis: LAB2) were inoculated for wheat ensiling at $1.0{\times}10^5$ colony forming units per gram of fresh forage. The results indicated that wheat had higher dry matter yields at the milk and dough stages. The highest water-soluble carbohydrates content, crude protein yields and relative feed value of wheat were obtained at the milk stage, while contents of crude fiber, neutral detergent fiber and acid detergent fiber were the lowest, compared to the flowering and dough stages. Lactic acid contents of wheat silage significantly decreased with maturity. Inoculating homofermentative LAB1 markedly reduced pH values and ammonia-nitrogen ($NH_3$-N) content (p<0.05) of silages at three maturity stages compared with their corresponding controls. Inoculating heterofermentative LAB2 did not significantly influence pH values, whereas it notably lowered lactic acid and $NH_3$-N content (p<0.05) and effectively improved the aerobic stability of silages. In conclusion, considering both yields and nutritive value, whole crop wheat as forage should be harvested at the milk stage. Inoculating LAB1 improved the fermentation quality, while inoculating LAB2 enhanced the aerobic stability of wheat silages at different maturity stages.

• Journal of Microbiology and Biotechnology
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• 제22권7호
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• pp.960-966
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• 2012

The diversity and composition of yeast populations may greatly impact wine quality. This study investigated the yeast microbiota in two different types of wine fermentations: direct inoculation of a commercial starter versus pied de cuve method at an industrial scale. The pied de cuve fermentation entailed growth of the commercial inoculum used in the direct inoculation fermentation for further inoculation of additional fermentations. Yeast isolates were collected from different stages of wine fermentation and identified to the species level using Wallersterin Laboratory nutrient (WLN) agar followed by analysis of the 26S rDNA D1/D2 domain. Genetic characteristics of the Saccharomyces cerevisiae strains were assessed by a rapid PCR-based method, relying on the amplification of interdelta sequences. A total of 412 yeast colonies were obtained from all fermentations and eight different WL morphotypes were observed. Non-Saccharomyces yeast mainly appeared in the grape must and at the early stages of wine fermentation. S. cerevisiae was the dominant yeast species using both fermentation techniques. Seven distinguishing interdelta sequence patterns were found among S. cerevisiae strains, and the inoculated commercial starter, AWRI 796, dominated all stages in both direct inoculation and pied de cuve fermentations. This study revealed that S. cerevisiae was the dominant species and an inoculated starter could dominate fermentations with the pied de cuve method under controlled conditions.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1021-1027
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• 1997

$CO_2$production in fermentation of dongchimi was measured and interrelated with changes in pH and titratable acidity. The effects of salt content and temperature on $CO_2$production rate were analysed. Fermentation of dongchimi showed drastic pH decrease in early stage and subsequent levelling off around 3.9, with linearly increased acidity up to 0.3~0.4% optimum quality. $CO_2$production of dongchimi could be analysed to consist of two consecutive stages of constant rate. The first stage $CO_2$production of higher rate moved to the second stage of lower rate when acidity rose beyond 0.3%. When compared to those of 1 and 2% salt content, dongchimi of 3% salt showed lower $CO_2$production rate in the 1st stage and slower acidity change through the whole fermentation period. However, it resulted in the product of highest $CO_2$accumulation at optimal ripeness because of consistent $CO_2$production of longer 1st stage period and relatively high $CO_2$production rate in 2nd stage. $CO_2$production depended on temperature less compared to acidity change(activation energy: 57.3 and 44.3kJ/mol for $CO_2$production of 1st and 2nd stages, respectively; 79.3kJ/mol for acidity change), which means higher ratio of $CO_2$production rate relative to acidity increase at lower temperature. Slower increase in acidity at low temperature also was shown to extend the period of 1st stage $CO_2$production. Therefore, low temperature fermentation was effective in producing the high $CO_2$content dongchimi at adequate acidity, which is desirable organoleptically.

• 한국식품과학회지
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• 제34권6호
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• pp.1079-1084
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• 2002

양파식초 제조를 위하여 농축시료(A)와 보당시료(B)로 구분하여 알콜 및 초산발효를 2단계 과정으로 구분하여 성분 변화를 조사하였다. 유리당은 농축시료(A)는 glucose 4.1, fructose 4.2 및 sucrose 0.6%이었으며, 보당시료(B)는 각각 3.2, 3.3 및 4.6%로 발효가 진행됨에 따라 유리당의 함량은 점차 감소하는 경향을 나타내었으며, sucrose, glucose, fructose 순으로 모두 소비되었다. 환원당과 총당은 발효기간이 경과됨에 따라 점차 감소하여 알콜발효 36시간에 농축시료(A)에서는 각각 0.5 및 0.8%이었고, 보당시료(B)에서는 각각 0.4 및 0.6%이었으며, 그 이후에는 (A),(B) 두 시료 모두 큰 변화가 없었다. 알콜발효시 알콜함량은 두 시료 모두 발효 12시간부터 급격하게 증가하여 농축시료(A)는 발효 36시간만에 7.0%, 보당시료(B)는 발효 48시간만에 8.2%로 가장 높게 나타난 후 감소하는 경향이었다. 알콜성분은 acetaldehyde, methanol, ethanol, n-propanol, iso-butanol, iso-amylacohol 등이 분석되었다. 유기산은 농축시료(A)와 보당시료(B)에서 모두 acetic acid 함량이 보당시료(B)에 비해 높게 나타났다. 이상의 결과에서 양파를 원료로하여 농축과 보당처리에 따른 양파식초제조시 품질에 따른 차이는 크게 없었으나, 농축시료를 이용한 양파식초는 과잉생산에 따른 양파소비증대 방안으로 적합할 것으로 생각된다.

• 한국미생물·생명공학회지
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• 제10권2호
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• pp.155-162
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• 1982

당밀로부터 ethanol을 생산하기 위한 균체순환식 연속발효를 실시하였다. 균주는 Saccharomyces uvarum ATCC 26602를 사용 하였으며 발효온도는 35$^{\circ}C$였다. 발효중 ethanol에 의한 저해를 줄이기 위하여 이단계발효를 시행하였는데, 첫번째 단계에서 공기는 0.12vvm으로 공급하였고 두번째 단계에서는 혐기적상태로 발효를 진행하였다. 당농도를 14%로 희석했을 때 다른 무기물을 추가하지 않아도 ethanol 발효가 진행되었으며 단지 균체증식이 목적일 때는 phosphorus 첨가가 필요하였다. 균체순환식 연속발효로 14%의 당을 함유한 당밀희석액을 발효시키는데 14.5 시간이 소요되었다. 이때의 최종 ethanol 농도는 8.4~9.0%(v/v)로서 ethanol 생산비율은 이론식의 88.1~94.4% 이었다.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.228-232
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• 1999

단감과 떫은감을 이용하여 알콜발효 및 초산발효의 2단계 발효에 의하여 감식초 제조과정 중 성분변화를 조사하였다. 발효됨에 따라 총산 함량은 점차 증가하여 초산 발효 8일째에 단감과 떫은감에서 각각 5.95, 5.81%이었다. 색상은 알콜발효 및 초산발효 중 L값과 b값은 떫은감에서, a값은 단감에서 각각 높게 나타났다. 갈색도는 알콜 발효기간이 지남에 따라 점차 증가하였으나 초산발효에서는 갈색도 및 탁도가 점차적으로 감소하여 갈색도는 단감에서, 탁도는 떫은감에서 각각 높게 나타났다. 총탄닌 함량은 초기에 단감 및 떫은감에서 각각 2.40과 6.44mg/ml이었으나 발효기간이 지남에 따라 점차 감소하여 초산발효 8일 후에는 각각 1.06 및 3.82mg/ml이었다. 환원당과 총당은 발효기간이 경과함에 따라 점차 감소하여 초산발효 5일째에 단감에서 각각 5.0 및 8.5mg/ml이었고, 떫은감에서 각각 2.8 및 2.9mg/ml이였으며 그 이후에는 큰 변화가 없었다.