The Influence of Fermentation Conditions on the Formation of Acid and Alcohol by Some Yeast Strains

몇가지 효모(酵母)의 산(酸) 및 알콜생성(生成)에 미치는 발효조건(醱酵條件)의 영향(影響)

  • Park, Yoon-joong (Dept. of Food Sci. & Technol., Coll. of Agr., Chungnam Univ.) ;
  • Sohn, Cheon-bae (Dept. of Food Sci. & Technol., Coll. of Agr., Chungnam Univ.)
  • Published : 1977.12.31


These experiments were conducted to investigate the formation of organic acid and ethanol during fermentation by three yeast strains. One of these was industrial strain (No.7) from Japan, and the others were wild types (No. 47, No. 239) isolated from Takju-mash and Strawbery, respectively. Conditions of fermentation were varied by differing the supply of oxygen (air), and by using different fermentation media The results obtained were as follows: 1) All the yeast strains produced higher amount of total organic acid and ethanol under the conditions which were aerobic, i.e. the flasks were opened during fermentation, than in case of using the flasks with fermentation bung. 2) Organic acid and ethanol were produced rapidly in the mash medium than in the semi-synthetic medium, i.e. total amount of organic acid and ethanol was maximized in a short time in the mash medium. 3) On the mash medium, the highest amount of organic acid was obtained by the strain No. 239, the next by No. 7 and the lowest by No. 47. Ethanol was produced on this medium with decreacing order of No. 47, No. 239, and No. 7. 4) The strain No. 239 was proved to be a powerful organic acid producer, yielding higher amount of organic acid especially under the aerobic conditions. 5) Above results suggests that the strain No. 239 could be of useful in alcoholic drink industry, due to its powerful ethanol-producing characteristic accompaning with high yielding of organic acids.