The Effect of Ganoderma lucidum Water Soluble Extract on Higher Alcohol Production of Saccharomyces cerevisiae

영지(靈芝)의 수용성(水瀉性) 추출물(抽出物)이 Saccharomyces cerevisiae의 고급 Alcohol 생성(生成)에 미치는 영향(影響)

  • Joo, Hyun-Kyu (Department of Agriculture Chemistry, Kon Kuk University) ;
  • Lee, Joong-Keun (Department of Agriculture Chemistry, Kon Kuk University)
  • Published : 1988.02.01

Abstract

This study has investigated the effect of Ganoderma lucidum water soluble extract on higher alcohol production of Saccharomyces cerevisiae. S. cerevisiae was inoculated in malt wort media which were added 0, 0.01, 0.1, 0.5 or 1.0% extracts of G. lucidum and fermented at $15^{\circ}C$ for 120 hours respectively. Some results about cell growth, changes of pH and sugarity and alcohol composition during fermentation are as follows; The cell growth of S. cerevisiae was remarkablely increased as G. lucidum extract was added into each step. It was increased to 1.2, 1.5, 1.9 times on added group of 0.1%, 0.5%, 1.0% G. lucidum extract than control group after the fermentation of 120 hours. Content of sugar was systematically low on step of addition of G. lucidum extract after the fermentation of 120 hours but pH was systematically high. The more the quantity of G. lucidum extract was added, the more total alcohol quantity were produced during fermentation. Especially higher alcohol content was more increased about 1.8 times on 1.0% group (219.9 ppm w/v) than on control group (117.26 ppm w/v) after the fermentation of 120 hours.

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