Monitoring of Alcohol Fermentation Condition of Corn Using Raw Starch Enzyme

생전분 분해효소를 이용한 옥수수 알콜발효조건의 모니터링

  • 정용진 (계명대학교 식품가공학과) ;
  • 김경은 (계명대학교 식품가공학과) ;
  • 신진숙 (계명대학교 식품가공학과) ;
  • 조혜심 (계명대학교 식품가공학과) ;
  • 이오석 (계명대학교 전통미생물자원 개발 및 산업화센터)
  • Published : 2002.06.01

Abstract

This study was carried out to set up alcohol fermentation condition for uncooked corn. Response surface methodology(RSM) was applied to optimize and monitor the alcohol fermentation condition with uncooked corn. The optimal yeast strain for fermentation of uncooked corn was Saccharomyces cerevisiae GRJ. The polynomial equation for alcohol contents, brix, pH and total acidity showed 0.8852, 0.9202, 0.8806 and 0.9940 of R$^2$, respectively. The optimal rendition for maximum alcohol contents were 0.18%(w/w) of enzyme concentration and 180%(v/w) of added water content. Predicted values at optimum alcohol fermentation condition agreed with experimental value.

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