• Title, Summary, Keyword: fermentation

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Pervaporative Butanol Fermentation Using a New Bacterial Strain

  • Park, Chang-Ho
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.1 no.1
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    • pp.1-8
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    • 1996
  • Fermentation processes for the production of butanol had an economic importance in the first part of this century. Today butanol is commercially produced from the Oxo reaction of propylene because relatively low priced propylene during the cracking of petroleum. Efforts have been made during the past decade or two to improve the productivity of butanol fermentation processes. It includes strain improvements, continuous fermentation processes, cell immobilization and simultaneous product separation. This review introduces a new butanol fermentation process using pervaporative product separation and a new bacterial strain producing less amount of organic acids. This review also compares the new process with chemical processes. This kind of new fermentation process may be able to compete with the chemical synthesis of butanol and revitalize the butanol fermentation process.

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Effect of Salting in Salt Solution Added calcium Chloride on the Fermentation of Baechu Kimchi (염화칼슘을 함유하는 소금용액에서의 절임이 김치숙성에 미치는 영향)

  • 오영애;김순동
    • Journal of the East Asian Society of Dietary Life
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    • v.5 no.3
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    • pp.287-298
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    • 1995
  • This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

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Fermentation of Acidic Beverage with Dropped Peach (복숭아 낙과를 이용한 초산음료의 발효)

  • 김순동;이재석;김미경
    • Journal of the East Asian Society of Dietary Life
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    • v.4 no.3
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    • pp.135-146
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    • 1994
  • The study was conducted to research the desirable method for fermentation of acidic beverage in the farmhouse using peach dropped at harvesting periods. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermenation added yeast only after slicing of the fruit(SYNF) were compared. The brief stationary fermentor for complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF was the most desirable, estimated by the color, the flavor, the content and composition of sugar, and of organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter SYNF-1, 2 and 3 were isolated from the SYNF vinegar, and the SYNF-1 was a main strain.

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Garlic Fermentation by Lactic Acid Bacteria

  • Kim, Yu-Sun;Baek, Hyung-Hee;Chung, Ill-Min;Kwon, Bin;Ji, Geun-Eog
    • Food Science and Biotechnology
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    • v.18 no.5
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    • pp.1279-1283
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    • 2009
  • Garlic has been used for condiments and also for medicines to cure various diseases since ancient times. Many studies on the processing of garlic have been published, however, few of them were related with fermentation because of the antimicrobial action of the garlic. In this study, to conduct garlic fermentation, 4 lactic acid bacteria (LAB) strains with growth abilities in garlic medium were selected. Addition of various nitrogen, carbon, and mineral sources generally did not improve the growth of experimental strains during garlic fermentation except for Lactobacillus casei KFRI 704 by yeast extract and Lactococcus lactis subsp. cremoris ATCC 19257 by mineral sources. High performance liquid chromatography (HPLC) analysis of 32 phenolic compounds during fermentation showed that formononetin was decreased time dependently. The concentrations of volatile compounds and alliin did not change during fermentation. The results of this study would provide the basic understanding of garlic fermentation by selected strains of LAB.

Effects of Enzymatic Hydrolysis and Concentrations of Sugar and Salt on Kimchi Juice Fermentation of Outer Leaves of Chinese Cabbage (배추 겉잎을 이용한 김치쥬스 제조시 효소분해, 당, 소금농도가 발효에 미치는 영향)

  • 전윤기;윤석권;김우정
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.5
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    • pp.788-793
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    • 1997
  • Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

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Bifidobacterium Fermentation of Rice and Apple Pomace Mixture (쌀과 사과박 혼합물을 이용한 Bifidobacterium발효제품의 개발)

  • 이주연;박종현;장학길;목철균
    • Microbiology and Biotechnology Letters
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    • v.27 no.4
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    • pp.333-338
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    • 1999
  • This study was aimed to develop a value-added fermented products from rice and apple pomace using Bifidobacterium fermentation. The Bifidobacterium fermentation system of the mixture of rice and apple pomace was developed, and the physicochemical properties of the products were investigated. After 4 different bifidobacteria were compared for their fermentation capability and sensory properties of the fermented product, Bifidobacterium FBD-13 and FBD-22 were selected as appropriate strains for the fermentation of saccharified rice solution(SRS). The optimum inoculation level was 2% and the optimum fermentation time was 42 hrs. When wet apple pomace(WAP) was added to SRS, it contributed to the improvement of sensory properties of the fermented products and the optimum mixing ratio was 40% WAP and 60% SRS in weight. For the fermentation of the mixture of WAP and SRS, Bifidobacterium FBD-27 and FBD-22 were selected as suitable strains.

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Characteristics of Sunroot (Helianthus tuberosus) Fermentation with boundary condition (발효조건에 따른 돼지감자의 발효시스템)

  • Chung, Sung Won;Woo, Ji Hee;Choi, Won Sik
    • Journal of the Korean Society of Industry Convergence
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    • v.20 no.5
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    • pp.411-417
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    • 2017
  • In this study, Sunroot was used as material in the fermentation process. Sunroot are widely distributed in Korea, The main component is composed of inulin. Fermented vinegar stimulates digestion in the body, as well as to relieve stress is a cause of increasing the neurotransmitter-Serotonin of the body. Therefore, we conducted fermentation studies using sunroot. This research conducted seven days, and the pH and brix value analysis was done every 12 hours during fermentation process. The experimental results show that the fermentation product under blender treatment is better than cutting treatment and without cutting treatment. Initial brix 25% is the best treatment for fermentation because produce fermentation product with a good taste and aroma than other treatment.

Fermentation for Liquid-type Yogurt with Lactobacillus casei 911LC

  • Ko, I.H.;Wang, M.K.;Jeon, B.J.;Kwak, H.S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.18 no.1
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    • pp.102-106
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    • 2005
  • This study was carried out to find the attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 h fermentation at $37^{\circ}C$. The pH decreased up to 32 h and plauteaued thereafter, and the titratable acidity increased up to 40 h. The growth of lactic acid bacteria sharply increased with $3.5{\times}10^7$ cfu/ml up to 40 h of fermentation and slowly decreased thereafter. The free amino acids produced during fermentation reached the maximum value at 44 h and gradually decreased thereafter. Bitterness sensory scores were the highest at 44 h of fermentation. In the result of electrophoresis, the band mostly disappeared at 72 h fermentation. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 911LC was from 40 to 44 h.

The Fermentation Characteristics of Newly Selected Thermotolerant Yeasts at High Temperature

  • Sohn, Ho-Yong;Park, Wan;Jin, Ing-Nyol;Seu, Jung-Hwn
    • Journal of Microbiology and Biotechnology
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    • v.4 no.3
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    • pp.222-229
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    • 1994
  • In order to develop a method of economical production and to reduce energy-consumption in fuel alcohol production, we investigated the fermentation characters of two newly selected thermotolerant yeasts. The RA-74-2 showed stable and superior fermentability between 30 and $40^{\circ}C$ in 20% glucose media in comparison to the industrial strains. The optimum concentration of glucose for economical fermentation at $40^{\circ}C$ was 15-18%, and organic nitrogen was necessary for a satisfactory fermentation. The optimum pH was 4.0 and aeration was adversed for high temperature fermentation. Agitation was an important factor at $40^{\circ}C$ and the addition of magnesium ion 0.2% was required in this experiment. When the inoculum was increased, ethanol productivity as well as the speed of fermentation increased. On the other hand RA-912, which can grow at $48^{\circ}C$, showed similar fermentability between 30-$45^{\circ}C$ in 20% glucose media As the concentration of substrate decreased, fermentation ratio increased at $45^{\circ}C$ (45%, 65%, 95% fermentation ratio in 20%, 15%, 10% glucose media, respectively). Also, requirement of organic nitrogen and magnesium ion in RA-912 was similar in RA-74-2. The optimum pH for fermentation was 5.0, and the effects of agitation were enhanced at $37^{\circ}C$ than at $45^{\circ}C$. As the inoculum was increased, fermentation speed became more enhanced but the ethanol productivity was less affected. RA-912 showed fermentability with various substrates. Among the substrates used, inulin was the most promising substrate for the high-temperature fermentation. When 14.5% inulin was used as the substrate, 93% and 55% fermentation ratios were shown at $37^{\circ}C$ and $45^{\circ}C$, respectively.

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Changes in the Components of Persimmon Vinegars by Two Stages Fermentation (I) (2단계 발효에 의한 감식초의 성분 변화 (I))

  • 정용진;서지형;박난영;신승렬;김광수
    • Korean Journal of Food Preservation
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    • v.6 no.2
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    • pp.228-232
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    • 1999
  • Total acidities were incereased gradually during fermentation. Total acidities of vinegars which fermented from sweet and astringent persimmon were 5.95 and 5.81% at 8th day of acetic acid fermentation, respectively. Hunter's color values were not significant difference during alcohol fermentation and acetic acid fermentation. Browning incereased continuously during alcohol fermentation whereas browning and turbidity decreased continuously during acetic acid fermentation. The browning and turbidity of vinegar which fermented from sweet persimmon was higher than those of vinegar which fermented from astringent persimmon. The contents of total tannin were 2.40 and 6.44mg/ml at the initial fermentation of sweet and astringent persimmon respectively. But in contents decreased continuously during fermentation. Reducing and total sugar contents decreased continuously during fermentation. At 5th day of acetic acid fermentation, contents of reducing and total sugar were 5.0 and 8.5mg/ml in sweet persimmon and 2.8 and 2.9mg/ml in astringent persimmon respectively.

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