Studies on the Utilization of Waste Ginseng Meal -Effect of Waste Ginseng Meal on Alcohol Fermentation and Yeast Reproduction-

인삼박의 이용에 관한 연구 -인삼박 당화액이 효모의 증식 및 알콜발효에 미치는 영향-

This study was conducted to investigate the effect of saccharified extract of ginseng meal on alcohol fermentation and reproduction of yeast. Different concentrations of saccharified extract of ginseng meal in liquid medium were tested, and the experimental results obtained were summarized as follows : 1. In the process of alcohol fermentation of yeast, $CO_2$ output was much accelerated by the higher concentration of saccharied extracts from 1％ to 6％, but $CO_2$ output was disurbed at the concentrations of 10％ and 15％. .2. In the process of alcohol fermentation of yeast, the production of alcohol was increased by the higher concentration of saccharified extracts from 1％ to 6％, but decreased at the concentrations of 10％ and 15％. 3. Number of reproduced yeast cell after aerobic culture of Sacc. cervisiae was increased by the higher concentration of saccharified extracts from 1％ to 10％, but decreased at the concentration of 15％. The number of yeast cell at the concentratin of 10％ extract was 1.6 times more than that of control.

인삼박 당화액의 함량을 달리한 액체배지가 효모(Sac. cerevisiae)의 알콜발효 및 증식에 미치는 영향을 조사한 결과는 다음과 같다. 1. 알콜발효중 효모의 단위시간당 $CO_2$ 발생속도는 인삼박 당화액량을 증량할수록 6% 시험구까지는 빠르나, 그이상에서는 $CO_2$ 발생이 현저히 늦어진다. 2. 알콜생성량은 인삼박 당화액량를 증량함에 따라 6% 시험구까지는 증가하고, 그 이상에서는 감량되었다. 3. 효모의 증식은 인삼박 당화액의 10% 시험구까지는 대조구보다 점차 증가되었지만 15% 시험구에서는 억제되었다. 10%시험구의 효모수는 대조구보다 약 1.6배나 많았다.