Abstract
The effects of the crude saponin extracted from ginseng leaves on carbon dioxide evolution, alcohol fermentation, and cell production by Saccharomyces cerevisiae were investigated. The results were summarized as follows : 1) In the process of fermentation, $CO_2$ evolution by yeast was faster in the order of 3%, 1.5%, 0.7%, 5%, 7%, 0.3% than in control in concentration of the crude saponin extracts. 2) In the course of fermentation, the content of alcohol increased in the order of 0%, 0.3%, 7%, 1.5%, 3%, 5%. Among all these concentration, the production of alcohol was remarkably much in 5% and 3%. 3) In the process of fermentation, pH in the low content (0-0.7%) of the crude saponin extracts was gradually decreased as tine goes by and in the high content (1.5-7%) dropped suddenly between 24 hrs. and 48 hrs., and after 48 hrs., increased. 4) Dried yeast cell weight increased more in all the above concentration than control (0%) and among these it increased visibly in 3%.
인삼엽에서 추출한 crude saponin이 효모(Saccharomyces cerevisiae)의 $CO_2$발생, alcohol발효, 균체생산에 미치는 영향를 조사한 결과를 요약하면 다음과 같다. (1)발효액 중 효모의 $CO_2$발생은 crude saponin 농도 3%, 1.5%, 0.7%, 5%, 7%, 0.3%는 대조구보다 빠르고, 9%구에서는 $CO_2$발생이 억제되었다. 이들 시험구 중 3%구가 $CO_2$발생이 가장 많았다. (2)발효 중 각 시험구의 alcohol 함량의 순위는 5%, 3%, 1.5%, 7%, 0.3%, 대조구(0%)며, 이들 시험구 중 5%구와 3%구는 다른 시험구보다 alcohol 생산량이 현저히 증산되었다. (3) 발효 중 crude saponin 액 소량첨가구 (0~0.7%)는 시간이 경과됨에 따라 pH가 감소했으나, 다량첨가구 (1.5~7%)는 24~48시간 사이에 pH 변화가 심하였으며 그 이후부터는 증가하였다. (4) 건조균체량은 모든 시험구에서 대조구 (0%) 보다 많았으며 그 중 3%구가 현저하게 많았다.