Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Culture Tempertature and Nutritional Components on the Production of Ethanol Using Pyrus serotina by Saccharomyces cerevisiae ATCC 4124

동양배(Pyrus serotina)를 원료로 한 Saccharomyces cerevisiae ATCC 4124에 의한 에탄올 발효시 배양온도와 영양분의 영향

  • 오영준 (동신대학교 식품영양학과)
  • Published : 1995.08.01
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Abstract

The effects of cultural temperature and nutritional components on the production of ethanol using juice of Pyrus serotina as the substrate for Saccharomyces cerevisiae ATCC 4124 were studied. After anaerobic cultivation in 5L flask of a defined pear juice at 2$0^{\circ}C$, ethanol concentration of 11.5%(v/v) could be obtained. The addition of a small amount of K2S2O5 was essential for the successful production of ethanol. Ethanol concentration could be further enhanced by supplementing a small of various complex nitrogen sources. When 0.05% of yeast extract and 0.05% of (NH4)2HPO4 were added to a defined medium, ethanol concentration obtained after 7 day cultivation at 2$0^{\circ}C$ was 12.3%.

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