Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Killer 효모 Saccharomyces cerevisiae B15-1의 에탄올 발효특성

  • 이창호 (경북대학교 식품공학과) ;
  • 우철주 (경북대학교 식품공학과) ;
  • 이종수 (신일전문대학 식품가공과) ;
  • 정기택 (경북대학교 식품공학과) ;
  • 박희동 (경북대학교 식품공학과)
  • Published : 1996.06.01
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Abstract

Characteristics of ethanol fermentation were investigated during the stationary culture of a killer yeast, Saccharomyces cerevisiae B15-1. Specific ethanol production rate reached the maximum level, 1.203 g-EtOH/g-cell-hr, at 150 g/l of the initial glucose concentration. No big differences were obtained in ethanol fermentability based on the initial sugar concentration below 150 g/l. When 200 g/l of sugar was used, fermentability dropped significantly. Although the final cell mass and the amount of ethanol produced were increased, their increase rates were declined according to the increase of initial sugar concentration. It was found that most of the sugar used below 150 g/l of concentration could be changed to ethanol. However, when 200 g/l of sugar was used, some of them remained in the media even after increase of cell mass and fermentation stopped. The ethanol yield was decreased when initial sugar concentration was high, and were increased when the amount of ethanol produced was increased and finally reached the plateau over 60 g/l of ethanol concentration.

Keywords

References

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