Food Science and Preservation (한국식품저장유통학회지)
- Volume 7 Issue 2
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- Pages.228-232
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- 2000
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Characteristics of Alcohol Fermentation Yeast Isolated from Potatoes
감자에서 분리한 알콜발효 효모의 특성
-
Jeong, Yong-Jin
(Department of Food Science and Technology, Keimyung University)
;
- Kim, Ok-Mi (Traditional Food Institute, Kyongbuk College of Science) ;
- Seo, Ji-Hyung (Traditional Food Institute, Kyongbuk College of Science) ;
- Lee, Myung-Hee (Traditional Food Institute, Kyongbuk College of Science) ;
- Jung, So-Hyoung (Traditional Food Institute, Kyongbuk College of Science) ;
- Kim, Tae-Hyun (Traditional Food Institute, Kyongbuk College of Science)
-
정용진
(계명대학교 응용과학부 식품가공학과)
;
- 김옥미 (경북과학대학 전통식품연구소) ;
- 서지형 (경북과학대학 전통식품연구소) ;
- 이명희 (경북과학대학 전통식품연구소) ;
- 정소형 (경북과학대학 전통식품연구소) ;
- 김대현 (경북과학대학 전통식품연구소)
- Published : 2000.06.01
Abstract
To utilize abundant potatoes effectively, it was studied on alcohol fermentation strains which were isolated and identified. Fifteen yeast strains with high alcohol fermentation ability were isolated from rotted potatoes. Among them, two isolated strains, 5-3A and 10-4B showing the highest alcohol fermentation ability were identified as Zygosaccharomyces fermentati based on the morphological and physiological characteristics. Their optimum conditions for the alcohol fermentation in 25% glucose were pH 3.0, 30