Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Monitoring of Alcohol Fermentation Condition of Corn Using Raw Starch Enzyme

생전분 분해효소를 이용한 옥수수 알콜발효조건의 모니터링

  • 정용진 (계명대학교 식품가공학과) ;
  • 김경은 (계명대학교 식품가공학과) ;
  • 신진숙 (계명대학교 식품가공학과) ;
  • 조혜심 (계명대학교 식품가공학과) ;
  • 이오석 (계명대학교 전통미생물자원 개발 및 산업화센터)
  • Published : 2002.06.01
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Abstract

This study was carried out to set up alcohol fermentation condition for uncooked corn. Response surface methodology(RSM) was applied to optimize and monitor the alcohol fermentation condition with uncooked corn. The optimal yeast strain for fermentation of uncooked corn was Saccharomyces cerevisiae GRJ. The polynomial equation for alcohol contents, brix, pH and total acidity showed 0.8852, 0.9202, 0.8806 and 0.9940 of R$^2$, respectively. The optimal rendition for maximum alcohol contents were 0.18%(w/w) of enzyme concentration and 180%(v/w) of added water content. Predicted values at optimum alcohol fermentation condition agreed with experimental value.

본 연구에서는 옥수수의 무증자 알콜발효조건을 설정하고자 반응표면분석으로 알콜 발효조건을 모니터링하였다. 그 결과 무증자 발효에 가장 적합한 효모는 S. cerevisiae GRJ이었으며, alcohol content, brix, pH 및 총산에 대하여 회귀 분석한 결과, R2는 각각 0.8852, 0.9202, 0.8806 및 0.9940이였다. 최적 알콜발효 조건은 효소제 함량 0.18%, 가수량 180%(v/w)로 예측되었으며 최적 알콜발효조건에서의 예측값은 실제 값과 유사한 경향으로 나타나 실증이 검증되었다.

Keywords

References

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