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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.11 No.2
- 발행연도
- 2006.6
- 수록면
- 166 - 170 (5page)
이용수
초록· 키워드
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This study was carried out to investigate the fermentation characteristics and optimum conditions for alcohol fermentation of the Korean native mulberry. The yeast strains of S. kluyveri DJ97, La parisienne (Saccharomyces cerevisiae, Netherlands) and Enoferm (Saccharomyces cerevisiae, Denmark) produced higher alcohol concentrations than other strains, and further study was therefore performed with these three species. The optimum additional water content for maximizing alcohol concentration was 250% (v/w). The alcohol concentrations were rapidly increased in the first 4 days under the optimum conditions and reached 13.8% for S. kluyveri DJ97, 14.0% for La parisienne and 14.0% for Enoferm, respectively. Residual sugar concentration was decreased steadily from the beginning of fermentation until 5 days, after which it maintained a constant level. The pH was decreased steadily in the log phase during further maturation. However, the pH underwent a slight decrease after 4 days and then was stabilized during further maturation. Methanol concentrations for the three species used were analyzed after 60 days maturation and were lower than the levels regulated by the food standard. Fusel oils such as n-propanol, iso-butanol, and iso-amyl-alcohol were produced as by-products with the highest production from Enoferm and the lowest from S. kluyveri DJ97.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (20)
참고문헌 신청
Kim AJ, Kim MW, Woo NRY, Kim MH, Lim YH. 2003. Quality characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract. Korean J Soc Food Cookery Sci 19: 708-714.
Hong JH, An SH, Kim MJ, Park GS, Choi SW, Rhee SJ. 2003. Quality characteristics of mulberry fruit Seolgidduk added with citric acid. Korean J Soc Food Cookery Sci 19: 777-782.
Hwang KH, Song I. 2003. The inhibitory activity on monoamine oxidase of the fruit of Morus alba. Kor J Pharmacogn 34: 185-189.
Kim HB, Lee YW, Lee WC, Moon JY. 2001. Physiological effects and sensory characteristics of mulberry fruit wine with chongilppong. Korean J Seric Sci 43: 16-20.
Kim IS, Lee JY, Rhee SJ, Youn KS, Choi SW. 2004. Preparation of minimally processed mulberry (Morus spp.) juices. Korean J Food Sci Technol 36: 321-328.
Hong JH, An SH, Kim MJ, Park GS, Choi SW, Rhee SJ. 2003. Quality characteristics of mulberry fruit Seolgidduk added with citric acid. Korean J Soc Food Cookery Sci 19: 777-782.
Hwang KH, Song I. 2003. The inhibitory activity on monoamine oxidase of the fruit of Morus alba. Kor J Pharmacogn 34: 185-189.
Kim HB, Lee YW, Lee WC, Moon JY. 2001. Physiological effects and sensory characteristics of mulberry fruit wine with chongilppong. Korean J Seric Sci 43: 16-20.
Kim IS, Lee JY, Rhee SJ, Youn KS, Choi SW. 2004. Preparation of minimally processed mulberry (Morus spp.) juices. Korean J Food Sci Technol 36: 321-328.
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