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- 저자 : 박강주(Kang Ju Park) (검색결과 3 건)
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배성문,박강주,김정목,신동주,황용일,이승철,Bae, Sung-Mun,Park, Kang-Ju,Kim, Jeong-Mok,Shin, Dong-Joo,Hwang, Yong-Il,Lee, Seung-Cheol 한국응용생명화학회 2002 한국농화학회지 Vol.45 No.2
단감의 이용성 증대를 위하여 경남 창원지방에서 생산된 단감으로 단감 와인을 제조하고, 그 특성을 조사하였다. Saccharomyces cerevisiae KCTC 7106, 7238, 7904의 3 균주를 $20^{\circ}C$ 무교반 상태에서 단감에 대하여 알콜 발효를 시도하여 발효 21일째에 가장 높은 알콜 생성능을 보인 KCTC 7106를 단감 와인 제조 균주로 선별하였다. KCTC 7106 효모를 이용하여 1년간 저장된 저품질 단감에 설탕을 첨가하여 25%로 총당을 설정하여 $30^{\circ}C$에서 120 rpm으로 교반하면서 알콜 발효를 진행한 결과, 15일째에 11.6%의 알콜이 생성되었고 그 이후 25일까지 비슷한 량이 관찰되었다. 한편, 발효 초기 pH는 5근처이다가 점차 감소하여 발효 5일째에는 4까지 감소한 후 계속 유지되었다. Vit C의 경우 초기 $5.04\;{\mu}g/ml$이다가 발효가 진행됨에 따라 서서히 감소하였다. 또한, $20^{\circ}C$와 $30^{\circ}C$에서 교반을 하지 않고 당해 연도에 수확한 단감을 이용하여 발효를 수행한 결과, $20^{\circ}C$에서 발효하였을 때 30일 경과시 13%의 알콜이 생성되었으며, $30^{\circ}C$에서 발효한 경우에는 15일째에 11.8%, 35일째에 13.4%의 알콜이 생성되었다. In this study, three kinds of Saccharomyces cerevisiae strains (KCTC 7106, 7238, 7904) were tested with respect to the ability of alcohol fermentation at $20^{\circ}C$ for 3 weeks, and S. cerevisiae KCTC 7106 was the most effective strain in alcohol fermentation with sweet persimmon. To increase the utility of sweet persimmon, the fruits stored for 1 year were used to make an alcohol beverage. It was adjusted 25% of total sugar content and allowed alcohol fermentation with shaking at 120 rpm and $30^{\circ}C$. The alcohol content of 11.6% showed at 15 days and it did not change until 25 days. The initial pH of the fermentation was near 5 then decreased to 4 within 5 days and the initial vitamin C content, 5.04 ${\mu}g/ml$, gradually decreased with fermentation periods. In the other study, the alcohol fermentation from fresh harvested persimmons showed 13% alcohol content at $20^{\circ}C$ for 30 days without agitation, while the alcohol content of the fermentation at $30^{\circ}C$ was 11.8% at 25 days and 13.4% at 35 days.
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배성문(Sung Mun Bae),박강주(Kang Ju Park),김정목(Jeong Mok Kim),신동주(Dong Joo Shin),황용일(Yong Il Hwang),이승철(Seung Cheol Lee) 한국응용생명화학회 2002 Applied Biological Chemistry (Appl Biol Chem) Vol.45 No.2
In this study, three kinds of Saccharomyces cerevisiae strains (KCTC 7106,7238,7904) were tested with respect to the ability of alcohol fermentation at 20℃ for 3 weeks, and S.cerevisiae KCTC 7106 was the most effective strain in alcohol fermentation with sweet persimmon. To increase the utility of sweet persimmon, the fruits stored for 1 year were used to make an alcohol beverage. It was adjusted 25% of total sugar content and allowed alcohol fermentation with shaking at 120 rpm and 30℃. The alcohol content of 11.6% sbowed at 15 days and it did not change until 25 days. The initial pH of the fermentation was near 5 then decreased to 4 within 5 days and the initial vitamin C content, 5.04 ㎍ /㎖, gradoally decreased with fermentation periods. In the other study,the alcohol fermentation from fresh harvested persimmons showed 13% alcohol content at 20℃ for 30 days without agitation, white the alcohol content of the fermentation at 30℃ was 11.8% at 25 days and 13.4% at 35 days.
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배성문(Sung Mun Bae),박강주(Kang Ju Park),신동주(Dong Joo Shin),황용일(Yong Il Hwang),이승철(Seung Cheol Lee) 한국응용생명화학회 2001 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.2
Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at 55℃. In HPLC determination of free sugars, maltose in saccharifying liquids found the highest amount followed by fructose and glucose. With increasing amounts of sweet persimmons, fiuctose and glucose contents increased while maltose content decreased. The soluble solid contents reduced as the sweet persimmons proportions increased. The control group without sweet persimmons showed highest value, 58°Brix, in soluble solid content. There appeared to be a slight decrease in reducing sugar and free sugar contents as proportion of sweet persimmons increased. Jochung prepared at high amounts of sweet persimmon had better scores in overall acceptance.
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