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Lactic Acid Fermentation with Rice Koji as a Carbon Source
박석균,옥승호,김진만,Park, Suk-Gyun,Ohk, Seung-Ho,Kim, Jin-Man The Korean Society for Biotechnology and Bioengine 2015 KSBB Journal Vol.4 No.2
Recently, several health benefits of rice wine, makgeolli, were known due to the interest on the traditional Korean liquor and the researches on the rice wine are increasing. Organic acids produced during the process of rice wine fermentation play important roles in the taste and flavor. In this study, we have examined the optimal conditions for lactic acid production in rice koji as a carbon source. Skim milk was also used as a supplementary ingredient for the optimization of lactic acid fermentation. Bacterial growth of Lactobacillus sakei was monitored under this condition. The pH, acidity of the culture and the ethanol tolerance of this bacterium were also tested. Through these experiments, we were able to optimize the growth condition of lactic acid bacteria by the addition of skim milk. This was also able to affect the change of pH, acidity, sugar concentration and alcohol tolerance, which might contribute to the improvement of the quality of rice wine. The optimal condition for the growth was 2 days with 10% (w/v) of skim milk concentration. With these results, it was confirmed that rice koji was an effective carbon source for the growth of lactic acid bacteria.
UASB 를 이용한 양돈폐수처리에 관한 실험적 연구 ( 2 )
박석균(Suk Gyun Park),강선홍(Seon Hong Kang),정태학(Tai Hak Chung) 한국물환경학회 2001 한국물환경학회지 Vol.17 No.6
The characteristics of swine wastewater are different according to the type of pigsties, method of removing swine wastewater, quantity of washings, etc. It is difficult to get granular which is required for UASB because swine wastewater consists of high concentrations of solid and NH₃. A purpose of this study is to test the applicability and solve the problems in operating UASB in the field. Non-granular microorganisms acclimated to the substrate of swine wastewater, granular microorganisms produced in the brewing wastewater and their mixture were seeded respectively. In spite of high solid concentration, all reactors showed stable operations and 30% of COD removal rates were achieved regardless of HRT when granular microorganisms were fixed in the bottom of UASB.
UASB 를 이용한 양돈폐수처리에 관한 실험적 연구 (1)
박석균(Suk Gyun Park),강선홍(Seon Hong Kang),정태학(Tai Hak Chung) 한국물환경학회 2001 한국물환경학회지 Vol.17 No.5
The characteristics of swine wastewater are different according to the type of pigsties, method of removing swine wastewater, quantity of washings, etc. It is difficult to get granular which is required for UASB because swine wastewater consists of high concentrations of solid and NH₃. A purpose of this study is to test the applicability and solve the problems happened in operating UASB in the field. Non-granular microorganisms acclimated to the substrate of swine wastewater, granular microorganisms produced in the brewing wastewater and their mixture were seeded respectively. When diluted wastewater($lt; TS 2%) was injected into the reactors, the reactor which was seeded with the mixture showed the highest COD removal rate. When raw wastewater of slurry type was injected into the reactors, all reactors showed the rise of sludge layer regardless of HRT and type of seedings.
Lactic Acid Fermentation with Rice Koji as a Carbon Source
Suk-Gyun Park(박석균),Seung-Ho Ohk(옥승호),Jin-Man Kim(김진만) 한국생물공학회 2015 KSBB Journal Vol.30 No.1
Recently, several health benefits of rice wine, makgeolli, were known due to the interest on the traditional Korean liquor and the researches on the rice wine are increasing. Organic acids produced during the process of rice wine fermentation play important roles in the taste and flavor. In this study, we have examined the optimal conditions for lactic acid production in rice koji as a carbon source. Skim milk was also used as a supplementary ingredient for the optimization of lactic acid fermentation. Bacterial growth of Lactobacillus sakei was monitored under this condition. The pH, acidity of the culture and the ethanol tolerance of this bacterium were also tested. Through these experiments, we were able to optimize the growth condition of lactic acid bacteria by the addition of skim milk. This was also able to affect the change of pH, acidity, sugar concentration and alcohol tolerance, which might contribute to the improvement of the quality of rice wine. The optimal condition for the growth was 2 days with 10% (w/v) of skim milk concentration. With these results, it was confirmed that rice koji was an effective carbon source for the growth of lactic acid bacteria.