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효소제이용에 의한 주정발효에 대하여 On the alcoholic fermentation by using the starch saccharified enzyme system

한국농화학회지 1967년 8권 1호 p.45 ~ 50
성낙계,
소속 상세정보
성낙계 (  ) 
진주농과대학 농화학과

Abstract


Starch was liquefied by the bacteriological α-amylase and saccharified separately by four strains of mold as saccharogenic enzymes, then these was fermented for research the fermentation rates, the usefulness of application of four strains of mold and the S.P to need in proportion increasing of concentration of mixed-starches for brewing in this experiment.
The obtained results were as follows:
1) In the ability of saccharificatien, fermentation and acid resistance. Aspergillus usamii mut shirousamii, which were used to produce the koji, were excellent, however, Rhizopus delemar had heavy pollution in a lot of production of koji, were-as its qualities as enzyme was good.
2) The necessary S.P in proportion to the concentration of mixed-starch for brewing was found in this experiment in which was fermented in the various concentration of the adding S.P and the mixed-starches for brewing.
3) In the experiment of almost manufacture scale, the S.P needed essentially in the saccharogenic formentation was found and the usefulness of the necessary S-P was observed, and in fact in the manufacture scale it. was safer to add the S.P more than 1.2% because it must be considered that the ability of enzymes is reduced by heat or acid.
4) The period of fermentation was shorten because the conditions for yeast propagation were excellent as a results of starches being liquefied by bacteriological amylase, and saccharified by molds as saccharogenic enzymes.

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