Earticle

초록

영어

Experiments of alcohol fermentation of the yeast,K. fragi1is CBS 1555 were performed to obtain the following results. In these experiments, the initial concentrations of sugar which was composed of inulin and fructose as weight ratio of one to one were 30, 50, 75, 100 and 150g/l and the initial densities of the microorganism were less than 0.5g/l, 10g/1 to 15g/1, and 50g/l. The functional relationship among specific growthrates, sugar concentrations, and alcohol concentrations could be expressed by Aiba-shoda equation and the specific growth rate represented the trend that decreased with increase in the initial concentration of the microorganism. Also, umax and Ks of Monod's equation could be expressed as the function of initial cell concentration like the following equations. umax=0.8-0.008X Ks=0.54X+8 In the region that sugar, alcohol and cell concentrations were 10g/1 to 120g/l, 0g/l to 60g/l and 0.5g/l to 50g/l respectively, the differences between the experimental values and the calculated ones for specific growth rate approached to 40% with respect to experimental values at the worst cases, but in most cases, those were distributed in the range of less than 20%.

목차

ABSTRACT
 서론
 재료 및 방법
  균주
  발효기질
  균체 초기농도
  발효 시험
  시료의 분석
 결과 및 고찰
  발효시간에 따른 발효특성치의 변화 경향
  비성장속도와 당농도 및 알콜농도와의 함수관계
  비성장속도식 계산
  비성장속도에 대한 계산치와 실험치의 비교
 요약
 감사
 참고문헌

저자

• 허병기 [ Byung Ki Hur | 인하대학교 생물공학과 ]
• 김형철 [ Hyung Chul Kim | 인하대학교 생물공학과 ]
• 양지원 [ Ji Won Yang | 한국과학기술원 과학기술대학 화학공학과 ]
• 목영일 [ Young Il Mok | 아주대학교 화학공학과 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  KSBB Journal

• 간기

  격월간

• pISSN

  1225-7117

• 수록기간

  2009~2013

• 십진분류

  KDC 476 DDC 576