Earticle

초록

영어

The effect of concentration of yeast extract and NH4Cl in the mediun of alcohol fermentation of S. cerevisiae ATCC 24858 on the fermentation characteristics, specific growth rate, sugar conversion, alcohol productivity was experimentally investigated. Regardless of initial sugar concentrations, the values of the above three characteristics increased with augument of concentration of yeast extract. However, the increasing tendency ceased above a certain concentration. The concentration of NH4Cl had little effect on the change of the three characteristics. The functional relationships between the concentration of yeast extract and the characteristics were different according to the initial sugar concentrations, but those between the ratio of yeast extract concentration to initial sugar concentration and the characteristics could be expressed as same forms respectively regardless of initial sugar concentrations. Also the values of the three characteristics approached to the maximum values around 0.085 of the ratio, but did not increase any more above 0.1 of the ratio. We have come to conclusion that the optimum ratio of the yeast extract concentration to the initial sugar concentration was about 0.085 and the ratio should not be decided as greater than 0.1 in the medium of alcohol fermentation of S. cerevisiae ATCC 24858.

목차

ABSTRACT
 서론
 재료 및 방법
  균주
  발효기질
  발효실험
 결과 및 고찰
  NH4CI 및 효모추출물의 농도와 균체의 비성장속도
  시료분석
  알콜생산성과 NH4CI 및 효모추출물 농도사이의 관계
  당 전환율과 NH4CI 및 효모추출물 농도 관계
 요약
 참고문헌

저자

• 허병기 [ Byung Ki Hur | 인하대학교 공과대학 생물공학과 ]
• 유현주 [ Hyun Ju Yoo | 인하대학교 공과대학 생물공학과 ]
• 정재기 [ Jae Kee Jung | 인하대학교 공과대학 환경공학과 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  KSBB Journal

• 간기

  격월간

• pISSN

  1225-7117

• 수록기간

  2009~2013

• 십진분류

  KDC 476 DDC 576