Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Chitin Derivatives on Non-steamed Alcohol Fermentation of Tapioca

Chitin 유도체가 타피오카의 무증자 알콜발효에 미치는 영향

  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
  • No, Hong-Kyoon (Faculty of Food Industrial Technology, Catholic University of Daegu)
  • 정용진 (계명대학교 자연과학대학 식품가공학과) ;
  • 노홍균 (대구가톨릭대학교 식품산업학부)
  • Published : 2004.02.28
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Abstract

Chitin and its derivatives (chitosan and glucosamine) were studied for their effects on ethanol production using YPD (yeast extract 10%, peptone 20%, glucose 20%, agar 20%) medium. All chitin derivatives, particularly chitin, increased ethanol production compared with control. In non-steamed alcohol fermentation of tapioca, addition of 0.9% chitin yielded higher ethanol production (13.6%) with lower acetaldehyde (21.91 ppm) and methanol (65.49 ppm) contents than those (12.7%, 35.05 ppm, 84.31 ppm, respectively) of control after fermentation for 120 hr at $30^{\circ}C$. Results indicate that chitin can be used to increase ethanol production in non-steamed alcohol fermentation of tapioca.

Chitin 및 그 유도체(chitosan, glucosamine)의 YPD 배지에서 알콜발효력을 비교한 결과, 대조구에 비하여 모든 첨가구간에서 알콜수율이 높게 나타나는 경향이었으며, 특히 chitin 첨가구간에서 가장 높았다. 타피오카의 알콜발효에 미치는 영향은 chitin 함량 0.9%, 발효 120시간째에 알콜함량 13.6%로 가장 높게 증가되었다 Chitin 첨가는 알콜수율을 증가시키며 acetaldehyde와 methanol 함량 감소 효과가 있는 것으로 나타나, 앞으로 타피오카의 무증자 알콜발효에 chitin의 이용이 상당히 기대된다.

Keywords

References

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