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KMID : 0380619920240040330
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 4 p.330 ~ p.334
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Optimization for the Alcohol Fermentation of Hydrolyzed Vegetable Protein(HVP) Soy Sauce by Saccharomyces Rouxii
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Abstract
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In order to improve the flavor quality of a soy sauce, hydrolyzed vegetable protein(HVP), it was subjected to ethanol fermentation by Saccharomyces rouxii and the effect of several environmental factors on the alcohol fementation of S. Youxii in HVP was investigated. The NaCl content of HVP affected significantly on the growth of S. rouxii, showing growth inhibition above the value of 6%(w/v). The growth of S. rouxii was not inhibited by the coloring materials of HVP. The proper initial concentration of glucose for the growth of the yeast was ranged from 15%(w/v) to 25%(w/v). The optimal temperature for the growth and alcohol production was 25℃ . The growth increased with the increasing rate of aceration, while alcohol concentration of fermented HVP showed its maximum value of 4.2% (w/v) at the aeration rate of 0.5 vvm.
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