|
KMID : 0380619920240050456
|
|
Korean Journal of Food Science and Technology
1992 Volume.24 No. 5 p.456 ~ p.462
|
|
|
Lactic Acid , Ethylalcohol and 4 - Ethylguaiacol Contents of Rapid Fermentation of Sardine Soy Sauce Prepared by Using Immobilized Whole Cells
|
|
|
|
|
Abstract
|
|
|
|
This study was performed to rapid fermentation from sardine hydrolyzate by using column reactor. The column reactor was constructed from three glass columns (30 ㎝ × 5 ㎝ and each column was packed with colloidal silica and sodium alginate (1:5) on which Pediococcus halophilus R-22, Saccharomyces rouxii R-60 and Candida etchellsii H-50, respectively, was previously fixed. At that time, optimal conditions for rapid fermentation were found the pH of 5.2, temperature of 30℃ and 10%r NaCl. For rapid fermentation, immobilized whole cells of P. halophilus R-22, S. ruoxii R-60 and C. etchellsii H-50 packed the each column reactor were produced 0.75% lactic acid, 2.5% ethylalcohol and 18 mg/l 4-ethylguaiacol under the optimal conditions.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|