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KMID : 0380919960250030513
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 3 p.513 ~ p.518
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Alcohol Fermentation of Ripe Pumpkin(Cucubita moschata Duch.) by Saccharomyces cerevisiae
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Lee Sang-Mok
Cho Gyu-Seong
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Abstract
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In order to investigate the characteristics of alcohol fermentation by Saccharomyces cerevisiae, compositions and free sugar content of dried riped pumpkin powder were determined. The proximate compositions of ripe pumpkin powder were as follows: moisture 11.98%, total sugar 62.18%(dried weight basis 70.64%), protein 13.38%, lipid 0.85%, fiber 7.07% and ash 4.54%. The compositions of free sugar in well ripe pumpkin were: glucose 85.36㎎/g, fructose 40.68㎎/g, sucrose 68.25㎎/g, lactose 18.60 ㎎/g and maltose 3.82㎎/g. The optimum conditions for alcohol fermentation by S. cerevisiae were as follows; incubation temperature of 30℃, initial pH of 6.0, ripe pumpkin powder concentration of 10% and cells inoculation of 1.3×10^6cells/ml liquid medium. Ethanol production under the optimum conditions was 5.85g/100g in liquid medium containing 10% ripe pumpkin powder after 4 days incubation.
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KEYWORD
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Saccharomyces cerevisiae, pumpkin, alcohol fermentation
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