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KMID : 0613820080180040550
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Journal of Life Science
2008 Volume.18 No. 4 p.550 ~ p.555
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Monitoring on Alcohol Fermentation Properties of Red Ginseng Extracts
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Kim Seong-Ho
Kang Bok-Hee
Noh Sang-Gyun
Lee Sang-Han
Lee Jin-Man
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Abstract
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This study focused on alcohol fermentation properties of red ginseng extracts using Saccharomyces cerevisiae JF-Y3. Central composite design was employed to investigate the influence of red ginseng extract content (, v/v) and yeast extract (, w/v) on the properties of alcohol fermentation added with red ginseng extracts. Yeast cell growth was affected both by red ginseng extract content and yeast extract content, and red ginseng extract content had a greater effect on yeast cell number than yeast extract content. Yeast cell number increased along with decrease of the red ginseng extract content and with increase of yeast extract content. Alcohol content was maximal at 30% red ginseng extracts and 0.50% yeast extract and the predicted maximum value of alcohol content was 12.45%. Brix degree and total sugar content were significant within 1% level (p<0.01), and brix degree was affected both by red ginseng extract and yeast extract content. Total sugar content was significantly affected by red ginseng content.
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KEYWORD
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Red ginseng, fermentation, yeast, alcohol, extract
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