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KMID : 0613820080180060871
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Journal of Life Science
2008 Volume.18 No. 6 p.871 ~ p.877
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Analysis of Optimum Condition for Alcoholic Drink Production Using Onion Extract
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Kim Snag-Woong
Oh Eun-Hye
Jun Hong-Ki
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Abstract
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Onions are considered to be a promising source of the alcoholic drink because they are rich in sugar, amino acids and various nutrients. To isolate strains of Saccharomyces cerevisiae producing ethanol of higher concentration, 19 strains were subjected to screening. Among them, the strain producing the highest concentration of ethanol was OJ-8 strain. Onion’s oder was effectively removed by treatment for 30 min with 10% (w/v) charcoal against medium and then heat treatment of onion extract for 40 min at 100℃. The optimum conditions for alcoholic fermentation was investigated in medium containing the onion extract. The optimal conditions for ethanol production was obtained by standing culture for 5 days at 25℃ with 5% inoculum volume.
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KEYWORD
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onion, alcoholicdrink, Saccharomycescerevisiae, fermentation, activatedcarbon
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