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한국식품저장유통학회지 (Korean J. Food Preserv.)
(한국식품저장유통학회지)
제7권 제2호 (2000.06)
pp.228-232
pp.228-232
한국식품저장유통학회
(The Korean Society of Food Preservation)
초록
To utilize abundant potatoes effectively, it was studied on alcohol fermentation strains which were isolated and identified. Fifteen yeast strains with high alcohol fermentation ability were isolated from rotted potatoes. Among them, two isolated strains, 5-3A and 10-4B showing the highest alcohol fermentation ability were identified as Zygosaccharomyces fermentati based on the morphological and physiological characteristics. Their optimum conditions for the alcohol fermentation in 25% glucose were pH 3.0, 30 and 150 rpm of shaking speed, respectively.
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