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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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The aim of this study was to compare the fermentation characteristics of extruded root hair from white ginseng. The pH, acidity, brix, reducing sugar, total sugar and alcohol were additionally analyzed. The ginseng powder was extruede at 25 and 30% mositure contents and maximum process temperatures of 110 and 140oC at the barrel. Fermentation was continued at 27oC for 15 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The results showed that pH, brix, and sugar contents(reducing sugar and total sugar) of fermented broths were decreased after 5 days of fermentation and were stabilized during 10 days thereafter. Acidities of the fininal fermented broths were 1.12, 1.18, and 0.9~1.10% for root hair of red ginseng, root hair of white ginseng, and extruded root hair of white ginseng respectively. Alcohol contents of the final fermented broths were 3.82, 1.86, and 3.23~4.02% for root hair of red ginseng, root hair of white ginseng, and extruded root hair of white ginseng respectively. The most high fermentation efficiency is extruded root hair of white ginseng(barrel temperature 140oC, moisture content 25% and barrel temperature 140oC, moisture content 35%). The fermentation was increased by extruding root hair of white ginseng.
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