| Title | D-xylose 발효효모의 분리 및 성질 | ||
| Author | 이종수1 · 우철주 · 서종교 · 송형익2 · 정기택 | ||
| Address | 경북대학교 농과대학 식품공학과; 1신일전문대학 식품가공과; 2대구공업전문대학 식품공학과 | ||
| Bibliography | Korean Journal of Microbiology, 28(4),345-350, 1990 | ||
| DOI | |||
| Key Words | D-xylose, Candida sp. L-16, theoretical ethanol yield | ||
| Abstract | In order to ferment D-xylose directly to ethanol, Yeasts capable of utilizing D-xylose as a sole carbon source and energy source were isolated from soil, sawdust and rotten woods. Among them, the yeast strain, which showed the best ability to produce ethanol, was identified as Candida sp. L-16 isolated from rotten woods. The optimal conditions for production of ethanol were 60rpm of agitation speed, 28℃ of temperature, 4.5 of initial pH and 5% of D-xylose concentration. Ethanol production was reached to maximum state for 4 days culture. Under these optimal conditions, the maximum ethanol concentration and theoretical ethanol yield were 2.4%(v/v) and 74.4% of theoretical value, respectively. | ||
| Download PDF | Kor_280410_345-350p.pdf | ||