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Alcoholic Fermentation of Platycodi Radix and Bioconversion of Platycosides Using Co-culture of Saccharomyces cerevisiae KCTC 7928 and Aspergillus awamori FMB S900
DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | 지근억 | - |
dc.contributor.author | 황율리 | - |
dc.date.accessioned | 2017-07-19T11:56:36Z | - |
dc.date.available | 2017-07-19T11:56:36Z | - |
dc.date.issued | 2014-08 | - |
dc.identifier.other | 000000021619 | - |
dc.identifier.uri | https://hdl.handle.net/10371/133937 | - |
dc.description | 학위논문 (석사)-- 서울대학교 대학원 : 식품영양학과, 2014. 8. 지근억. | - |
dc.description.abstract | The objectives of this study were to manufacture Platycodi radix (PR) wine, and assess the biotransformation pattern of PR platycosides using a co–culture of Saccharomyces cerevisiae KCTC 7928 with Aspergillus awamori FMB S900. The basal fermentation temperature was set to 15°C, and a high sucrose concentration (30% and above) was used to raise the level of ethanol production. The fermentation of PR by the co-culturing of S. cerevisiae with A. awamori was compared to that of a single culture of S. cerevisiae at concentrations of 30–50% (w/w) sucrose, and both types were analyzed at an interval of fifteen days during fermentation. The results showed that three major saponins (platycoside E, platycodin D3, and platycodin D) were converted into 16–oxo–PD during the co-culturing of S. cerevisiae with A. awamori while producing up to 12.5% ethanol (with an initial sugar concentration of 40%). The potential use of such a co–culturing system suggested an opportunity to develop PR wine with bioconverted platycoside. | - |
dc.description.tableofcontents | Contents
Abstract . . . . . . . . . . . . . . . . . . ⅰ Contents . . . . . . . . . . . . . . . . . ⅲ List of Figures . . . . . . . . . . . . . . . ⅴ List of Tables . . . . . . . . . . . . . . . ⅵ List of abbreviations . . . . . . . . . . . . ⅶ 1. Introduction 1 2. Materials and methods 4 2.1. Materials ……………………………………………………………4 2.1.1. The microorganism strains and culture conditions …………4 2.1.2. Counting spores of A. awamori ……………………………5 2.1.3. Chemicals and Reagents ……………………………………5 2.2. Media and Fermentation Assays ……………………………………6 2.2.1. Preparation of the extract of PR …………………………… 6 2.2.2. Fermentation conditions ………………………………… 6 2.3. Chemical analysis of the samples……………………………………8 2.3.1. Determination of platycosides by high–performance liquid chromatography (HPLC) ………………………………………… 8 2.3.2. Determination of alcohol concentration ……………………10 2.3.3. Measurements of pH and °Brix degree………………………10 2.3.4. Measurements of total sugar concentration ………………10 2.3.5. Measurements of antioxidative effect ……………………11 3. Results and discussion 12 3.1. Screening of alcohol–producing yeast strain …………………12 3.2. HPLC analysis of platycosides in fermented PR …………………14 3.3. Ethanol Production from PR Extract ……………………………21 3.4. Changes of pH in the fermented PR extract ……………………24 3.5. Changes of soluble solids (°Brix) during fermentation …………26 3.6. Changes of total sugar during fermentation ……………………28 3.7. DPPH radical scavenging activities ……………………………30 3.8. Effect of co–culturing upon the production of fermented PR extract …………………………………………………………………… 32 3.8.1. Bioconversion of 16–oxo–PD and production of ethanol …………………………………………………………… 32 3.8.2. Alcohol fermentation with different sugar concentration levels …………………………………………………………… 33 4. Conclusion 36 References 37 Abstract in Korean 43 | - |
dc.format | application/pdf | - |
dc.format.extent | 1078066 bytes | - |
dc.format.medium | application/pdf | - |
dc.language.iso | en | - |
dc.publisher | 서울대학교 대학원 | - |
dc.subject | PR | - |
dc.subject | bioconversion | - |
dc.subject | alcohol production | - |
dc.subject | co–culture | - |
dc.subject.ddc | 641 | - |
dc.title | Alcoholic Fermentation of Platycodi Radix and Bioconversion of Platycosides Using Co-culture of Saccharomyces cerevisiae KCTC 7928 and Aspergillus awamori FMB S900 | - |
dc.type | Thesis | - |
dc.description.degree | Master | - |
dc.citation.pages | vii, 44 | - |
dc.contributor.affiliation | 생활과학대학 식품영양학과 | - |
dc.date.awarded | 2014-08 | - |
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