Analysis and Properties of Makgeollies Made by Isolated Yeast Strains from Traditional Makgeollies

Abstract

1) Five yeast strains were isolated from traditional Makgeollies, Makgeollies were made by isolated yeasts after cultivation, and then property changes of Makgeollies were analyzed according to yeasts, storage temperatures and storage periods. Average pHs were shown to be 3.22~3.88 and statistically changed according to yeasts used, storage temperatures and storage periods. Total acidities were statistically changed according to storage periods. Amino-type nitrogen contents were in the ranges of 0.009~0.245% and statistically changed according to storage temperatures especially at 18 and 25℃ for 15 days. Average alcohol concentrations were in the ranges of 7.5~18.5% and reduced until 10 days and increased for 15 days according to yeasts used and storage periods. Consequently, Makgeollies, made by isolated yeast strains originated from traditional Makgeollies, revealed that alcohol concentrations and amino-type nitrogen contents were changed but pHs and total acidities were not dramatically changed according to yeasts used. It suggests 1 신라대학교 대학원 생명공학과

Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

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Variations of Properties and Microbial Community during Fermentation of Makgeollies by Isolated Yeasts from Traditional Makgeollies

“…셋째 원료에 관한 연구로 원료별 막걸리에 대 한 연구 [21]와 함께 오이 [16], 유자즙 [29], 흑미 [15] 등의 첨가에 따른 발효양상과 주질에 대한 보고 등이 있었다. 넷째 막걸리 의 저장성에 관한 연구로 새로운 효모균주의 탐색 [13], 막걸리 에 대한 저온살균과 [18] 고압처리 [22] 및 키토산 [14] 혹은 블루 베리 [12] 등을 첨가하여 저장성을 개선하고자 하는 연구가 보 고되어 있다.…”