Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage

Kim, Hyunsoo; Choi, Jeong Sil; Yu, Seok Hun; Kim, Myung Kon; Lim, Bo-Ra

doi:10.11002/kjfp.2020.27.6.685

Cited by 3 publications

(4 citation statements)

References 10 publications

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“…That is, the pH of both CRM and COM decreased rapidly on day 2 of the fermentation. This result was consistent with that of Kim et al [36] and Park et al [37] who reported that the pH decreases on day 2 of the fermentation during the production of Makgeolli. This occurs because organic acids and alcohol are produced by the action of various fermentation microorganisms (Aspergillus, Rhizopus, Saccharomyces, Candida, Pichia, Bacillus, Psedomonas, Micrococcus) as the fermentation progresses [38].…”

Section: Changes In Ph and Total Acid Content During Fermentationsupporting

confidence: 93%

“…The sugar content of COM was 7.5 Brix and the alcohol content was 11.5% on days 4 to 6 of the fermentation, after which it decreased to 7.4 Brix and 11.2% on day 7. According to Kim et al (1996), the point at which the sugar content no longer decreased signaled the end of fermentation [43]. In this study, the difference in the starch content of oats in the experimental group compared to the control group first depleted the sugar, a source of nutrients for the yeast, and the COM fermentation reached its end point after 4−6 days when the yeast was unable to ferment alcohol.…”

Section: Changes In Alcohol Content During Fermentationmentioning

confidence: 60%

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Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “Makgeolli” Supplemented with Codium fragile, a Green Seaweed

Park,

Jeon,

Park

2024

Preprint

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This study developed Makgeolli (Korean traditional alcoholic beverage) by adding raw 20% Codium fragile (Cf), a green seaweed, to a mixed base consisting of rice and oats (1:1 ratio) (COM) and analyzed its quality characteristics and antioxidant activity. The rice based Makgeolli supplemented with raw 20% Cf was designated as control (CRM). The physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and sensory properties (7-henodonic scale) of CRM and COM were investigated during 7 days of fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95 after 7 days of fermentation, respectively. Compared to CRM, COM had lower alcohol and sugar contents (P < 0.05) (CRM: 14.5%/9.8 Brix, COM: 11.2%/7.4 Brix). However, COM contained more yeast and lactic acid bacteria (P < 0.05) (CRM: 1.30/4.28 log, COM: 6.04/6.09 log) compared to CRM. The antioxidant activity of DPPH/ABTS (P < 0.05) in COM was approximately 1.5 times that of CRM (CRM: 40.00/51.57%, COM: 56.76/70.91%). In addition, COM had an excellent sensory preference score (P < 0.05) due to its overall fresh flavor and savory taste (CRM: 4.93, COM: 6.06). Therefore, COM was shown to be Makgeolli with enhanced antioxidant function, with yeast and lactic acid bacteria, and improved flavor, suggesting the possibility of commercializing this Makgeolli.

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Section: Changes In Ph and Total Acid Content During Fermentationsupporting

confidence: 93%

Section: Changes In Alcohol Content During Fermentationmentioning

confidence: 60%

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “Makgeolli” Supplemented with Codium fragile, a Green Seaweed

Park,

Jeon,

Park

2024

Preprint

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“…생강은 온도에 매우 민감하게 반응하는 식품으로, 10℃ 이하 에서는 저온장해를 주로 일으키고 18℃ 이상에서는 발아가 잘 되 기 때문에, 생것의 생강을 장기간 동안 저장하고 유통시키는 것은 어려운 실정이다 (Abdo et al, 2021;Kim et al, 2010;Sung, 2010). 최적의 생강 저장조건은 10∼15℃의 온도, 80∼90%의 상대습도이다.…”

Section: 김미경•정복미•전은례unclassified

“…또한 고온의 열처리에 의한 생강의 가공방법은 원료의 저장 기 간 뿐 아니라 품질 향상 및 생리활성 성분 등 기능성 식품첨가 소 재로써 그 활용도를 증대시킬 수 있다고 보고되었다 (Kim et al, 2010). 생강의 생리활성에 관한 국내연구로 생강나무 가지 추출 물의 항염증 효과 (Lee et al, 2022), 생강 뿌리, 줄기, 잎의 항산 화 효과 (Im et al, 2021), 생강 부위별 추출물의 항균효과 및 소취 효과 (Eom et al, 2020), 쑥 (Lee & Kim, 2020), 천마가루 , 증숙마늘 분말 (Kang & Shin, 2012), 사과 (Yang & Ryu, 2010), 표고버섯 가루 (Park & Na, 2005a;Park & Na, 2005b), 단감 (Bae et al, 2001) (Osborne, 1981).…”

Section: 김미경•정복미•전은례unclassified

Antioxidant Activity and Quality properties of Ginger Jocheong added with Gujeung-gupo Ginger Powder

Kim,

Jung,

Jeon

2024

Hum. Ecol. Res

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This study was investigated to examine the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder and the results were as follows. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, the moisture and carbohydrate contents of ginger Jocheong significantly decreased(F =133.33, p <.001) and increased(F =36.15, p <.001), respectively. The content of mineral composition such as K, Ca and Zn showed higher values as the amount of added Gujeung-gupo ginger powder increased. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, sweetness(F =200.00, p <.001), viscosity(F =441.23, p <.001), L value(F =1,458, p <.001), a value(F =44.56, p <.001) and b value(F =203, p <.001) decreased significantly, and pH significantly increased(F =59.18, p <.001). As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, total polyphenol content(F =86.015, p <.001), total flavonoid content(F =885.012, p <.001), and DPPH radical scavenging activity(F =75.136, p <.001), ABTS radical scavenging ability(F =145.751, p <.001), and FRAP activity(F =172.242, p <.001) increased. From the above results, the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder confirmed the potential development of ginger Jocheong with high antioxidant activity.

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Analyses of microbial community and quality characteristics of nuruk

Park¹,

Jeong²,

Kim³

et al. 2022

Korean J. Food Preserv.

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Nuruk is a traditional Korean fermentation starter containing various microbes; it is utilized for the synthesis of alcoholic beverage. In this study, the changes in the quality characteristics and microbial community during the cultivation period of nuruk were analyzed. The results indicated that the fungal richness, expressed as Chao 1, from 70.0 to 19.3 on day 10 and subsequently increased to 35.0 on day 30 of cultivation. The content ratio of Aspergillus sp., Rhizopus sp. and Saccharomycopsis sp. increased with the progress of cultivation. Among the fungi, the content of the Aspergillus genus increased from 0.01% before cultivation to 70.4 %. Among the bacteria, the content of the Pantoea genus increased to 69.76% on day 7 and decreased to 44.80% on day 14. Considering the enzyme activity, saccharogenic power, α-amylase and carboxy peptidase exhibited the highest activity on day 7 while lipase exhibited the highest activity on day 14. Considering only the enzyme activity, the results indicated that it would be appropriate to terminate cultivation before day 14. The traditional cultivation period of nuruk is approximately 14 days; However, it is necessary to determine a suitable cultivation period for the application of nuruk as enzyme source.

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Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage

Cited by 3 publications

References 10 publications

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “<em>Makgeolli</em>” Supplemented with <em>Codium fragile</em>, a Green Seaweed

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “<em>Makgeolli</em>” Supplemented with <em>Codium fragile</em>, a Green Seaweed

Antioxidant Activity and Quality properties of Ginger Jocheong added with Gujeung-gupo Ginger Powder

Analyses of microbial community and quality characteristics of nuruk

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