Effect of glasswort (Salicornia herbacea L.) on nuruk-making process and makgeolli quality

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

“…Succinic acid contents were highest in both the control and banana Makgeolli . Jeon et al (3) suggests that the production of organic acid may be dependent on several factors, including nuruk fermentation conditions, or other circumstances. Rhee et al (24) explained that the suppression of lactic acid may be due to the high colony forming unit of yeast in the initial stage of the brewing, which may suppress the acid forming bacteria but allowed the high content of succinic acid.…”

“…Nuruk has been prepared by inoculating moistened ground wheat or rice with a mixture of airborne microorganisms, such as fungi, yeast, and a variety of other bacteria (3–7). The nuruk in the Makgeolli plays a role in breaking down the starch so the resulting sugar can be utilized by the yeast to create the Makgeolli.…”

Effect of Rice (<i>Oryza sativa</i> L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste)

“…Its consumption has been actively encouraged because of its overproduction in Korea. Rice has long been a very popular material for processed and fermented foods including cake, syrup, sweet drinks, cookies, vinegar, and makgeolli [10,11]. Especially, rice has been used as a main material with hot pepper and meju in the preparation of gochujang (Korean red pepper paste), in which rice is used as carbohydrate source for fermentation.…”

The nutritional, biochemical and health effects of makgeolli - a traditional Korean fermented cereal beverage

“…For makgeolli production, nuruk is widely utilized in the fermentation with fungi and bacteria and these microorganisms help in the saccharification of the rice starch and thereby produce glucose, with the subsequent production of ethanol and carbon dioxide during fermentation . The nutritional constituents of rice and wheat are sufficient for the growth of fungi and yeast in the nuruk‐making process; however, it should be noted that the protein and mineral contents of rice are much lower than those of wheat . The principal characteristics of makgeolli, which are taste, flavour, aroma and alcohol content, are partially determined by the qualities of the nuruk used in its fermentation process .…”