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KMID : 0379120110390020122
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Korean Journal of Mycology
2011 Volume.39 No. 2 p.122 ~ p.125
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Changes of Quality Characteristics during Storage of Gugija-Liriope tuber Makgeolli Made by Saccharomyces cerevisiae C-2
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Baek Seung-Ye
Nam Yun-Gyu
Ju Jung-Il
Lee Jong-Soo
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Abstract
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The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at and . Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at and 6 days storage at , respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at . Total acceptability of 9 days storage makgeolli at was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at in this respect of ethanol contents, antihypertensive action and total acceptability.
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KEYWORD
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Gugija-Liriope tuber raw makgeolli, Physiological functionality, Quality characteristics, Saccharomyces cerevisiae C-2
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