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KMID : 0379120110390020151
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Korean Journal of Mycology
2011 Volume.39 No. 2 p.151 ~ p.153
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Changes of Yeasts and Bacterial Flora during the Storage of Korean Traditional Makgeolli
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Min Jin-Hong
Baek Seung-Ye
Lee Jong-Soo
Kim Ha-Kun
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Abstract
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In order to optimize storage conditions of Korean traditional Makgeolli, we brewed Korean traditional Makgeolli for 1 week with two-stage fermentations and investigated changes viable cell counts of yeasts and bacteria during storage for 1 month at and . Yeast viable cell counts were decreased to 89.0% after storage for 30 days at , however, those were not significantly changed at storage. Bacteria cell counts were decreased to 59.0% of initial cell counts for 30 days at . In the storage at , bacteria were significantly decreased to 98.0% of initial cell counts after storage for 30 days. Lactic acid bacteria were also similar to those of total bacteria cell counts at storage, however, 99% of lactic acid bacteria were decreased at storage for 30 days.
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KEYWORD
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Microbial flora, Korean traditional Makgeolli, Storage
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