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KMID : 0379120120400040210
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Korean Journal of Mycology
2012 Volume.40 No. 4 p.210 ~ p.214
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Changes of Physicochemical Properties and Microbial during Storage of Commercial Makgeolli
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Kwon Young-Hee
Lee Ae-Ran
Kim Jae-Ho
Kim Hye-Ryun
Ahn Byung-Hak
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Abstract
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The aim of this study was to determine changes of physicochemical properties and microorganisms of commercial Makgeolli during storage at 10o C and 25o C During storage at 10o C for 11 days, ethanol contents did not increased up to 7.0%, and pH and total acidity were ranged with 3.12-3.99 and 0.22-0.28%, respectively. Makgeolli which was storaged at 25o C for 11 days showed more than 7.0% of alcohol contents, pH of 3.96-4.17 and total acidity of 0.27-0.30%. Yeast cell counts showed maximal 2.90-16.00 × 107 CFU/mL at 10o C for 3 days and 1.12-29.40 × 107 CFU/mL at 25o C for 1 day. Lactic acid bacteria and total bacteria cell counts of Makgeolli which was storaged at 25o C for 11 days were higher than those 10o C storage. In preference test, Makgeolli from storage at 10o C for 11 days was showed the level of 4.9-5.2 points however, Makgeolli from storage at 25o C for one day showed below 5.0 point.
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KEYWORD
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Lactic acid bacteria, Makgeolli, Physicochemical, Storaget, Yeast
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