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KMID : 0379120160440040307
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Korean Journal of Mycology
2016 Volume.44 No. 4 p.307 ~ p.313
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Manufacturing of Korean Traditional Rice Wine, Makgeolli,Supplemented with Strawberry and Its Physicochemical and Microbial Properties during Fermentation
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Bae Sang-Min
Han Sang-Min
Choi Jong-Myung
Lee Jong-Soo
Kim Ha-Kun
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Abstract
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To develop a functional strawberry , we produced using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry . Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry . The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.
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KEYWORD
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Saccharomyces cerevisiae JSK104, Strawberry Makgeolli
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