|
KMID : 0380020120270010021
|
|
Korean Journal of Biotechnology and Bioengineering
2012 Volume.27 No. 1 p.21 ~ p.27
|
|
|
Analysis and Properties of Makgeollies Made by Isolated Yeast Strains from Traditional Makgeollies
|
|
Jeon Myong-Je
Kim Mi-Hyang
Lee Dong-Gun
Hwang Hyun-Jung
Kang Min-Suk
Kim Bo-Kyung
Lee Seung-Woo
Jang Hye-Ji
Lee Sang-Hyeon
|
|
|
Abstract
|
|
|
|
Five yeast strains were isolated from traditional Makgeollies, Makgeollies were made by isolated yeasts after cultivation, and then property changes of Makgeollies were analyzed according to yeasts, storage temperatures and storage periods. Average pHs were shown to be 3.22~3.88 and statistically changed according to yeasts used, storage temperatures and storage periods. Total acidities were statistically changed according to storage periods. Amino-type nitrogen contents were in the ranges of 0.009~0.245% and statistically changed according to storage temperatures especially at 18 and 25oC for 15 days. Average alcohol concentrations were in the ranges of 7.5~18.5% and reduced until 10 days and increased for 15 days according to yeasts used and storage periods. Consequently, Makgeollies, made by isolated yeast strains originated from traditional Makgeollies, revealed that alcohol concentrations and amino-type nitrogen contents were changed but pHs and total acidities were not dramatically changed according to yeasts used. It suggests that development of various Makgeollies would be possible using isolated yeast strains in this study, and optimal storage condition of ready-made Makgeollies to maintain its original property turned out to be at 4oC for 5 days. Especially, Makgeolli made by F strain showed the best quality on its property, therefore Makgeolli which maintains its property stably until 10 days when stored at 4oC could be made using this strain.
|
|
|
KEYWORD
|
|
|
Makgeolli, Property analysis, Saccharomyces cerevisiae, Traditional Makgeolli, Yeast strain
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|