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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Analysis and Properties of Makgeollies Made by Isolated Yeast Strains from Traditional Makgeollies

전통막걸리로부터 분리된 효모균주를 이용해 제조된 막걸리의 물성 분석

  • Jeon, Myong-Je (Department of Bioscience and Biotechnology, Graduate School, Silla University) ;
  • Kim, Mi-Hyang (Department of Food and Nutrition, Silla University) ;
  • Lee, Dong-Gun (Department of Bioscience and Biotechnology, Graduate School, Silla University) ;
  • Hwang, Hyun-Jung (Department of Food and Nutrition, Silla University) ;
  • Kang, Min-Suk (Department of Food and Nutrition, Silla University) ;
  • Kim, Bo-Kyung (Department of Food and Nutrition, Silla University) ;
  • Lee, Seung-Woo (Department of Bioscience and Biotechnology, Graduate School, Silla University) ;
  • Jang, Hye-Ji (Department of Bioscience and Biotechnology, Graduate School, Silla University) ;
  • Lee, Sang-Hyeon (Department of Bioscience and Biotechnology, Graduate School, Silla University)
  • 전명제 (신라대학교 대학원 생명공학과) ;
  • 김미향 (신라대학교 식품영양학과) ;
  • 이동근 (신라대학교 대학원 생명공학과) ;
  • 황현정 (신라대학교 식품영양학과) ;
  • 강민숙 (신라대학교 식품영양학과) ;
  • 김보경 (신라대학교 식품영양학과) ;
  • 이승우 (신라대학교 대학원 생명공학과) ;
  • 장혜지 (신라대학교 대학원 생명공학과) ;
  • 이상현 (신라대학교 대학원 생명공학과)
  • Received : 2012.01.25
  • Accepted : 2012.02.25
  • Published : 2012.02.29
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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 $25^{\circ}C$ 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 $4^{\circ}C$ 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 $4^{\circ}C$ could be made using this strain.

Keywords

References

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