[국내논문]Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27 생균제제 효모 Kazachstania exigua CCSY27 및 쌀누룩을 이용하여 제조한 쌀-밀 막걸리의 품질 특성원문보기
In this study, a traditional Korean wheat-rice ‘Makgeolli’ was evaluated and the quality characteristics of the ‘Makgeolli’ prepared with rice ‘Nuruk’ and commercial ‘Nuruk’ sanseong, songhak, jinju, and the potential probiotic Kazachstania exigua CCS...
In this study, a traditional Korean wheat-rice ‘Makgeolli’ was evaluated and the quality characteristics of the ‘Makgeolli’ prepared with rice ‘Nuruk’ and commercial ‘Nuruk’ sanseong, songhak, jinju, and the potential probiotic Kazachstania exigua CCSY27 yeast were determined. The pH of the ‘Makgeolli’ decreased during fermentation, while the acidity increased slightly. In particular, wheat-rice ‘Makgeolli’ made using commercial ‘Nuruk’ showed an acidity about 0.5-2.0-times higher than wheat-rice ‘Makgeolli’ made rice ‘Nuruk’. The brix value increased sharply after fermentation for two days, with the value for wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ and sanseong ‘Nuruk’ observed to increase the most, to 9.2. The alcohol content of wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ was 7%, which is higher than that of wheat-rice ‘Makgeolli’ made using commercial ‘Nuruk’ (sanseong, songhak, jinju), and was the best in terms of overall preference. The wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ and commercial ‘Nuruk’ was observed to brown slowly during fermentation, with the wheat-rice ‘Makgeolli’ made using sanseong ‘Nuruk’ having browned the most by the seventh day of fermentation. On the other hand, the wheat-rice ‘Makgeolli’ made from rice ‘Nuruk’, songhak ‘Nuruk’, and jinju ‘Nuruk’ exhibited total viable cell counts of lactic-acid bacteria and yeast of 104-107 (log CFU/mL) during their the fermentation periods.
In this study, a traditional Korean wheat-rice ‘Makgeolli’ was evaluated and the quality characteristics of the ‘Makgeolli’ prepared with rice ‘Nuruk’ and commercial ‘Nuruk’ sanseong, songhak, jinju, and the potential probiotic Kazachstania exigua CCSY27 yeast were determined. The pH of the ‘Makgeolli’ decreased during fermentation, while the acidity increased slightly. In particular, wheat-rice ‘Makgeolli’ made using commercial ‘Nuruk’ showed an acidity about 0.5-2.0-times higher than wheat-rice ‘Makgeolli’ made rice ‘Nuruk’. The brix value increased sharply after fermentation for two days, with the value for wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ and sanseong ‘Nuruk’ observed to increase the most, to 9.2. The alcohol content of wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ was 7%, which is higher than that of wheat-rice ‘Makgeolli’ made using commercial ‘Nuruk’ (sanseong, songhak, jinju), and was the best in terms of overall preference. The wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ and commercial ‘Nuruk’ was observed to brown slowly during fermentation, with the wheat-rice ‘Makgeolli’ made using sanseong ‘Nuruk’ having browned the most by the seventh day of fermentation. On the other hand, the wheat-rice ‘Makgeolli’ made from rice ‘Nuruk’, songhak ‘Nuruk’, and jinju ‘Nuruk’ exhibited total viable cell counts of lactic-acid bacteria and yeast of 104-107 (log CFU/mL) during their the fermentation periods.
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