Growth-inhibitory Effect of the Sun-dried Salts and Gamma rays on Microorganisms Isolated from Korean Traditional Raw Rice Wine

천일염과 감마선이 막걸리의 미생물 생장 억제에 미치는 효과

  • Nam, Ji-Young (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Kim, Jae-Hun (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Lee, Ju-Woon (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Kim, Jin-Kyu (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute)
  • 남지영 (한국원자력연구원 방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 방사선과학연구소) ;
  • 이주운 (한국원자력연구원 방사선과학연구소) ;
  • 김진규 (한국원자력연구원 방사선과학연구소)
  • Received : 2010.10.28
  • Accepted : 2010.11.12
  • Published : 2010.12.01

Abstract

This study was carried out to investigate the changes in the storage characteristics of the Korean traditional raw rice wine (RRW) treated with Korean sun-dried salts and gamma rays. Nowadays, RRWs have received attention because they are a nutritious food with health-stimulating properties. But the rapid deterioration of the fermented RRW is one of the serious problems for brewing and marketing in the world. Actually, the expiry date of the RRW is around a week and this has been a biggest disadvantage of the RRW. The goal of this study was to make it of high quality and extend the period of circulation of the RRW. A lactic acid bacterium was isolated from the RRW. The 16S rRNA sequences of isolates showed 98% homology with the Lactobacillus fermentum. These results suggested that could be manageable improve the shelf life with addition of the sun-dried salts and irradiation with gamma rays.

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