The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Screening of Yeast for Brewing of Korean Traditional Pear Yakju and Optimal Fermentation Condition

전통 배 약주 제조용 효모의 선발 및 배 약주의 최적 발효 조건

  • Song, Jung-Hwa (Department of Life Science and Genetic Engineering, Paichai University) ;
  • Jang, Jeong-Hoon (Department of Life Science and Genetic Engineering, Paichai University) ;
  • Na, Kwang-Chul (Department of Food Nutrient and Culinary, Chosun University College of Science & Technology) ;
  • Kim, Ha-Kun (Department of Life Science and Genetic Engineering, Paichai University) ;
  • Lee, Jong-Soo (Department of Life Science and Genetic Engineering, Paichai University)
  • 송정화 (배재대학교 생명유전공학과) ;
  • 장정훈 (배재대학교 생명유전공학과) ;
  • 나광출 (조선이공대학 식품영양조리학과) ;
  • 김하근 (배재대학교 생명유전공학과) ;
  • 이종수 (배재대학교 생명유전공학과)
  • Received : 2010.10.13
  • Accepted : 2010.11.15
  • Published : 2010.12.31
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Abstract

The goal of this study was to screen a useful yeast for Korean traditional pear Yakju (KTPY) brewing and develop its brewing process. Cooked non-glutinous rice and nuruk were mixed, and added into pear juice with various Saccharomyces cerevisiae and then fermented at $25^{\circ}C$ for 7 days. Among several alcohol fermentation yeasts, ethanol contents was the highest in pear Yakju made by S. cerevisiae K-7 and also showed high ethanol content in pear Yakju which was made by commercial S. cerevisiae C-2. Therefore, we selected S. cerevisiae K-7 and S. cerevisiae C-2 as suitable yeasts for brewing of KTPY. Maximal ethanol production (10.4%) was obtained when cooked non-glutinous rice (100 g) and nuruk (30 sp/g) were mixed and added into pear juice (600 ml) with S. cerevisiae K-7 (5%) and fermented at $25^{\circ}C$ for 7 days and also its antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity was 57.2%. Addition of antihypertensive starchy materials into the mash was not affected in ACE inhibitory activity and total acceptability of KTPY.

전통 배 약주용 우수 효모를 선발하고 기호도와 생리기능성이 우수한 전통 배 약주를 개발하기 위하여 배즙에 증자 멥쌀과 누룩, 다양한 종류의 Saccharomyces cerevisiae를 첨가하여 발효 시킨 후 에탄올 함량과 항고혈압 활성을 측정하여 전통 배 약주용 우수 효모로 S. cerevisiae K-7과 시판 S. cerevisiae C-2를 최종 선발하였다. 또한 최적 발효조건을 검토한 결과 증자 멥쌀 100 g을 배즙 600 ml에 첨가하고 발효제 g당 30 sp와 S. cerevisiae K-7를 5% 첨가하여 $25^{\circ}C$에서 7일간 발효시켰을 때 10.4%의 에탄올 함량과 항고혈압성 엔지오텐신 전환효소 저해 활성이 57.2%인, 기호도가 우수한 전통 배 약주를 제조 하였다. 항고혈압성 전분질 부원료의 첨가는 이들의 기호도와 생리기능성에 영향을 주지 않았다.

Keywords

References

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