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전주 생 밀 막걸리의 산패 원인균의 분리 및 동정

Isolation and Indenfication of Acid-forming Bacteria from a Fresh Wheat Makgeolli in Jeonju

  • 박순희 (전주대학교 대체의학대학원 영양식품요법) ;
  • 이슬 (전주대학교 대체의학대학원 영양식품요법) ;
  • 진효상 (전주대학교 대체의학대학원 영양식품요법)
  • Park, Soon-Hi (Dept. of Alternative Medicine and Alternative Medicine, Jeonju University) ;
  • Lee, Seul (Dept. of Alternative Medicine and Alternative Medicine, Jeonju University) ;
  • Jin, Hyo-Sang (Dept. of Alternative Medicine and Alternative Medicine, Jeonju University)
  • 투고 : 2012.10.19
  • 심사 : 2012.12.04
  • 발행 : 2012.12.31

초록

This research was carried out in order to discover acid-forming bacteria during fermentation of Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. In Makgeolli kept at $25^{\circ}C$, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, whereas the total cell count and bacterial type remained unchanged; the result implies that a succession of bacterial types, including acid forming bacteria, occurred. Two acid-forming bacteria were isolated from acidified Makgeolli and were identified as Acetobacter pasteurianus and Lactobacillus casei. When fresh and heat-treated Makgeolli were inoculated with Acetobacter pasteurianus and/or Lactobacillus casei, the greatest amount of acid was formed in Makgeolli inoculated with Acetobacter pasteurianus and Lactobacillus casei and also in Makgeolli with Acetobacter pasteurianus alone. This result indicates that Acetobacter pasteurianus is the main acidifier; furthermore, it shows the synergy effect in acid formation with Lactobacillus casei.

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참고문헌

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피인용 문헌

  1. Antimicrobal Activity of Sutellaria baicalensis·Coptidis rhizoma Extract on the Preservation of Makgeolli vol.25, pp.4, 2012, https://doi.org/10.9799/ksfan.2012.25.4.974
  2. Characterization of Lactobacillus brevis JBE 30 as a Starter for the Brewing of Traditional Liquor vol.50, pp.3, 2014, https://doi.org/10.7845/kjm.2014.4065
  3. 알코올 내성 젖산균 Pediococcus acidilactici K3와 S1의 분리 및 생리적 특성 vol.41, pp.4, 2013, https://doi.org/10.4014/kjmb.1308.08001
  4. Fermentation and Quality Evaluation of makgeolli, Korean Rice Wine Supplemented with Alcohol-tolerant Pediococcus acidilactici K3 vol.42, pp.4, 2012, https://doi.org/10.4014/kjmb.1409.09002