The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
권호 표지
DOI QR코드

DOI QR Code

Manufacturing of Korean Traditional Rice Wine, Makgeolli, Supplemented with Strawberry and Its Physicochemical and Microbial Properties during Fermentation

딸기를 첨가한 막걸리의 제조와 발효 과정 중 이화학적 및 미생물학적 특성

  • Bae, Sang-Min (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Han, Sang-Min (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Choi, Jong-Myung (Department of Horticulture Science, Chungnam National University) ;
  • Lee, Jong-Soo (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Kim, Ha-Kun (Department of Biomedicinal Science and Biotechnology, Paichai University)
  • 배상민 (배재대학교 바이오.의생명공학과) ;
  • 한상민 (배재대학교 바이오.의생명공학과) ;
  • 최종명 (충남대학교 원예학과) ;
  • 이종수 (배재대학교 바이오.의생명공학과) ;
  • 김하근 (배재대학교 바이오.의생명공학과)
  • Received : 2016.11.28
  • Accepted : 2016.12.14
  • Published : 2016.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

To develop a functional strawberry Makgeolli, we produced Makgeolli using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry Makgeolli. Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry Makgeolli. The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.

딸기를 이용한 건강막걸리를 개발하고자, 딸기를 첨가하여 막걸리를 제조한 후 이들의 품질 특성을 조사하였다. 먼저 딸기막걸리 제조에 적합한 효모를 선발하기 위해 시판 알코올 발효효모와 배재대학교에서 분리 보관중인 알코올 발효효모를 이용하여 딸기막걸리를 제조한 결과 분리 효모인 Saccharomyces cerevisiae JSK104가 발효 7일째에 17.4%의 에탄올 생성하여 우수효모로 선발되었고, 최적 첨가량은 5%이었다. 멥쌀과 생딸기, 입국, S. cerevisiae JSK104을 사용하여 딸기막걸리 발효 중 이화학적 성질, 효모와 유산균 생균수 및 항고혈압성 안지오텐신 전환효소(ACE) 저해활성 변화를 조사하였다. pH는 발효기간이 경과함에 따라서 발효 1일 째, pH 4.01에서 pH 3.61까지 낮아지는 경향이었고 총산 함량은 증가하였다. 에탄올 함량은 발효 7일째 약 17%를 생성하여 최고에 달하였고, 효모와 유산균수는 발효 1일에 최고에 도달한 후 일정한 수를 유지하였다. 항고혈압성 안지오텐신 전환효소 활성은 발효 5일에 최고치에 도달한 후 큰 변화가 없었다.

Keywords

References

  1. Tulipani S, Mezzetti B, Capocasa F, Bompadre S, Beekwilder J, de Vos CH, Capanoglu E, Bovy A, Battino M. Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes. J Agric Food Chem 2008;56:696-704. https://doi.org/10.1021/jf0719959
  2. Scalzo J, Politi A, Pellegrini N, Mezzetti B, Battino M. Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition 2005;21:207-13. https://doi.org/10.1016/j.nut.2004.03.025
  3. Edirisinghe I, Banaszewski K, Cappozzo J, Sandhya K, Ellis CL, Tadapaneni R, Kappagoda CT, Burton-Freeman BM. Strawberry anthocyanin and its association with postprandial inflammation and insulin. Br J Nutr 2011;106:913-22. https://doi.org/10.1017/S0007114511001176
  4. Zunino SJ, Parelman MA, Freytag TL, Stephensen CB, Kelley DS, Mackey BE, Woodhouse LR, Bonnel EL. Effects of dietary strawberry powder on blood lipids and inflammatory markers in obese human subjects. Br J Nutr 2012;108:900-9. https://doi.org/10.1017/S0007114511006027
  5. Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, Battino M. The strawberry: composition, nutritional quality, and impact on human health. Nutrition 2012;28:9-19. https://doi.org/10.1016/j.nut.2011.08.009
  6. Afrin S, Gasparrini M, Forbes-Hernandez TY, Reboredo-Rodriguez P, Mezzetti B, Varela-Lopez A, Giampieri F, Battino M. Promising health benefits of the strawberry: a focus on clinical studies. J Agric Food Chem 2016;64:4435-49. https://doi.org/10.1021/acs.jafc.6b00857
  7. Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J. Bioactive compounds and antioxidant activity in different types of berries. Int J Mol Sci 2015;16:24673-706. https://doi.org/10.3390/ijms161024673
  8. Kim JS, Kang EJ, Chang YE, Lee JH, Kim GC, Kim KM. Characteristics of strawberry jam containing strawberry puree. Kor J Food Cookery Sci 2013;29:725-31. https://doi.org/10.9724/kfcs.2013.29.6.725
  9. Lee JM, Kim SK, Lee GD. Monitoring on alcohol fermentation characteristics of strawberry. J Korean Soc Food Sci Nutr 2003;32:679-83. https://doi.org/10.3746/jkfn.2003.32.5.679
  10. Jeong EJ, Kim YS, Jeong DY, Shin DH. Yeast selection and comparison of sterilization method for making strawberry wine and changes of physicochemical characteristics during its fermentation. Kor J Food Sci Technol 2006;38:642-7.
  11. Lee GD, Kim SK, Lee JM. Optimization of the acetic acid fermentation condition for preparation of strawberry vinegar. J Kor Soc Food Sci Nutr 2003;32:812-7. https://doi.org/10.3746/jkfn.2003.32.6.812
  12. Kim JH, Lee DH, Choi SY, Lee JS. Characterization of physiological functionalities in Korean traditional liquors. Kor J Food Sci Technol 2002;34:118-22.
  13. Lee TJ, Hwang DY, Lee CY, Son HJ. Changes in yeast cell number, total acid and organic acid during production and distribution processes of Makgeolli, traditional alcohol of Korea. Kor J Microbiol 2009;45:391-6.
  14. Kim YH, Min JH, Kang MG, Kim JH, Ahn BH, Kim HK, Lee JS. Physicochemical properties, lactic acid bacteria content and physiological functionalities of Korean commercial Makgeolli. Kor J Microbiol Biotechnol 2012;40:325-32. https://doi.org/10.4014/kjmb.1207.07006
  15. Ha J, Wang Y, Jang H, Seog H, Chen X. Determination of E,Efarnesol in Makgeolli (rice wine) using dynamic headspace sampling and stir bar sorptive extraction coupled with gas chromatography-mass spectrometry. Food Chem 2014;142:79-86. https://doi.org/10.1016/j.foodchem.2013.07.038
  16. Saito Y, Wanezaki K, Kawato A, Imayasu S. Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees. Biosci Biotechnol Biochem 1994;58:1767-71. https://doi.org/10.1271/bbb.58.1767
  17. Kim YH, Joo JI, Lee BC, Kim HH, Lee JS. Screen of a novel yeast for brewing of Gugija leaf Makgeolli and optimal alcohol fermentation condition. Kor J Mycol 2013;41:167-71. https://doi.org/10.4489/KJM.2013.41.3.167
  18. Kim E, Chang YH, Ko JY, Jeong Y. Physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with mulberry during fermentation. J Kor Soc Food Sci Nutr 2013;42:1682-9. https://doi.org/10.3746/jkfn.2013.42.10.1682
  19. Kim SY, Kim E, Yoon S, Jo N, Jung SK, Kwon S, Chang YH, Jeong Y. Physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with cucumber during fermentation. J Kor Soc Food Sci Nutr 2011;40: 223-8. https://doi.org/10.3746/jkfn.2011.40.2.223