Journal of the Korean Society of Industry Convergence (한국산업융합학회 논문집)

The Korean Society of Industry Convergence (한국산업융합학회)
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Characteristic of Makgeolli and Pine (Pinus koraiensis) Extract Fermentation

소나무 (Pinus koraiensis) 추출물과 결합 된 막걸리 발효의 특징

  • Destiani, Supeno (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ.) ;
  • Kwo, Soon Hong (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ.) ;
  • Chung, Sung Won (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ.) ;
  • Kwon, Soon Goo (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ.) ;
  • Park, Jong Min (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ.) ;
  • Kim, Jong Soon (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ.) ;
  • Choi, Won Sik (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ.)
  • 데스티아니 수페노 (바이오 산업 기계 공학과, 부산대학교) ;
  • 권순홍 (바이오 산업 기계 공학과, 부산대학교) ;
  • 정성원 (바이오 산업 기계 공학과, 부산대학교) ;
  • 권순구 (바이오 산업 기계 공학과, 부산대학교) ;
  • 박종민 (바이오 산업 기계 공학과, 부산대학교) ;
  • 김종순 (바이오 산업 기계 공학과, 부산대학교) ;
  • 최원식 (바이오 산업 기계 공학과, 부산대학교)
  • Received : 2017.10.23
  • Accepted : 2017.11.28
  • Published : 2017.12.31
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Abstract

In this research, the improvement of Korean rice wine (makgeolli) with pine (Pinus koraiensis) extract addition was evaluated due to the increase in alcoholic Korean traditional beverage. Makgeolli fermentation was prepared using Korean rice and nuruk (traditional starter) supplemented by pine needle (MPN) and pine sprout (MPS) extract. The average of initial pH level for MPN was 3.95 and MPS was 4.55, the average of initial sugar content for MPN was 0.4% and MPS was 0.3%. The sugar content and pH level behavior were investigated every 24h during fermentation period. The observation of microbial colony was done at days 8 of fermentation period with three time sample dilution. Afterward, the physical appearance of fermentation solution and microbial development were investigated in the final of fermentation period. The number of yeast and LAB ($402{\times}103\;CFU/mL$) in MPN was greater than the yeast and LAB count in MPS ($224{\times}103\;CFU/mL$). The pH level obtained by addition pine sprout have value of R2 higher than addition of pine needles (leaf), the sugar content (%) behaviour was opposite with pH level behaviour.

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References

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