• 주류산업
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• v.30 no.3
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• pp.68-71
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• 2010

• 주류산업
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• v.30 no.4
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• pp.46-51
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• 2010

• Food Industry
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• s.66
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• pp.87-93
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• 1982

• 주류산업
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• v.29 no.4
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• pp.50-55
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• 2009

• Food Industry
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• s.65
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• pp.68-72
• /
• 1982

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.733-739
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• 1994

To extend the self-life of Dooboo (tofu), fish paste and Makkoli (Korean traditional rice wine) for which severe heat treatment are not expectable, main putrefactive microorganisms were isolated from each product and tested their growth inhibition by ethanol and water extracts of several edible plants. The ethanol extract of Phellodandron amurense Ruprs had the strong effect of growth inhibiting to all three isolates from Dooboo and Makkoli, and Eugenia caryophyllus, Pinus rigia Mill, Bletilla striata (Thunb) Reichb. Fill and Paeonia albiflora Pall were also same effect to isolates from fish paste. The ethanol extract was more effective inhibiting than water extract in all test microorganisms. The evident inhibition level of each extract was 2000 ppm of Pa ethanol for fish paste and 1000 ppm for Makkoli.

• Journal of Digital Convergence
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• v.15 no.10
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• pp.571-577
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• 2017

This study aimed at evaluating the potential of makgeolli, which is widely consumed as beverage, as a functional cosmetic ingredient, based on analyses on its antioxidant activity and tyrosinase activity inhibitory effect. The sample was extracted by concentrating the suspension obtained after adding MeOH (3 L) to the residue of a commercial makgeolli and then adding EtOAc (3 L) to the concentrate, which was subjected to fractionation. The upper layer of the fractions was used as the final sample. In MTT assay assessments, no cytotoxicity was observed at a concentration range of 10 to $1,000{\mu}g/mL$; the antioxidant activity of the extract showed a concentration-dependent tendency and it had a high activity with an $EC_{50}$ of 7.008 mg/mL. Also, in a tyrosinase activity inhibitory effect assessment, the extract showed an $IC_{50}$ value of 39.22 mg/mL. These results confirmed that this sample has potential as a functional cosmetic ingredient.

• Journal of Applied Biological Chemistry
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• v.60 no.3
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• pp.235-239
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• 2017

The objective of the present study was to evaluate in vitro antioxidant activity, antioxidant content and pancreatic lipase inhibitory activities of Makgeolli supplemented with 0, 1, 2, and 4% (w/v) Jeju camellia mistletoe during fermentation. Total phenolic and flavonoid contents tended to increase as content of Jeju camellia mistletoe increased. Supplementation with Jeju camellia mistletoe resulted in a significant increase in the scavenging capacities of 1,1-diphenyl-2-picrylhydrazyl, hydrogen peroxide, nitric oxide and superoxide anion radicals, and reducing power activity. Moreover, pancreatic lipase inhibitory activity was significantly elevated by Jeju camellia mistletoe addition. These results suggest that Jeju camellia mistletoe is considered to be a good material to improve antioxidant and pancreatic lipase inhibitory activities of makgeolli.

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.151-153
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• 2011

In order to optimize storage conditions of Korean traditional Makgeolli, we brewed Korean traditional Makgeolli for 1 week with two-stage fermentations and investigated changes viable cell counts of yeasts and bacteria during storage for 1 month at $4^{\circ}C$ and $20^{\circ}C$. Yeast viable cell counts were decreased to 89.0% after storage for 30 days at $20^{\circ}C$, however, those were not significantly changed at $4^{\circ}C$ storage. Bacteria cell counts were decreased to 59.0% of initial cell counts for 30 days at $4^{\circ}C$. In the storage at $20^{\circ}C$, bacteria were significantly decreased to 98.0% of initial cell counts after storage for 30 days. Lactic acid bacteria were also similar to those of total bacteria cell counts at $4^{\circ}C$ storage, however, 99% of lactic acid bacteria were decreased at $20^{\circ}C$ storage for 30 days.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.5
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• pp.675-684
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• 2017

Geographical Identification (GI) regulation is not common in Korea. Although studies on the regulation recently have been conducted, there is a lack of academic discussion about its domestic introduction and activation plan. GI regulation has advantages in terms of activation of local industry, consumer protection, and economic efficiency. Moreover, the quality of agricultural and marine products in Korea is not lower than that in Europe to apply GI regulation. Therefore, it is necessary to establish the regulation in Korea through the review of the reference cases. This study examines the status of GI regulation and policies in Korea and foreign countries for the protection of domestic liquor industry. This study also provides suggestions to achieve the growth of domestic Makgeolli through GI regulation as if the liquors representing a country such as French wine, Japanese sake, and German beer are being loved around the world.