• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1829-1836
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• 2013

This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at $28^{\circ}C$ in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

• Food Science and Preservation
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• v.24 no.1
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• pp.125-133
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• 2017

This study evaluated the changes of physiochemical properties, phytochemical contents, and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit. The contents of pH and reducing sugar decreased from 3.55 and 6.88 mg/mL 3.34 and 2.13 mg/mL, respectively. However the acidity increased from 0.48% to 5.48% during the vinegar fermentation. The alcohol contents increased up to a maximum value of 6.6% at 20 days, and it then decreased at the end fermentation days (2.0%). The viable numbers of acetic acid bacteria and yeasts increased from 4.32 log CFU/mL and 3.23 log CFU/mL at 10 days to 5.4 log CFU/mL and 5.5 log CFU/mL during the spontaneous fermentation, respectively. The major organic acids were acetic acid (38.84 mg/mL), lactic acid (4.92 mg/mL), and malic acid (1.51 mg/mL). The soluble phenolic and flavonoid contents increased from 0.79 mg/mL and 0.12 mg/mL of initial fermentation day to 1.22 mg/mL and 0.14 mg/mL during the spontaneous fermentation. Content of epicatechin gallate decreased from $168.1{\mu}g/mL$ at 10 days to $115.97{\mu}g/mL$. However the content of gallic acid increased from $18.52{\mu}g/mL$ to $95.07{\mu}g/mL$ during fermentation. After 60 days of the fermentation, the antioxidant and digestive enzyme inhibitory activities were 71.35% (DPPH), 79.27% (ABTS), 68.72% (${\cdot}OH$), 85.42% (${\alpha}$-glucosidase), 52.12% (${\alpha}$-amylase), and 53.66% (pancreatic lipase), respectively.