• 제목/요약/키워드: Korean traditional raw rice wine (RRW)

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천일염과 감마선이 막걸리의 미생물 생장 억제에 미치는 효과 (Growth-inhibitory Effect of the Sun-dried Salts and Gamma rays on Microorganisms Isolated from Korean Traditional Raw Rice Wine)

  • 남지영;김재훈;이주운;김진규
    • 환경생물
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    • 제28권4호
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    • pp.218-222
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    • 2010
  • This study was carried out to investigate the changes in the storage characteristics of the Korean traditional raw rice wine (RRW) treated with Korean sun-dried salts and gamma rays. Nowadays, RRWs have received attention because they are a nutritious food with health-stimulating properties. But the rapid deterioration of the fermented RRW is one of the serious problems for brewing and marketing in the world. Actually, the expiry date of the RRW is around a week and this has been a biggest disadvantage of the RRW. The goal of this study was to make it of high quality and extend the period of circulation of the RRW. A lactic acid bacterium was isolated from the RRW. The 16S rRNA sequences of isolates showed 98% homology with the Lactobacillus fermentum. These results suggested that could be manageable improve the shelf life with addition of the sun-dried salts and irradiation with gamma rays.

천연 식물추출물과 감마선이 막걸리에서 분리한 유산균에 미치는 영향 연구 (Effects of Natural Plant Extracts and Gamma Rays on Lactobacillus Isolated from Korean Traditional Raw Rice Wine)

  • 남지영;김재훈;이주운;김진규
    • 방사선산업학회지
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    • 제4권4호
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    • pp.319-323
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    • 2010
  • Recently, Korean traditional raw rice wines (RRW) have received attention because they are a nutritious food with health properties. But the rapid deterioration of fermented RRW is one of the serious problems for brewing and marketing in the world beyond Korea. The goal of this study was to develop a way to enhance the quality and to lengthen the period of circulation of the RRW. A lactic acid bacterium was isolated from RRW. It was identified as Lactobacillus fermentum (98%) based on its biochemical properties, and 16S rRNA sequence. Treatments of RRW with gamma radiation and green tea extracts reduced the bacterial population except for yeasts and Lactobacillus in the RRW. This result suggested that the natural plant extracts and catechin products can be used as an effective natural storage agent.