• Mycobiology
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• 제42권4호
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• pp.361-367
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• 2014

Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels of ${\beta}$-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a ${\beta}$-glucan- and glutathione-rich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast ${\beta}$-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained $25.53{\mu}g/mg$ glutathione, $0.70{\mu}g/mg$ oxidized glutathione, and $11.69{\mu}g/g$ and $47.85{\mu}g/g$ spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a ${\beta}$-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher ${\beta}$-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high ${\beta}$-glucan and glutathione content may enable the production of functional Makgeolli.

• Mycobiology
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• 제42권4호
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• pp.353-360
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• 2014

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentation of raw materials by molds and yeasts present in nuruk, a Korean fermentation starter. In this study, makgeolli was brewed using the wild yeast strain Saccharomyces cerevisiae Y98-5, and temporal changes in the metabolites during fermentation were analyzed by ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. The resultant data were analyzed by partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, organic acids, sugar alcohols, small peptides, and nucleosides, were obviously altered by increasing the fermentation period. Changes in these metabolites allowed us to distinguish among makgeolli samples with different fermentation periods (1, 2, 3, 6, 7, and 8 days) on a PLS-DA score plot. In the makgeolli brewed in this study, the amounts of tyrosine ($463.13{\mu}g/mL$) and leucine ($362.77{\mu}g/mL$) were high. Therefore, our results indicate that monitoring the changes in metabolites during makgeolli fermentation might be important for brewing makgeolli with good nutritional quality.

• 한국식생활문화학회지
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• 제33권2호
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• pp.133-141
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• 2018

This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.

• 한국수산과학회지
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• 제53권2호
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• pp.231-236
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• 2020

The objective of the current study was to evaluate the quality characteristics (alcohol contents and antioxidant capacities) and sensory characteristics of the Korean traditional rice-based wine, Makgeolli supplemented with 5% and 10% Enteromorpha prolifera (Ep) during an 8-days cold storage at 4℃. The alcohol content in the unsupplemented Makgeolli (control) and Ep Makgeolli gradually increased from day 0 to day 8 (control, 2.05-8.03; 5% Ep, 2.15-9.03; 10% Ep, 3.15-10.07). The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities was significantly higher in the 10% Ep Makgeolli (75.87%) than 5% Ep Makgeolli (57.34%) and control (21.91%). The ABTS [2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were also significantly higher in the 10% Ep Makgeolli (90.85%) than 5% Ep Makgeolli (75.94%) and control (47.21%). Makgeolli supplemented with 10% Ep had the highest color, smell, taste, and overall acceptance scores. The current study suggest that Makgeolli supplemented with 10% Ep could be potentially developed because of its high antioxidant properties and good consumer acceptance.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.142-149
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• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• Preventive Nutrition and Food Science
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• 제18권3호
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• pp.203-209
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• 2013

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.

• Journal of Microbiology and Biotechnology
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• 제22권12호
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• pp.1749-1757
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• 2012

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

• 한국지역사회생활과학회지
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• 제23권3호
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• pp.329-338
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• 2012

The purpose of this study was to explore consumers' perceptions and satisfaction of Makgeolli in Daejeon. The study examined the perceptions of consumers of a number of Makgeolli characteristics. A total of 199 respondents provided information regarding their perceptions of Makgeolli. Exploratory factor analysis showed that six factors of consumers' perceptions toward Makgeolli were: delight, harmony with food, atmosphere, health /tradition-related, self-fulfillment, and emotion. Examining the effect of each factor on Makgeolli satisfaction showed that delight had a negative relationship with satisfaction while harmony with food and health/tradition-related showed positive relationships. Atmosphere, self-fulfillment, and emotion did not impact satisfaction. Comparisons of the eleven attributes using t-test between Makgeolli and alcoholic beverages showed significant differences in six attributes: creating a special dining ambience(p<0.001), socializing(p<0.001), enhancing the taste of food(p<0.001), satisfying thirst(p<0.01), esthetic(p<0.01), and stylish(p<0.001). Most of the places where Makgeolli was consumed were traditional bars(53.4%) and Korean restaurants(29.1%). In order to make Makeolli as a global beverage further studies regarding Makgeolli purchasing motivation, satisfaction, consumer characteristics should be studied.

• 한국식품영양과학회지
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• 제40권2호
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• pp.223-228
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• 2011

본 연구에서는 오이를 첨가한 막걸리의 특성을 알아보기 위하여 쌀의 20%만큼 오이를 첨가하여 막걸리를 제조한 후 이화학적 및 미생물학적 특성을 평가하였다. 발효 6일째 알코올 함량은 대조군 16.3%, 오이 막걸리 16.2%로 유의적인 차이가 없었으며, 발효 6일째 두 시료의 pH도 차이가 나타나지 않았다. 총산은 두 시료 모두 발효 1일째에 급격히 증가하고, 그 이후 완만히 증가하였다. 총 균수, 유산균수 및 효모수 모두 오이 막걸리가 대조군보다 높았으며, 색도는 대조군과 오이 막걸리 사이에 큰 차이가 나타나지 않았다. 유리당 중 glucose는 발효가 진행되면서 감소하였고, 대조군과 오이 막걸리 모두 succinic acid 함량이 가장 높았다. 휘발성 화합물 중 오이 막걸리에서 가장 많이 동정된 성분은 3-methyl-1-butanol, 2-methyl-1-propanol, ethyl acetate이었다.

• 한국식품영양과학회지
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• 제44권4호
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• pp.573-578
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• 2015

쌀겨층이 많아 우수한 막걸리의 제조가 용이하지 않은 가바쌀의 가공적성을 개선하기 위해 막걸리 starter를 이용하는 전통 제주방법인 급청주법을 이용하여 막걸리를 제조하고 품질 특성과 기호도 등을 조사하였다. 발효 중 전체 중량의 변화와 산도, pH, 알코올, 환원당 함량 변화 등을 조사한 결과, 엿기름을 첨가한 급청주법이 초기 당질 이용성을 높여 발효를 안정적으로 진행시키는 것을 확인하였다. 관능평가 결과 급청주법의 엿기름 최적 첨가량은 2%로 나타났으며 이를 초과하여 첨가하게 되면 최종제품의 기호도나 관능평가에 좋지 않은 결과를 가져오는 것으로 나타났다. 조미를 위한 첨가물로는 아스파탐이 가바쌀막걸리에 청량감을 부여하여 조미에 적합하였으며 가바쌀로 만들어진 막걸리의 GABA 함량이 시판 일반 막걸리에 비해 두 배 이상 높은 것으로 나타났다. 이를 통해 엿기름을 첨가하여 급청주법으로 제조 시 가바쌀의 GABA 기능성이 안정적으로 확보된 막걸리의 개발이 가능할 것으로 사료되며, 이는 쌀겨층이 많은 일반 현미를 이용한 막걸리 개발에도 중요한 정보를 제공할 것으로 기대된다.