딸기를 첨가한 막걸리의 제조와 발효 과정 중 이화학적 및 미생물학적 특성

• Published in: Hangug gynnhaghoi ji Vol. 44; no. 4; pp. 307 - 313
• Main Authors: 배상민, Sang-min Bae, 한상민, Sang-min Han, 최종명, Jong-myung Choi, 이종수, Jong-soo Lee, 김하근, Ha-kun Kim
• Format: Journal Article
• Language: Korean
• Published: 한국균학회 31-12-2016
• Subjects: Saccharomyces cerevisiae JSK104; Strawberry Makgeolli; 생물학; Saccharomyces cerevisiae JSK104; Strawberry Makgeolli
• ISSN: 0253-651X; 2383-5249

To develop a functional strawberry Makgeolli, we produced Makgeolli using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry Makgeolli. Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry Makgeolli. The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.