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누룩에서 분리한 국산 효모 종균(SC Y204와 Y283)으로 빚은 찹쌀막걸리의 품질 특성

Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk

김소영|문지영|여수환|김순희
한국식품저장유통학회 (The Korean Society of Food Preservation)|2018.12|Food Science and Preservation|제25권 제7호|pp. 874-884

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참고문헌

키워드

NurukMakgeolliglutinous riceyeast startervolatile flavor
주제분류식품과학

초록

To investigate the effects of three different yeast starters (Fermivin, Y204, and Y283) in Nuruk prepared with Aspergillus luchuensis 74-5 on the quality of glutinous rice­Makgeolli (GRM), physicochemical properties and volatile flavor patterns were evaluated. GRM prepared under different fermentation conditions was analyzed for pH, total acidity, amino acidity, sugar, alcohol content, organic acids, and flavor patterns. Overall, the pH was very low, ranging from 3.11 to 3.82. The acidity of GRM prepared with Y283 increased by 0.96% at 15℃ and, by 1.02-1.07% at 20℃ and showed the greatest increase of 1.11% at 25℃, relative to the GRM prepared with control Fermivin and Y204. Moreover, Y283 resulted in a significantly increased alcohol content of 16% at 15℃ and 17.8% at 20℃, which corresponded to a sharp decrease in sugar content (p<0.05). Additionally, organic acid analysis revealed that the content of citric acid (540.98 mg/100 mL) and malic acid (105.92 mg/100 mL) in GRM prepared with Y283 was higher at 15℃. The 92.71% contribution ratio of the first principal component identified by an electronic nose corresponded to different flavor patterns according to the fermentation temperature. Thus, different yeasts and temperatures affect the physiochemical and flavor characteristics of GRM, and Y283 may improve the quality of GRM.

Abstract

To investigate the effects of three different yeast starters (Fermivin, Y204, and Y283) in Nuruk prepared with Aspergillus luchuensis 74-5 on the quality of glutinous rice­Makgeolli (GRM), physicochemical properties and volatile flavor patterns were evaluated. GRM prepared under different fermentation conditions was analyzed for pH, total acidity, amino acidity, sugar, alcohol content, organic acids, and flavor patterns. Overall, the pH was very low, ranging from 3.11 to 3.82. The acidity of GRM prepared with Y283 increased by 0.96% at 15℃ and, by 1.02-1.07% at 20℃ and showed the greatest increase of 1.11% at 25℃, relative to the GRM prepared with control Fermivin and Y204. Moreover, Y283 resulted in a significantly increased alcohol content of 16% at 15℃ and 17.8% at 20℃, which corresponded to a sharp decrease in sugar content (p<0.05). Additionally, organic acid analysis revealed that the content of citric acid (540.98 mg/100 mL) and malic acid (105.92 mg/100 mL) in GRM prepared with Y283 was higher at 15℃. The 92.71% contribution ratio of the first principal component identified by an electronic nose corresponded to different flavor patterns according to the fermentation temperature. Thus, different yeasts and temperatures affect the physiochemical and flavor characteristics of GRM, and Y283 may improve the quality of GRM.

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관련 논문AI추천

발효제를 달리한 효모 Y204로 빚은 보리 막걸리의 품질 특성김소영, 김순희, 김주연, 문지영, 여수환한국식품저장유통학회 · Food Science and Preservation2019 · 제26권 제6호막걸리와 누룩에서 분리한 효모를 이용한 맥주 발효강지은, 강희윤, 권예슬, 최정실한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제7호유용 곰팡이로 제조된 누룩을 이용한 흑보리 막걸리 품질 특성이수영, 장현욱한국식품저장유통학회 · Food Science and Preservation2025 · 제32권 제1호효모를 달리한 약주의 숙성 시 품질 변화강지은, 정석태, 최정실한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제1호단행복발효 막걸리의 저장 중 품질 특성 변화김명곤, 김현수, 유석헌, 임보라, 정석태, 최정실한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제6호시판 효모의 종류를 달리한 약주의 품질특성김찬우, 박유덕, 정석태, 최정실한국식품저장유통학회 · Food Science and Preservation2018 · 제25권 제6호

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