지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 367 - 376 (10page)
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초록· 키워드
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This study’s purpose was to investigate the characteristics of a traditional Korean rice wine containing lactic acid bacteria (LAB), called makgeolli. The makgeolli was brewed with the alcohol-tolerant Pediococcus acidilactici strain K3, and was analyzed for LAB cell counts, alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids. The physicochemical properties of the makgeolli were mostly maintained during fermentation (9 d) and storage (15 d). We also monitored the properties of LAB-supplemented commercial makgeollies, after adding P. acidilactici K3 at a concentration of 10⁷ CFU/ml makgeolli, for one month. Most of their properties, such as alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids, were preserved during storage at 10oC, suggesting that makgeolli supplemented with live LAB can be produced. These results suggest that alcohol-tolerant P. acidilactici K3 can be used for makgeolli brewing either as a starter or as a supplement.
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참고문헌 (21)
참고문헌 신청
Albano H / 2007 / Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal
Altuntas EG / 2010 / Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13 / Int. J. Food Microbiol 141 : 28 ~ 31
Han E / 1997 / Quality characteristics in mash of takju prepared by using different nuruk during fermentation / Korean J. Food Sci. Technonol 29 : 555 ~ 562
Jo KY / 1995 / Isolation and identification of the lactic acid bacteria from nuruk / Agric. Chem. Biotechnol 38 : 95 ~ 55
So M / 1999 / Changes in microorganisms and main components during takju brewing by a modified nuruk / Korean J. Food Nutr 12 : 226 ~ 232
Altuntas EG / 2010 / Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13 / Int. J. Food Microbiol 141 : 28 ~ 31
Han E / 1997 / Quality characteristics in mash of takju prepared by using different nuruk during fermentation / Korean J. Food Sci. Technonol 29 : 555 ~ 562
Jo KY / 1995 / Isolation and identification of the lactic acid bacteria from nuruk / Agric. Chem. Biotechnol 38 : 95 ~ 55
So M / 1999 / Changes in microorganisms and main components during takju brewing by a modified nuruk / Korean J. Food Nutr 12 : 226 ~ 232
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