지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 325 - 329 (5page)
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초록· 키워드
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Chemical and microbiological properties of Makgeolli after high hydrostatic pressure (HHP) treatment were investigated to determine the possibility of shelf-life extension. Laboratory prepared Makgeolli was treated with 400MPa for 5 min and stored for 6 days at $25^{\circ}C$ and chemical and microbial properties were analyzed. On day 6 the alcohol content of untreated Makgeolli was 8.27%, whereas HHP-treated showed 7.50%, and pH were 2.76 and 3.22, respectively. Titratable acidity of HHP-treated Makgeolli was increased by less than 0.1%, whereas the untreated was increased by more than 0.3% on day 6. Reducing sugar content, on the other hand, increased continuously in HHP-treated Makgeolli, and reached to 2.43% by day 6, but decreased to 1.13% in untreated Makgeolli. In HHP-treated Makgeolli, yeast was reduced to below detection limit and grew again on day 6. Lactic acid bacteria were also reduced by HHP, but reappeared within 2 days at the level of 1-2 logs CFU/mL. HHP slowed down the chemical changes such as pH, titratable acidity, and alcohol content; thus showing HHP treatment can be used to extend the shelf-life of Makgeolli by inactivating lactic acid bacteria and yeast.
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