탁주 발효에 대한 Nisin의 이용

  • Yoo, Jin-Young (Food Biotechnology Division, Korea Food Research Institute) ;
  • Lee, Sung (Food Biotechnology Division, Korea Food Research Institute)
  • 유진영 (한국식품개발연구원 생물공학연구부) ;
  • 이성 (한국식품개발연구원 생물공학연구부)
  • Published : 1997.04.01

Abstract

Takju is a traditional alcoholic beverage that has been prepared by fermenting the cooked rice and Nuruk (Korean-style bran koji). During fermentation. bacterial contamination is a problem which inhibits the growth of yeast and thus lowers the ethanol production from starch of rice, and causes souring. Major contaminants were known to be gram-positive acid producers at the early stage of fermentation. This problem would be solved if the contaminated bacteria could be controlled. Nisin, a GRAS-grade preservative, was added at the level of 500 iu/g as it retards the growth of the gram-positive bacteria. It was possible to control acid and ethanol production during fermentation. This process increased the ethanol production by 2 % comparing with control.

Keywords

References

  1. 한국식품문헌총람 v.1 주류 한국식품과학회
  2. 한국식품과학회지 v.23 탁주의 저온살균 조건에 관한연구 이철호;태원택;김기명;이현덕
  3. 조미식품 식품공업협회
  4. 고려대학교 대학원 석사학위논문 난백 Lysozyme 첨가에 의한 탁주 보전성에 관한 연구 송미라
  5. 한국농화학회지 v.33 Lysozyme 및 glycine의 첨가가 막걸리의 품질에 미치는 영향 이성기;김인호;민병용
  6. J. Milk Food Technol. v.32 Manufacture and keeping quality of low fat dairy spread Goel, M. C.;H. E. Calbert;E. H. Marth
  7. Zbl. Bakt. Abt. Ⅱ, Bd. v.131 Effect of nisin on pro;onging the keeping quality of pasteurized milk Mahmoud, S. A. Z.;G. M. El-sadek;A. H. M. Dawood
  8. Food Technol. v.19 Use of nisin in processing food products Heinemann, B.;Voris, L.;C. R. Stumbo
  9. Am. J. Enol. Vitic. v.4 Possible use of nisin in winemaking. Ⅰ. Action of nisin against lactic acid bacteria and wine yeasts in solid and liquid media Radler, F.
  10. Anal. Chem. v.28 Colorimetric method for determination of sugars and related substances Michael, D.;Gilles, J. K.;Hamilton, P. A.;Rebers;S. Fred
  11. Difco Manual. DIFCO
  12. Kor. J. Food Sci. Technol. v.22 Long-term storage of fresh red pepper paste Kwon, D. J.;J. H. Cho;H. K. Kim;M. H. Park
  13. Gas Chromatography in Food Analysis Sampling and sample derivatization Dickes, G. J.;P. V. Nicholas
  14. 산업미생물학회 v.18 김치발효에 대한 nisin의 저해효과 최신양;이인선;유진영;정건섭;구영조
  15. J. Res. Punjab Agric. Univ. v.14 A study on ther effect of nisin treatment on the organoleptic properties, acidity Grewal, K. S.;S. C. Jain