한국균학회지 (The Korean Journal of Mycology)

  • 제39권1호
  • /
  • Pages.78-84
  • /
  • 2011
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  • 0253-651X(pISSN)
  • /
  • 2383-5249(eISSN)
한국균학회 (The Korean Society of Mycology)
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구기자-맥문동 전통주 제조용 진균 발효제와 알콜발효 효모의 선발 및 최적 발효조건

Screening of Fungal Nuruk and Yeast for Brewing of Gugija-Liriope tuber Traditional Rice Wine and Optimal Fermentation Condition

  • 송정화 (배재대학교 생명유전공학과) ;
  • 백승예 (배재대학교 생명유전공학과) ;
  • 이대형 (경기도 농업기술원) ;
  • 정재홍 (청양 그린웰리스 연구사업단) ;
  • 김하근 (배재대학교 생명유전공학과) ;
  • 이종수 (배재대학교 생명유전공학과)
  • Song, Jung-Hwa (Dept. of Life Science and Genetic Engineering, Paichai University) ;
  • Baek, Seung-Ye (Dept. of Life Science and Genetic Engineering, Paichai University) ;
  • Lee, Dae-Hyoung (Gyonggi-do Agricultural Research and Extension Servies) ;
  • Jung, Jae-Hong (Cheongyang Green Wellness Business, Cheongyang Provincial College) ;
  • Kim, Ha-Kun (Dept. of Life Science and Genetic Engineering, Paichai University) ;
  • Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
  • 투고 : 2011.01.21
  • 심사 : 2011.02.14
  • 발행 : 2011.04.01
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초록

구기자와 맥문동을 이용하여 새로운 생리기능성 전통주를 개발하고자 항고혈압 활성이 보고된 구기자 3품종과 항통풍성을 가진 맥문동 2품종과 시판 Saccharomyces cerevisiae 3종류와 시판 2종류의 발효제를 이용하여 발효시켜 구기자-맥문동 전통주 제조에 적합한 알콜 발효 효모로 Saccharomyces cerevisiae C-2와 당화효소를 생성하는 진균 발효제로 SJ누룩을 최종 선발 하였다. 또한 이들을 이용한 발효 최적조건으로 구기자-맥문동 첨가량과 발효 최적시간 등을 검토하였다. 최종적으로 장명 구기자와 맥문동 1호를 덧밥에 각각 3%씩 첨가하고 Saccharomyces cerevisiae C-2와 SJ 누룩으로 $25^{\circ}C$에서 5일간 발효시켜 고품질의 기호도가 높고 항고혈압 활성과 항통풍성을 가진 새로운 구기자-맥문동 전통주를 개발하였다.

To develop new functional traditional rice wines using Gugija and Liriope tuber as raw materials, screenings of optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L. tuber traditional rice wine were performed with investigation of optimal fermentation condition. Finally, we selected commercial SJ nuruk and Saccharomyces cerevisiae C-2 as optimal nuruk and yeast for Gugija-L. tuber traditional rice wine. Furthermore, a new antihypertensive and anti-gout Gugija-L. tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L. tuber No.1 were added into cooked rice and then fermented at $25^{\circ}C$ for 5 days with SJ nuruk and S. cerevisiae C-2.

키워드

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피인용 문헌

  1. Review on Sools, Korean Traditional Rice Liquors of Ancient Literatures Published in 1400~1600s: Focusing on Single-Brewed Rice Liquors, Danyangju vol.29, pp.2, 2013, https://doi.org/10.9724/kfcs.2013.29.2.193
  2. Changes of Yeasts and Bacterial Flora during the Storage of Korean Traditional Makgeolli vol.39, pp.2, 2011, https://doi.org/10.4489/KJM.2010.39.2.151
  3. Antioxidative and Anti-Diabetes Activity, and Free Amino Acid and Mineral Contents of Beverage with Gugija (Lycii fructus) Extracts vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.207
  4. Study of Quality Control of Traditional Wine Using IT Sensing Technology vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.904
  5. Characteristics of Omegisul with Seeweeds (Sargassum fulvellum and Hizikia fusiformis) and Their Qualities vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.723
  6. Monitoring on Physicochemical Properties of Liriope platyphylla by the Use of Four Dimensional Response Surface vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.560
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  8. Effect of Lycii Fructus Powder Additions on Chicken Breast Jerky Quality vol.26, pp.3, 2017, https://doi.org/10.5934/kjhe.2017.26.3.259
  9. Antioxidative Activity of Beverage with Water and Ethanol Extracts of Maegmundong (Liriope platyphylla) vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.785