The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Changes of Quality Characteristics during Storage of Gugija-Liriope tuber Makgeolli Made by Saccharomyces cerevisiae C-2

Saccharomyces cerevisiae C-2로 제조한 구기자-맥문동 막걸리의 저장 중 품질특성의 변화

  • Baek, Seung-Ye (Department of Life Science and Genetic Engineering, Paichai University) ;
  • Nam, Yun-Gyu (Cheongyang Boxhorn Experimental Station, Chungnam Agriculture Research & Extension Service) ;
  • Ju, Jung-Il (Cheongyang Boxhorn Experimental Station, Chungnam Agriculture Research & Extension Service) ;
  • Lee, Jong-Soo (Department of Life Science and Genetic Engineering, Paichai University)
  • 백승예 (배재대학교 생명유전공학과) ;
  • 남윤규 (충남 농업기술원 청양 구기자 시험장) ;
  • 주정일 (충남 농업기술원 청양 구기자 시험장) ;
  • 이종수 (배재대학교 생명유전공학과)
  • Received : 2011.07.14
  • Accepted : 2011.07.21
  • Published : 2011.08.01
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Abstract

The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at $4^{\circ}C$ and $20^{\circ}C$. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at $4^{\circ}C$ and 6 days storage at $20^{\circ}C$, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at $4^{\circ}C$. Total acceptability of 9 days storage makgeolli at $4^{\circ}C$ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at $4^{\circ}C$ in this respect of ethanol contents, antihypertensive action and total acceptability.

Keywords

References

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