The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Changes of Physicochemical Properties and Microbial during Storage of Commercial Makgeolli

시판막걸리의 저장기간에 따른 품질 특성 및 미생물의 변화

  • Kwon, Young-Hee (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Lee, Ae-Ran (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Kim, Jae-Ho (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Kim, Hye-Ryun (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Ahn, Byung-Hak (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
  • 권영희 (한국식품연구원 우리술연구센터) ;
  • 이애란 (한국식품연구원 우리술연구센터) ;
  • 김재호 (한국식품연구원 우리술연구센터) ;
  • 김혜련 (한국식품연구원 우리술연구센터) ;
  • 안병학 (한국식품연구원 우리술연구센터)
  • Received : 2012.11.16
  • Accepted : 2012.12.03
  • Published : 2012.12.31
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Abstract

The aim of this study was to determine changes of physicochemical properties and microorganisms of commercial Makgeolli during storage at $10^{\circ}C$ and $25^{\circ}C$ During storage at $10^{\circ}C$ for 11 days, ethanol contents did not increased up to 7.0%, and pH and total acidity were ranged with 3.12-3.99 and 0.22-0.28%, respectively. Makgeolli which was storaged at $25^{\circ}C$ for 11 days showed more than 7.0% of alcohol contents, pH of 3.96-4.17 and total acidity of 0.27-0.30%. Yeast cell counts showed maximal $2.90-16.00{\times}10^7$ CFU/mL at $10^{\circ}C$ for 3 days and $1.12-29.40{\times}10^7$ CFU/mL at $25^{\circ}C$ for 1 day. Lactic acid bacteria and total bacteria cell counts of Makgeolli which was storaged at $25^{\circ}C$ for 11 days were higher than those $10^{\circ}C$ storage. In preference test, Makgeolli from storage at $10^{\circ}C$ for 11 days was showed the level of 4.9-5.2 points however, Makgeolli from storage at $25^{\circ}C$ for one day showed below 5.0 point.

시판되는 막걸리 3종을 $10^{\circ}C$와 $25^{\circ}C$에 저장하며 이화학적 특성과 미생물의 변화를 분석하였다. $10^{\circ}C$에서 저장한 막걸리의 에탄올 함량은 11일 동안 7.0%를 넘지 않았으며 pH는 3.12-3.99, 총산은 0.22-0.28%였으며 고형분 함량은 저장기간 동안 감소는 것으로 나타났다. $25^{\circ}C$에서 저장 한 막걸리의 에탄올 함량은 저장 9일에 7.0%를 초과하였으며 pH와 총산은 각각 3.96-4.17과 0.27-0.30%로 $10^{\circ}C$에 저장 한 막걸리 보다 높게 나타났으며 고형분 함량은 큰 폭으로 감소하였다. 저장 기간 동안의 효모수는 $10^{\circ}C$와 $25^{\circ}C$에 저장 시 각각 저장 3일과 1일에 $2.90-16.00{\times}10^7$ CFU/mL와 $1.12-29.40{\times}10^7$ CFU/mL로 최대치를 보였으며 세균수는 $25^{\circ}C$에 저장 한 막걸리가 $10^{\circ}C$에 저장한 막걸리에 비하여 높은 것으로 나타났다. 젖산균은 저장 3-7일 높게 나타났는데 $25^{\circ}C$에서 저장한 막걸리에서 $38.90-50.00{\times}10^7$ CFU/mL로 $10^{\circ}C$에 저장 한 막걸리에 비하여 더 높게 검출되었다. 기호도 검사 결과 $25^{\circ}C$에 저장 한 막걸리는 저장 1일 이후부터 5.0 이하의 점수를 보였으며 $10^{\circ}C$에 저장 한 막걸리는 저장 11일 후에도 4.9-5.2 수준을 나타내었다.

Keywords

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