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http://dx.doi.org/10.4489/KJM.2010.39.2.122

Changes of Quality Characteristics during Storage of Gugija-Liriope tuber Makgeolli Made by Saccharomyces cerevisiae C-2  

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)
Publication Information
The Korean Journal of Mycology / v.39, no.2, 2011 , pp. 122-125 More about this Journal
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
Gugija-Liriope tuber raw makgeolli; Physiological functionality; Quality characteristics; Saccharomyces cerevisiae C-2;
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Times Cited By KSCI : 9  (Citation Analysis)
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