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Analysis of Quality Properties and Fermentative Microbial Profiles of Takju and Yakju Brewed With or Without Steaming Process  

Kim, Min-Ju (Dept. of Food Science and Technology, Chung-Ang University)
Kim, Byoung-Hoon (Dept. of Food Science and Technology, Chung-Ang University)
Han, Jae-Kwang (Dept. of Food Science and Technology, Chung-Ang University)
Lee, Seung-Yeon (Dept. of Food Science and Technology, Chung-Ang University)
Kim, Keun-Sung (Dept. of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.26, no.1, 2011 , pp. 64-69 More about this Journal
Abstract
Steamed rice is usually used as an essential ingredient when Takju or Yakju is brewed in Korea. Alternatively, non-steamed rice can be used to keep thermolabile nutrients and fresh tastes richer in Takju or Yakju. In this study, therefore, the physicochemical properties (ethanol and sugar contents, pH, total acidities, and turbidities) and the fermentative microbial profiles (aerobic mesophillic bacteria (AMB), fungi, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and Escherichia coli and coliforms) have been compared among 4 Takju and 1 Yakju samples brewed using steamed or non-steamed rice. Yakju brewed using non-steamed rice has approximately 2-3 times higher ethanol and sugar contents than other 4 Takjus brewed using steamed or non-steamed rice. The pH and total acidity values of all the 5 samples ranged 3.77-4.30 and 0.12-0.35, respectively. As for turbidities, Yakju brewed using nons-teamed rice was transparent, but other 4 Takjus were not. The AMB and fungal counts for Yakju brewed using nons-teamed rice were approximately $10^4$-fold less than those for 4 Takjus. The LAB counts for Takju and Yakju brewed using non-steamed rice were $10^3$-fold less than those for Takjus brewed using steamed rice. The AAB counts ranged $2-6\;log_{10}\;CFU/mL$ for all the 5 samples. E.coli and coliforms were not detected. Overall, there was no significant difference in microbial counts among 4 Takjus brewed using steamed or non-steamed rice, but Takju has higher microbial counts than Yakju. All the 5 samples were conclusively considered to be hygienically brewed and processed containing plenty of beneficial microorganisms.
Keywords
microbial profiles; Takju; Yakju; steamed rice; non-steamed rice;
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