• Title/Summary/Keyword: rice makgeolli

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Manufacturing of Korean Traditional Rice Wine, Makgeolli, Supplemented with Strawberry and Its Physicochemical and Microbial Properties during Fermentation (딸기를 첨가한 막걸리의 제조와 발효 과정 중 이화학적 및 미생물학적 특성)

  • Bae, Sang-Min;Han, Sang-Min;Choi, Jong-Myung;Lee, Jong-Soo;Kim, Ha-Kun
    • The Korean Journal of Mycology
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    • v.44 no.4
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    • pp.307-313
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    • 2016
  • To develop a functional strawberry Makgeolli, we produced Makgeolli using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry Makgeolli. Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry Makgeolli. The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.

Characteristics of Blueberry Added Makgeolli (블루베리 첨가 막걸리의 발효특성)

  • Jeon, Mi-Hyang;Lee, Won-Jong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.3
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    • pp.444-449
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    • 2011
  • Blueberry Makgeolli was made with rice by adding different amounts of blueberries, and the fermentation characteristics of Makgeolli were studied during the fermentation process. The pH was the highest (6.6) at the beginning of the fermentation and decreased when the ratio of blueberries increased. The pH was remarkably reduced until the second day, and remained constant until the seventh day of fermentation. The total acidity was significantly increased until the fourth day of fermentation, and remained constant until the seventh day. Sugar contents ($^{\circ}Brix$) and reducing sugar reached the maximum after 2 days of fermentation, and gradually decreased until the seventh day. Alcohol content of control (0% blueberries) increased continuously until the seventh day of fermentation and was at 13.4%. Alcohol content of 20% blueberry Makgeolli reached the maximum on the 4th day of fermentation and slowly decreased to 10.2% until the seventh day. Total viable bacterial cell counts and yeast cell counts showed the maximum values at the third day of fermentation. In sensory evaluation, the color of the control sample was the most favored by the panelists whereas 20% blueberry sample was the least favored. There were no significant differences in flavor and taste, but overall preference was high in Makgeolli with less than 10% of blueberries.

Diversity of Lactic Acid Bacteria (LAB) in Makgeolli and Their Production of γ-Aminobutyric Acid (막걸리에서 분리한 Lactic Acid Bacteria (LAB)의 다양성 분석과 γ-aminobutyric acid 생산능 연구)

  • Lee, Hye-Lim;Kang, Ki-Won;Seo, Dong-Ho;Jung, Jong-Hyun;Jung, Dong-Hyun;Kim, Gye-Won;Park, Sun-Young;Shin, Woo-Chang;Shim, Hyoung-Seok;Park, Cheon-Seok
    • Korean Journal of Food Science and Technology
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    • v.47 no.2
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    • pp.204-210
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    • 2015
  • Makgeolli is made from rice or flour, yeast, and nuruk, a fermentation starter. The flavor of makgeolli is affected by sugars, amino acids, organic acids and volatile flavor compounds produced by various microorganisms. In this study, lactic acid bacteria (LAB) were isolated from unsterilized makgeolli samples collected from several provinces in Korea, and then later identified. Under anaerobic conditions, LAB density ranged from $5.0{\times}10^6$ to $1.5{\times}10^8CFU/mL$; yeast density ranged from $2.5{\times}10^7$ to $1.5{\times}10^8CFU/mL$. Of the LAB isolated from makgeolli, 1,126 were analyzed using restriction fragment length polymorphism (PCR-RFLP) analysis of 16S rRNA, which allowed for classification into five groups. Of the 1,126 LABs tested, 130 produced ${\gamma}$-aminobutyric acid (GABA).

Anti-proliferative and Pro-apoptotic Effects by Lees Extracts of Ehwa Makgeolli Containing Oriental Herbs (한방이화주 주박 추출물에 의한 암세포 항성장 및 세포사멸 기전 연구)

  • Kwon, Min-Jeong;Lee, Seung Hoon;Chung, Chung Wook;Sohn, Ho-Yong;Shin, Woo-Chang;Kim, Jong-Sik
    • Journal of Life Science
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    • v.26 no.2
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    • pp.241-246
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    • 2016
  • In the present study, ethanol extracts and their subsequent organic solvent fractions were extracted from the lees of Ehwa Makgeolli containing oriental herbs, a commercialized traditional Korean rice wine, and the prepared lees samples were designated as from KSD-E3-1 to KSD-E3-5. First, their effects on cell viability and on the expression of pro-apoptotic ATF3 and NAG-1 genes in human colorectal HCT116 cells were investigated. Among the treated lees samples, the hexane fraction (KSD-E3-2) and the ethyl acetate fraction (KSD-E3-3) of lees extracts from Ehwa Makgeolli significantly reduced cell viabilities, in a dose dependent manner. The treatment with KSD-E3-2 and KSD-E3-3 also increased the expression of pro-apoptotic NAG-1 and ATF-3 genes and their proteins, which were detected with RT-PCR and Western blot analysis, respectively. In addition, poly-(ADP-ribose) polymerase (PARP) cleavage was detected by treatment with the fraction KSD-E3-3, indicating that KSD-E3-3 could induce apoptosis in HCT116 cells. Interestingly, this PARP cleavage was recovered by transfection of NAG-1 small interfering RNA. The results indicate that NAG-1 is one of the genes responsible for apoptosis induced by the fraction KSD-E3-3 from Ehwa Makgeolli. Overall, the findings may help in understanding the molecular mechanisms of the anti-proliferative and pro-apoptotic activities mediated by the lees of Ehwa Makgeolli.

Lactic Acid Fermentation with Rice Koji as a Carbon Source (탄소원으로서 입국을 이용한 유산균 발효)

  • Park, Suk-Gyun;Ohk, Seung-Ho;Kim, Jin-Man
    • KSBB Journal
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    • v.30 no.1
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    • pp.33-37
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    • 2015
  • Recently, several health benefits of rice wine, makgeolli, were known due to the interest on the traditional Korean liquor and the researches on the rice wine are increasing. Organic acids produced during the process of rice wine fermentation play important roles in the taste and flavor. In this study, we have examined the optimal conditions for lactic acid production in rice koji as a carbon source. Skim milk was also used as a supplementary ingredient for the optimization of lactic acid fermentation. Bacterial growth of Lactobacillus sakei was monitored under this condition. The pH, acidity of the culture and the ethanol tolerance of this bacterium were also tested. Through these experiments, we were able to optimize the growth condition of lactic acid bacteria by the addition of skim milk. This was also able to affect the change of pH, acidity, sugar concentration and alcohol tolerance, which might contribute to the improvement of the quality of rice wine. The optimal condition for the growth was 2 days with 10% (w/v) of skim milk concentration. With these results, it was confirmed that rice koji was an effective carbon source for the growth of lactic acid bacteria.

Analysis of E,E-farnesol and squalene in makgeolli using stir bar sorptive extraction coupled with gas chromatography-mass spectrometry (SBSE-GCMS를 이용한 막걸리 중의 E,E-farnesol과 squalene분석법)

  • Ha, Jaeho;Shim, You-Shin;Cho, Yongsun;Seo, Dongwon;Jang, Hyewon;Jang, Hyejin
    • Analytical Science and Technology
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    • v.27 no.1
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    • pp.60-65
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    • 2014
  • The aim of this study was to establish an analytical method for the determination of E,E-farnesol and squalene in makgeolli, which is a traditional type of Korean fermented rice wine. E,E-farnesol and squalene in makgeolli were extracted using stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry. SBSE was found to be an effective method for analyzing the E,E-farnesol and squalene levels in makgeolli. The linear dynamic range of the SBSE method for detecting E,E-farnesol and squalene ranged from 0.5 to 200 ng/mL with $R^2=0.9974$ for E,E-farnesol and 100 to 50000 ng/mL with $R^2=0.9982$ for squalene. The limit of detection and the limit of quantification using the SBSE method were 0.1 and 0.5 ng/mL for E,E-farnesol and 15.0 and 40.0 ng/mL for squalene, respectively. The average recoveries obtained were, quantitatively, 101-107% for E,E-farnesol and 98-103% for squalene, respectively, supporting the accuracy of the SBSE-GCMS method.

Proteomic Analysis of Proteins Increased or Reduced by Ethanol of Lactobacillus plantarum ST4 Isolated from Makgeolli, Traditional Korean Rice Wine

  • Lee, Seung-Gyu;Lee, Kang-Wook;Park, Tae-Heung;Park, Ji-Yeong;Han, Nam-Soo;Kim, Jeong-Hwan
    • Journal of Microbiology and Biotechnology
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    • v.22 no.4
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    • pp.516-525
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    • 2012
  • LAB were isolated from makgeolli locally produced around Jinju, Gyeongnam, S. Korea during spring of 2011. Randomly selected 11 isolates from MRS agar plates were identified first by API CHL 50 kits and then 16S rRNA gene sequencing. All 11 isolates were identified as Lactobacillus plantarum. Among them, ST4 grew in MRS broth with ethanol up to 10%, showing the highest alcohol resistance. L. plantarum ST4 was moderately resistant against acid and bile salts. When cellular proteins of L. plantarum ST4 under ethanol stress were analyzed by two-dimensional gel electrophoresis (2DE), the intensities of 6 spots increased, whereas 22 spots decreased at least 2-fold. Those 28 spots were identified by peptide mass fingerprinting (PMF). FusA2 (elongation factor G) increased 18.8-fold (6% ethanol) compared with control. Other proteins were AtpD (ATP synthase subunit beta), DnaK, GroEL, Tuf (elongation factor Tu), and Npr2 (NADH peroxidase), respectively. Among the 22 proteins decreased in intensities, lactate dehydrogenases (LdhD and LdhL1) were included.

Analysis of Microflora Profile in Korean Traditional Nuruk

  • Song, Sang Hoon;Lee, Chunghee;Lee, Sulhee;Park, Jung Min;Lee, Hyong-Joo;Bai, Dong-Hoon;Yoon, Sung-Sik;Choi, Jun Bong;Park, Young-Seo
    • Journal of Microbiology and Biotechnology
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    • v.23 no.1
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    • pp.40-46
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    • 2013
  • A variety of nuruk were collected from various provinces in Korea, and their microflora profiles were analyzed at the species level. A total of 42 nuruk samples were collected and when the viable cell numbers in these nuruk were enumerated, the average cell numbers of bacteria, fungi, yeast, and lactic acid bacteria from all nuruk were 7.21, 7.91, 3.49, and 4.88 log CFU/10 g, respectively. There were no significant differences in viable cell numbers of bacteria or fungi according to regions collected. Bacillus amyloliquefaciens and B. subtilis were the predominant bacterial strains in most samples. A significant portion, 13 out of 42 nuruk, contained foodborne pathogens such as B. cereus or Cronobacter sakazakii. There were various species of lactic acid bacteria such as Enterococcus faecium and Pediococcus pentosaceus in nuruk. It was unexpectedly found that only 13 among the 42 nuruk samples contained Aspergillus oryzae, the representative saccharifying fungi in makgeolli, whereas a fungi Lichtheimia corymbifera was widely distributed in nuruk. It was also found that Pichia jadinii was the predominant yeast strain in most nuruk, but the representative alcohol fermentation strain, Saccharomyces cerevisiae, was isolated from only 18 out of the 42 nuruk. These results suggested that a variety of species of fungi and yeast were distributed in nuruk and involved in the fermentation of makgeolli. In this study, a total of 64 bacterial species, 39 fugal species, and 15 yeast species were identified from nuruk. Among these strains, 37 bacterial species, 20 fungal species, and 8 yeast species were distributed less than 0.1%.

Harmony of Food Pairing with Korean Traditional Liquor (전통주와 음식과의 조화도 연구)

  • lee, Seung Eun;Cho, Mi Sook
    • Journal of the Korean Society of Food Culture
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    • v.36 no.2
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    • pp.158-167
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    • 2021
  • This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

Attractants and Trap Development for Ussur Brown Katydid, Paratlanticus ussuriensis (Orthoptera : Tettigoniidae) (갈색여치의 유인물질 탐색과 트랩개발)

  • Noh, Doo-Jin;Yang, Jeong-Oh;Moon, Sang-Rae;Yoon, Chang-Mann;Kang, Shin-Ho;Ahn, Ki-Su;Kim, Gil-Hah
    • The Korean Journal of Pesticide Science
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    • v.12 no.3
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    • pp.256-261
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    • 2008
  • Recently, Ussur brown katydid outbreaks caused a serious pest problem in areas of Yeongdong, Chungbuk. This study was performed to control the pest with environment-friendly method. Trap was made of PET plastic bottles that easily found near farmhouse. Attractant materials such as oak (Quercus acutissima) leaf, fruits (peach, apple, grapefruit and pear) sarcocarp or its juices, rice wine (makgeolli) and fish meal were directly applied into the manufactured trap and investigated for the attraction efficacy compared with the funnel trap. During one day, manufactured trap (fish trap) attracted the Ussur brown katydid more than funnel trap. The efficacy of attractant materials were as follows: peach juice (32.7 adults) > rice wine+fish meal (31.3 adults) > rice wine (27.0 adults) > pear juice (19.0 adults) > apple juice (17.2 adults) > fish meal (16.7 adults) > grapefruit juice (14.4 adults) > oak leaf (2.3 adults). The attractive efficacy of fruit juices to ussur brown katydid was more than fruit carcocarps, and the trap hangover 1m in height more than that on ground. The composition of rice wine and fish meal prolonged its efficacy when treated with disinfectant.