구기자 잎 막걸리 제조용 효모의 선발 및 최적 알코올 발 효조건

• Published in: Hangug gynnhaghoi ji pp. 167 - 171
• Main Authors: 김영헌, 주정일, 이봉춘, 김현호, 이종수
• Format: Journal Article
• Language: Korean
• Published: 한국균학회 01.09.2013
• Subjects: 생물학
• ISSN: 0253-651X; 2383-5249

The goal of this study was to screen a useful alcohol fermentative yeast for Gugija leaf makgeolli (Gl makgeolli)brewing and establish its optimal fermentation condition. Gugija leaves with various alcohol fermentative yeasts were added into the mixture of cooked non-glutinous rice and koji, and then fermented at 25oC for 7 days. Among several Gl makgeolli, ethanol contents was the highest in Gl makgeolli made by S. cerevisiae F-1. Therefore, we selected S. cerevisiae F-1 as suitable yeast for brewing of Gl makgeolli. Gl makgelli with the best total acceptability and high antihypertensive action was obtained when cooked non-glutinous rice (120 g), boiled D.W (100 mL) and JJ koji (60.5 g/300 sp) were mixed and fermented for 2 days at 30oC with S. cerevisiae F-1 (5%), and added again cooked non-glutinous rice (150 g), glutinous rice (100 g), D.W (500 mL) and Gugija leave (0.1%/cooked rice) and further fermented for 5 days at 25℃. KCI Citation Count: 10