Saccharomyces cerevisiae C-2로 제조한 구기자-맥문동 막걸리의 저장 중 품질특성의 변화

• Published in: Hangug gynnhaghoi ji Vol. 39; no. 2; pp. 122 - 125
• Main Authors: 백승예, Seung Ye Baek, 남윤규, Yun Gyu Nam, 주정일, Jung Il Ju, 이종수, Jong Soo Lee
• Format: Journal Article
• Language: Korean
• Published: 한국균학회 01.08.2011
• Subjects: Gugija-Liriope tuber raw makgeolli; Physiological functionality; Quality characteristics; Saccharomyces cerevisiae C-2; 생물학; Gugija-Liriope tuber raw makgeolli; Saccharomyces cerevisiae C-2; Physiological functionality; Quality characteristics
• ISSN: 0253-651X; 2383-5249

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℃ and 20℃. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at 4℃ and 6 days storage at 20℃, 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℃. Total acceptability of 9 days storage makgeolli at 4℃ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at 4℃ in this respect of ethanol contents, antihypertensive action and total acceptability.