Effect of Glasswort (Salicornia herbacea L.) on Nuruk-making Process and Makgeolli Quality

Dried glasswort was used as a raw material in the nuruk- and makgeolli-making process. The antioxidant, polyphenol, and total phenolic contents extracted from glasswort with 10% ethanol were 953 mM, 2,928 mg/kg, and 214 mg/kg, respectively. Saccharomyces cerevisiae generated 9.7 and 72.4 g/L of etha...

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Bibliographic Details
Published inFood science and biotechnology Vol. 19; no. 4; pp. 999 - 1004
Main Authors Jeon, Bo-Young, Seo, Ha-Na, Yun, A-Ram, Lee, In-Hee, Park, Doo-Hyun
Format Journal Article
LanguageKorean
Published 2010
Subjects
antioxidant
nuruk
makgeolli
glasswort
polyphenol
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Summary:Dried glasswort was used as a raw material in the nuruk- and makgeolli-making process. The antioxidant, polyphenol, and total phenolic contents extracted from glasswort with 10% ethanol were 953 mM, 2,928 mg/kg, and 214 mg/kg, respectively. Saccharomyces cerevisiae generated 9.7 and 72.4 g/L of ethanol in glucose-defined medium without glasswort and 20 g/L of glasswort, respectively. Nuruk was prepared from rice, wheat, and a rice-glasswort mixture. Approximately 93, 91, and 123 g/L of ethanol was produced in the makgeolli fermented with rice nuruk (RN), wheat nuruk (WN), and rice-glasswort nuruk (RGN), respectively. Antioxidant, polyphenol, and total phenolic contents in the RGN-makgeolli were significantly higher than in the RN- and WN-makgeolli. The Fe, K, and Mg contents of the RGN-makgeolli were relatively higher than those of the RN- and WN-makgeolli. From these results, it may be suggested that the addition of glasswort to the nuruk-making culture enhanced yeast growth and improved nutritional quality of makgeolli.
Bibliography:KISTI1.1003/JNL.JAKO201026064156547
ISSN:1226-7708
2092-6456