Changes in Microbial and Physicochemical Properties of Single-Brewed Makgeolli by High Hydrostatic Pressure Treatment during Fermentation

하수정,; 양승국,; 인예원,; 김윤지,; 오세욱,

doi:10.3746/jkfn.2012.41.8.1176

Cited by 9 publications

(7 citation statements)

References 6 publications

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“…The amino acid value was determined by mixing a sample of known acidity with 5 mL of formalin (Yakuri Pure Chemicals Co., Ltd.) and 0.1 N NaOH [15]. Free amino nitrogen (FAN) was quantitated with glycine (Junsei Chemical Co., Ltd., Tokyo, Japan) using the ninhydrin method [16]. The soluble solids (Brix) were measured three times using a portable digital refractometer (PR101, ATAGO ® , Tokyo, Japan) [4].…”

Section: Physicochemical Characteristics Of Beermentioning

confidence: 99%

“…Approximately 50% (w/v) of the amino acids present in beer serves as the nutrient source of yeast. The amount is then reduced using proteins and peptides in metabolic processes, and the remaining amino acids are present as components of beers [16]. The amino acid (glycine) content ranged from 7.90 g/100 mL (A. oryzae CF1003) to 8.97 g/100 mL (A. awamori KCCM 30790).…”

Section: Physicochemical Characteristics Of the Beermentioning

confidence: 99%

“…The FAN content is related to the degradation products of proteins. It needs to decrease during fermentation because higher FAN concentrations result in a more turbid beer, which also reduces the stability of the foam [16,26]. The FAN content necessary for the fermentation of beer yeast is approximately 20 mg per 100 mL of wort [3].…”

Section: Physicochemical Characteristics Of the Beermentioning

confidence: 99%

“…The color or chromaticity of beers is affected by phenolic compounds. Chromaticity is also affected by the Maillard reaction while brewing water and during the manufacturing, fermentation, and aging processes [16]. Thus, the color of beer becomes darker depending on the quality of added ingredients and brewing water, the delay in manufacturing, filtering, and fermentation processes; and excessive heating [3,17].…”

Section: Physicochemical Characteristics Of the Beermentioning

confidence: 99%

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Physicochemical characteristics of beer with rice nuruk

Sun-a

Ye-seul

Jeong

et al. 2020

JABC

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Beer production with rice or other malt substitutes suffers from a lack of suitable enzymes for saccharification. For this reason, rice nuruk (fermentation starter) was tested as a starch replacement for malt in the saccharification process of beer production. The results of this study show that the enzyme activities of rice nuruk made with brewing fungi were higher than those of malt. Saccharification and glucoamylase activities were high in Aspergillus awamori KCCM 30790 and α-amylase activity was high in Aspergillus oryzae CF1003. Overall, malt beer had significantly higher alcohol, pH, total acid, volatile acids, amino acids, free amino nitrogen, bitterness unit and ΔE than rice nuruk beer. Where as Aspergillus awamori KCCM 30790 beer had significantly higher soluble solids, reducing sugar than malt beer. According to a sensory evaluation, malt beer was better color, flavor and Aspergillus oryzae CF1003 beer was better taste, texture, overall acceptability than other beer. Therefore Aspergillus awamori KCCM 30790 beer was suitable considering enzyme activities (saccharification, glucoalmylase) and physicochemical characteristics (soluble solids, reducing sugar). And then Aspergillus oryzae CF1003 beer was suitable considering sensory evaluation (taste, texture, overall acceptability). Therefore rice nuruk like Aspergillus awamori KCCM 30790 and Aspergillus oryzae CF1003 were suitable as a substitute material that can replace for malt in beer proceccing.

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Section: Physicochemical Characteristics Of Beermentioning

confidence: 99%

Section: Physicochemical Characteristics Of the Beermentioning

confidence: 99%

Section: Physicochemical Characteristics Of the Beermentioning

confidence: 99%

Section: Physicochemical Characteristics Of the Beermentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical characteristics of beer with rice nuruk

Sun-a

Ye-seul

Jeong

et al. 2020

JABC

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“…그러 나 기존에 발표된 연구결과는 쌀을 맥주 가공에 적용하기 위한 가공 및 품질특성에 관한 연구가 중심이었고, 쌀맥주 를 제조하는데 적합한 벼 품종에 선정에 관한 연구는 이루 어지지 않았다. 최근 본 연구팀은 연질미가 일반미보다 쌀 맥주 제조에 용이하며 한가루 품종으로 현미 40%를 첨가한 쌀맥주 제조공정을 확립하여 발표한 바 있다 (10,11 The commercial beer containing about 30% of rice was remarked irrespective of own brand.…”

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Evaluation of quality characteristics of beer by addition of rice rate

Lee¹,

Park²,

Park³

et al. 2017

Korean Journal of Food Preservation

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In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color. Key words：rice, beer, rice rate, quality 서 론 1) 국내 주류시장은 경제발전과 함께 꾸준히 성장해왔으며, 맥주는 2014년도 국세청 기준 전체 주류 출고량의 55.1%로 가장 높은 비중을 차지하고 있다(1). 최근 수입맥주시장의 급성장으로 2014년 맥주 수입은 관세청 추산 1억 1천만불 규모로 연평균 23.2% 증가하고 있으며(2), 이러한 시장 다 변화에 따라 좀 더 다양한 제품에 대한 소비자들의 요구가 높아지고 있다(3). 벼(Rice, Orzya sativa L.)는 우리나라를 비롯한 아시아권 을 중심으로 주식으로 섭취하고 있는 대표 작물 중 하나이 다. 하지만 식생활의 서구화 등으로 인한 다양한 사회적

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Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Kim,

Kim

2023

Cereal Chem

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Background and ObjectivesTraditional Korean rice wine (makgeolli), contains various microorganisms, including lactic acid bacteria (LAB). This study investigated the utilization of biji, a by‐product of soy processing, as a substitute for rice in makgeolli fermentation. We evaluated the functional properties of biji‐makgeolli and examined the probiotic properties of LAB isolated from it.FindingsBiji‐makgeolli exhibited lower sugar and alcohol contents and higher pH and acidity than 100% rice makgeolli (control). Moreover, biji‐makgeolli displayed higher total viable cells (5.54‐6.32 log CFU/g), yeast (4.23‐6.59 log CFU/g), and LAB (5.44‐6.48 log CFU/g) than control (5.26, 2.59, and 5.23 log CFU/g), which increased with biji addition. Furthermore, biji‐makgeolli showed higher total phenolic content, antioxidant capacity, and α‐glucosidase inhibitory activity, increasing with biji addition. Three LAB strains were isolated from makgeolli, identified as Pediococcus pentosaceus (P. pentosaceus)‐KX886792 in control (CW) and P. pentosaceus‐KX886790 (RW) and Lactobacillus coryniformis (L. coryniformis) (RM) in 50% biji replaced makgeolli. All groups (CW, RW, RM) survived exposure to pH 3 for 3 h and 0.3% bile salts for 24 h and exhibited the ability to adhere to HT‐29 cells. RW (20.7%) and RM (27.5%) showed antioxidant effects, having higher ABTS+ values than CW (7.5%). The expression of TNF‐α and IL‐8 was significantly suppressed in RW and RM compared with that in CW. RW and RM showed antimicrobial activity against E. coli. Additionally, RM was active against Staphylococcus aureus and exhibited a cholesterol‐lowering effect.ConclusionsBiji enhances the antioxidant capacity of makgeolli, and LAB isolated from biji‐makgeolli exhibit potential probiotic properties.Significance and NoveltyBiji is a potential additive for producing plant‐derived LAB in makgeolli and developing functional foods.This article is protected by copyright. All rights reserved.

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Changes in Microbial and Physicochemical Properties of Single-Brewed Makgeolli by High Hydrostatic Pressure Treatment during Fermentation

Cited by 9 publications

References 6 publications

Physicochemical characteristics of beer with rice nuruk

Physicochemical characteristics of beer with rice nuruk

Evaluation of quality characteristics of beer by addition of rice rate

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

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