Composition of Organic Acids and Physiological Functionality of Commercial Makgeolli

이상진,; 김지혜,; 정용우,; 박선영,; 신우창,; 박천석,; 홍성렬,; 김계원,

doi:10.9721/kjfst.2011.43.2.206

Cited by 60 publications

(15 citation statements)

References 8 publications

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“…These advantageous effects are antitumor, anti-ulcer, antioxidant activities, cholesterollowering activity, and immune-stimulating activities [4]. Although some EPSs form a biofilm that causes hygiene problems, other EPSs derived from LAB play crucial role in improving the rheology, texture, mouth feel of fermented food formulations in food industry [1,5]. Bioflocculants, bio-absorbents, heavy metal removal agents, drug delivery agents, and others are the new application of EPSs [6].…”

Section: Introductionmentioning

confidence: 99%

Exopolysaccharides Production by Lactic Acid Bacteria

Sanalibaba¹,

Çakmak²

2016

Appli Micro Open Access

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Exopolysaccharides (EPSs) are high molecular weight and biodegradable polymers. They are biosynthesized by a wide range of bacteria. Lactic acid bacteria (LAB) are also able to produce EPSs. EPSs can be classified into two groups. These are homopolysaccharides and heteropolysaccharides. Homopolysaccharides are polymers which are composed of one type of monosaccharide. Heteropolysaccharides are polymers of repeating units. They are composed of two or more types of monosaccharides. Producer microorganisms don't use the bacterial EPSs as energy sources. EPSs have been used in the production of several fermented foods such as thickeners, stabilizers, emulsifiers and gelling or water-binding agents. In addition, EPSs have some positive effects on health. These are to have antitumor effects, immune-stimulatory activity and to lower blood cholesterol. Incubation temperature and time, growth medium, acidity of growth medium and type of strain have an impact on EPSs production.In this review, EPSs production by LAB, including chemical composition, structure, biosynthesis, genetics and application of EPSs produced by LAB is discussed.

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Section: Introductionmentioning

confidence: 99%

Exopolysaccharides Production by Lactic Acid Bacteria

Sanalibaba¹,

Çakmak²

2016

Appli Micro Open Access

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“…and Leuconostoc sp. transformed malic acid (containing 2 carboxyl groups) to lactic acid (containing 1 carboxyl group) (15,16). As a result, the number of carboxyl groups decreased and, correspondingly, the TA decreased during the middle stages of storage.…”

Section: Resultsmentioning

confidence: 99%

“…As a result, the number of carboxyl groups decreased and, correspondingly, the TA decreased during the middle stages of storage. MLF is known to contribute to taste and flavor improvements in makgeolli due to decreases in organic acid and acetaldehyde production over time (16).…”

Section: Resultsmentioning

confidence: 99%

A dye-incorporated chitosan-based CO2 indicator for monitoring of food quality focusing on makgeolli quality during storage

Lee

Meng

Kang

et al. 2015

Food Sci Biotechnol

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A chitosan-based CO 2 indicator that exhibits a prominent visual change depending on different CO 2 levels was developed. The partial pressure of CO 2 in the headspace of food packaging can be considered as a quality indicator of makgeolli. For fabrication of a CO 2 indicator, 0.3% brilliant blue (BB) was incorporated into chitosan dissolved in a 0.1 M HCl solution, and the pH was subsequently adjusted to 7.0. At the beginning of makgeolli storage, the indicator was opaque because chitosan is insoluble at pH 7.0. With an increase in the CO 2 level in the packaging headspace during fermentation, the indicator developed transparency due to dissolution at lower pH values caused by CO 2 . BB dye encapsulated in flocculated chitosan particles was released. The transparency of the indicator was correlated with the makgeolli quality attribute of titratable acidity over the storage time.

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“…약주는 담금 시에 발효제로 투입된 곰팡이와 그 대사산 물까지 포함되어 함께 음용됨으로 발효제로 사용되는 곰팡 이의 특성이 주질의 맛과 향에 중대한 영향을 미치게 된다 (3). 누룩의 연구는 시판 재래누룩의 산 생성 균주의 특성과 시중 약주의 유기산 및 생리활성 등에 관한 연구가 활발하 며 (4,5), 최근에는 전통누룩을 저온 살균하여 잡균을 제거 하여 사용하거나 (6), 증자 처리한 소맥, 보리, 쌀 등의 전분 질에 선별된 단일 또는 복합 미생물로 배양하여 특정 미생 물이 대량 번식된 상태의 개량누룩을 주로 제조하여 사용하 고 있다 (3). 이러한 노력의 일환으로 Yeo S-AO, sterile material pellet-type-Nuruk inoculate Aspergillus oryzae 83-10 fermented while 32 h; SH, Songhak Nuruk, traditional Nuruk.…”

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Properties of Yakju and pellet Nuruk inoculated with Aspergillus oryzae

Jung¹,

Kim²,

Jeon³

et al. 2018

Korean Journal of Food Preservation

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Aspergillus oryzae 83-10 (AO) was inoculated in a wheat pellet with different concentrations of raw materials to produce Nuruk. The sterilized raw material (S) was found to be stable in the production of pellet-Nuruk and was suitable for the production of high enzyme power; high enzyme activity was obtained after fermentation for 32 h. The characteristics of pellet-Nuruk were investigated and the brewing characteristics were compared with those of the commercial SongHak (SH) Nuruk. The enzyme activities (dry base, unit/g) of S-AO (sterilized material and inoculated with A. oryzae) pellet-Nuruk (32 h culture) and the commercial SH Nuruk were compared. The activities of glucoamylase, α-amylase, and acidic carboxypeptidase were significantly higher in S-AO Nuruk. In terms of brewing characteristics, the soluble solid (°Brix) and total acid (%) were significantly higher in the SH mesh, and the amino acid content and alcohol content (%) were significantly higher in the S-AO mesh. The amount of Nuruk added for yakju fermentation was set at 30 unit/g × g of rice weight based on the glucoamylase activity. The enzymatic activity immediately after preparation was 26.69 unit/mL and 17.58 unit/mL for S-AO and SH, respectively. Based on these results, preparing pellet-type Nuruk should considerably save fermentation time compared with traditional Nuruk products.

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Composition of Organic Acids and Physiological Functionality of Commercial Makgeolli

Cited by 60 publications

References 8 publications

Exopolysaccharides Production by Lactic Acid Bacteria

Exopolysaccharides Production by Lactic Acid Bacteria

A dye-incorporated chitosan-based CO2 indicator for monitoring of food quality focusing on makgeolli quality during storage

Properties of Yakju and pellet Nuruk inoculated with Aspergillus oryzae

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