Effect of Microwave Treated-Wild Ginseng on the Quality of Korean Traditional Yakju

Abstract

AbstractsTo increase the quality of Korean traditional yakju, we prepared seed cultures by fermentation at 20 o C for 2 days after addition of 140% water, 3% nuruk and 1.5% yeast into cooked rice. After the 200% cooked rice, 120% water and 0.08% commercial saccharifying enzyme were added to seed cultures and fermented for 2 days at 20 o C, wild ginseng was added and then further fermented for 5 days. Physicochemical properties of traditional yakju were investigated. Ethanol was produced (18.5%) by the addition of 1.2% wild ginseng. However, ethanol content was not increased by addition of microwave treated-wild ginseng and rice (either cooked rice or raw). The traditional yakju obtained by fermentation at 20 o C for 5 days, after 90 sec of microwave treated-wild ginseng was added into main fermentation broth, showed good total acceptability and also contained 791 ppm saponin.

Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions

“…Of all the strains, except AO 2-6, the highest glucoamylase activity was exhibited when inoculated with 3% liquid starter, indicating the optimum condition for starter production. These results are consistent with those reported previously, wherein an excessively increased liquid starter concentration lowered glucoamylase activities [4,22]. In addition, it was confirmed that AN strains exhibited higher glucoamylase activity than AO strains.…”

“…Most of the general bacteria were detected (or not) under both drying conditions, depending on the liquid starter inoculation concentration (Table 2). It is presumed that the inhibitory effect on the growth of spoilage bacteria resulted from the superiority of using a single strain [4]. The presence of Penicillium spp.…”

“…Most countries with developed brewing industries have national or association-level management systems to provide custom fermentation strains, also called starters. However, starters used in the Korean brewing industry are mainly imported, which does not suit the intended purpose nor satisfy various demands [4]. Therefore, securing indigenous resources for microbial fermentation and developing basic source technologies to produce and utilize domestically produced strains or starters that can replace imported strains is crucial.…”