무증자 발아흑미를 이용한 막걸리 제조 시 온도가 미치는 영향 (Comparison of Temperature Effects on Brewing of Makgeolli Using Uncooked Germinated Black Rice)

서지정보

· 발행기관 : 한국생물공학회
· 수록지 정보 : KSBB Journal / 27권 / 4호 / 251 ~ 256페이지
· 저자명 : 김다래, 서보미, 노민희, 김영완

초록

In this study we investigated the effect of temperature on the two-stage fermentation of Makgeolli using uncooked germinated black rice. The fermentation processes were conducted at 15℃ for three weeks and 25℃ for 7 days. The pH of Makgeolli at 25℃ increased from pH3.0 to pH 4.2,which was consistent with that at 15℃. In contrast total acidity of Makgeolli at 15℃ was about half of that at 25℃(0.36% and 0.59%, respectively). By the 7 days-fermentation at 25℃, 11% of alcohol was produced, whereas three weeks were required for the same alcohol production at 15℃. In the case of sugar contents, the amounts of total glucose-equivalent reducing sugars and glucose increased at the end of the fermentation at 25℃ up to 2.25 mg/mL and 3.4 mM,respectively, whereas those at 15℃ were maintained at very low levels (0.18 mg/mL and 0.1 mM, respectively). Such limited supplement of sugars at 15℃ seemed to affect metabolism of yeast, resulting in different composition of organic acid. At 25℃, citric acid that was 73.4 ppm at the initial fermentation was consumed completely, whereas 20 ppm of citiric acid was remained at 15℃. In addition, acetic acid and lactic acid in Makgealli at 15℃ were 53% and 14%of those at 25℃.

영어초록

In this study we investigated the effect of temperature on the two-stage fermentation of Makgeolli using uncooked germinated black rice. The fermentation processes were conducted at 15℃ for three weeks and 25℃ for 7 days. The pH of Makgeolli at 25℃ increased from pH3.0 to pH 4.2,which was consistent with that at 15℃. In contrast total acidity of Makgeolli at 15℃ was about half of that at 25℃(0.36% and 0.59%, respectively). By the 7 days-fermentation at 25℃, 11% of alcohol was produced, whereas three weeks were required for the same alcohol production at 15℃. In the case of sugar contents, the amounts of total glucose-equivalent reducing sugars and glucose increased at the end of the fermentation at 25℃ up to 2.25 mg/mL and 3.4 mM,respectively, whereas those at 15℃ were maintained at very low levels (0.18 mg/mL and 0.1 mM, respectively). Such limited supplement of sugars at 15℃ seemed to affect metabolism of yeast, resulting in different composition of organic acid. At 25℃, citric acid that was 73.4 ppm at the initial fermentation was consumed completely, whereas 20 ppm of citiric acid was remained at 15℃. In addition, acetic acid and lactic acid in Makgealli at 15℃ were 53% and 14%of those at 25℃.

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