JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quality characteristics of whey Makgeolli by Kluyveromyces marxianus
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 4,  2015, pp.528-534
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.4.528
 Title & Authors
Quality characteristics of whey Makgeolli by Kluyveromyces marxianus
Kim, Su-Hwan; Huh, Chang-Ki; Kim, So-Mang; Cho, In-Kyung; Kim, Yong-Doo;
  PDF(new window)
 Abstract
This study was performed to analyze the processing and quality characteristics of whey Makgeolli prepared with different types of yeast and ratio of the whey content. Lactose content of yeast culture medium containing S. cerevisiae. was 1.36% whereas lactose content of yeast culture containing K. marxianus KCCM 12015 was very little. Yeast culture of both K. marxianus KCCM 35455 and K. marxianus KCCM 50700 did not produce lactose. Until the 10th day, ethanol production ability of S. cerevisiae, K. marxianus KCCM 12015, K. marxianus KCCM 35455, and K. marxianus KCCM were 0.31%, 2.51%, 2.53%, and 2.59%, respectively. Total acids content increased rapidly with the increase in the addition of whey content in the initial 2 days and then decreased during 4~10 days of fermentation. In the aspect of pH, the pH was rapidly decreased in the initial 2 days and then increased until 10th day of fermentation with the increase in whey content. Ethanol content of whey Makgeollis at 10th day of fermentation was the highest in yeast culture containing K. marxianus. From the sensory evaluation, the flavor score of whey Makgeollisin was higher than that of control. The color and taste scores were increased as the increase in the addition of whey. The comprehensive preference indicated that Makgeolli prepared with 100% whey was the best among other samples.
 Keywords
Makgeolli;Kluyveromyces marxianus;whey;fermentation;lactose;
 Language
Korean
 Cited by
 References
1.
Kim GY, Kim SH, Kim WS, Kim CH, Nam MS, Moon YI, Bae IH, Oh SJ, Yoon SS, Lee SW, Lee WJ, Jun WM, Ha WG (2011) Milk processing technology. Yu Han Publishing Co., Seoul, Korea, p 287

2.
Kim HU (1999) Milk processing technology : based process․manufacture of milk product. Sun Jin Publishing Co., Seoul, Korea, p 517

3.
Ronsivalli LJ, Vieira ER (1990) Elementary food science 3rd edition. Van Nostrand Reinhold Co., NY, USA, p 226

4.
Kosikowski FV (1979) Whey utilization and whey products. J Dairy Sci, 62, 1149-1155 crossref(new window)

5.
Park HM, Hong YH, Oh SH (1988) Studies on the development of whey drinks. Korean J Dairy Sci, 10, 92-100

6.
Nam MS (2013) Health benefits and industrial availability of whey. Korean J Food Sci Ani Resour, 2, 2

7.
Kosikowski FV (1982) Cheese and fermented milk foods 2nd ed. Edwards Bros Inc., Ann Arbor, MI, USA

8.
Kim SH (2011) Studies on production of health beverage using whey protein and whey. MS Thesis. Konkuk University, Seoul, Korea, p 1

9.
Zafar S, Owais M (2006) Ethanol production from crude whey by Kluyveromyces marxianus. Biochem Eng J, 27, 295-298 crossref(new window)

10.
Dragone G, Mussatto SI, Oliveira JM, Teixeira JA (2009) Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation. J Food Chem, 112, 929-935 crossref(new window)

11.
Gawel J, Kosikowski FV (1978) Improving alcohol fermentation in concentrated ultra filtration permeates of cottage cheese whey. J Dairy Sci, 43, 1717-1719

12.
Kosikowski FV, Wzorek W (1977) Whey wine from concentrates of reconstituted acid whey powder. J Dairy Sci, 60, 1982-1986 crossref(new window)

13.
Shim YS, Kim JW, Yoon SS (1998) Alcohol fermentation of cheese whey by Kluyveromyces marxianus and lactic acid bacteria. Korean J Food Sci Technol, 30, 161-167

14.
Kim SP, Paek HK, Kim DH, Heo TR (1995) Utilization of cheese whey for alcohol fermentation medium. Korean J Food Sci Technol, 27, 878-884

15.
Yang JY, Lee KH (1996) Shelf-life and microbiological study of Sansung Takju. Korean J Food Sci Technol, 28, 779-785

16.
Lee YJ, Yi HC, Hwang KT, Kim DH, Kim HJ, Jung CM, Choi YH (2012) The qualities of Makgeolli (Korean rice wine) made with different rice cultivars, milling degrees of rice and Nuruks. Korean J Soc Food Sci Nutr, 41, 1785-1791 crossref(new window)

17.
Park CW (2012) Quality characterization of rice Makgeolli prepared by using different ferment mixtures and yeasts strains. MS Thesis. Kyungpook National University, Daegu, Korea

18.
Lee HN (2013) Quality characteristics of Makgeolli added with cranberry. MS Thesis. Myongji University, Seoul, Korea

19.
Kim EK, Chang YH, Ko JY, Jeong YH (2013) Quality characteristics of Makgeolli added with kiwifruit (Actinidia deliciosa). J Korean Soc Food Sci Nutr, 42, 1821-1828 crossref(new window)

20.
Lee HW (2008) Studies on Takju brewing with birch sap. MS Thesis. Seoul National University of Technology, Seoul, Korea

21.
Son HS, Park BD, Ko BK, Lee CH (2011) Quality characteristics of Takju produced by adding different amounts of water. Korean J Food Sci Technol, 43, 4, 453-457 crossref(new window)

22.
Wilson AM, Work TM, Bushway AA, Bushway RJ (1981) HPLC determination of fructose, glucose and sucrose in potatoes. J Food Sci, 46, 300 crossref(new window)

23.
Jung DH, Jang HG (1982) Newest food analysis. Samjungdang Publishing Co., Seoul, Korea

24.
Vidal-Valverde C, Prodanov M, Sierra I (1997) Natural fermentation of lentils : influence of time, temperature and flour concentration on the kinetics of thiamine, riboflavin and niacin. Eur Food Res Technol, 205, 464-469

25.
Duncan DB (1955) Multiple range and multiple F test. Biometrics, 11, 1-42 crossref(new window)

26.
Charis M, Galanakis, Stathis Chasiotis, George Botsaris, Vassilis Gekas (2014) Separation and recovery of proteins and sugars from halloumi cheese whey. Food Res Int, 65, 477-483 crossref(new window)

27.
NAQS (2013) Criteria of alcohol quality certification. National agricultural products quality management Service Announcement, No. 2013-12

28.
Kwon SJ (2010) Analysis of microbial diversity in Makgeolli fermentation. MS Thesis. Dankook University, Yongin, Korea

29.
Kim SY, Kim EK, Yoon SJ, Namji Jo, Jung SK, Kwon SH, Chang YH, Jeong YH (2011) Physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with cucumber during fermentation. J Korean Soc Food Sci Nutr, 40, 223-228 crossref(new window)

30.
Park CW, Jang SY, Park EJ, Yeo SH, Jeong YJ (2012) Quality characteristics of rice Makgeolli prepared by mashing types. Korean J Food Sci Technol, 44, 2, 207-215

31.
Lee JS, Lee TS, Noh BS, Park SO (1996) Quality characteristics of mash of Takju prepared by different raw materials. Korean J food Sci Technol, 28, 330-336

32.
Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim GW (2011) Composition of organic acids and physiological functionality of commercial Makgeolli. Korean J Food Sci Technol, 43, 206-212 crossref(new window)