Shelf-life and Microbiological Study of Sansung Takju

향토주인 산성막걸리의 미생물학적 고찰과 저장성에 관한 연구

  • Yang, Ji-Young (Department of Food Engineering, Pukyung National University) ;
  • Lee, Ke-Ho (Department of Food Science and Technology, Seoul National University)
  • Published : 1996.08.30


Sansung takju, the Korean traditional liquor at a local area of Sansung in Pusan, has been widely drunken due to its tradition in this area. The studies on microorganisms of kokja, fermentation process and shelf-life of takju were carried out. The most abundant microorganism identified from a commercial Sansung kokja was Aspergillus, Mucor, Rhizopus and Penicillium were also identified. In case of a home-made Sansung kokja, Mucor was the most abundant one. Aspergillus, Rhizopus and Absidia were also identified in it. Saccharomyces, Micrococcus and Bacillus were identified in both kokja's but acid production bacteria were not found. Ethanol fermentation was carried out at $25^{\circ}C$ and $30^{\circ}C$ using each kokja. The rate of ethanol production was faster at $30^{\circ}C$ than at $25^{\circ}C$, while higher viable yeast count and final ethanol content were obtained at $25^{\circ}C$ than at $30^{\circ}C$. The ethanol contents of the mashes using a commercial Sansung kokja and a home-made Sansung kokja after 14 days at $25^{\circ}C$ were 11.0% and 12.4%, respectively. The shelf-life of takju was affected more by ethanol content in the product than by storage temperature. The product stored at $-15^{\circ}C$ did not change significantly in acidity but tasted watery due to thawing. In case of Sansung takju containing 6%ethanol, level of acidity increased and pellicle was formed on the surface of the product during storage at $30^{\circ}C$. In case of Sansung takju containing 9% or 12% ethanol, no significant changes in acidity and appearance were observed for 14 days at $30^{\circ}C$.


Sansung takju;kokja;shelf-life