Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Improvement of Shelf-life of Yakju by Membrane Filtration

Membrane Filtration에 의한 약주의 저장성 증진

  • Kang, Mi-Young (Department of Food and Bioengineering, Kyungwon University) ;
  • Park, Young-Seo (Department of Food and Bioengineering, Kyungwon University) ;
  • Mok, Chul-Kyoon (Department of Food and Bioengineering, Kyungwon University) ;
  • Chang, Hak-Gil (Department of Food and Bioengineering, Kyungwon University)
  • 강미영 (경원대학교 식품생물공학과) ;
  • 박영서 (경원대학교 식품생물공학과) ;
  • 목철균 (경원대학교 식품생물공학과) ;
  • 장학길 (경원대학교 식품생물공학과)
  • Published : 1998.10.01
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Abstract

Quality changes of filter-sterilized Yakju were examined by filtration of Yakju through membranes followed by storing at $25^{\circ}C$ for 50 days. To evaluate quality changes of filter-sterilized Yakju, pH, titratable acidity, turbidity, and viable cell numbers of total bacteria, lactic acid bacteria, and yeast were measured. Titratable acidity, turbidity and viable cell numbers of non-sterilized Yakju increased, but pH profile decreased during the storage. In filter-sterilized Yakju, titratable acidity and turbidity did not change, while viable cells of total bacteria, lactic acid bacteria, and yeast were not detected during the storage. Addition of chitosan at the concentration of 0.1% (w/v) decreased the viable cell numbers significantly showing similar pH and titratable acidity profiles with non-sterilized Yakju.

막여과 약주의 저장 중 품질변화를 관찰하기 위하여 여러 가지 종류의 여과막으로 여과한 약주를 $25^{\circ}C$에서 50일간 저장하면서 약주의 pH, 적정산도, 탁도 및 총균수, 젖산균수, 효모수를 측정하였다. 비살균 약주는 저장 중 적정산도, 탁도, 생균수가 증가한 반면 pH는 감소하였다. 막여과 약주의 경우 적정산도와 탁도의 변화가 관찰되지 않았으며 약주내 미생물들이 관찰되지 않아 높은 저장성을 보여주었다. 키토산을 0.1% (w/v) 첨가하였을 경우에는 생균수의 급격한 감소현상을 나타내어 높은 살균력을 지니고 있음을 알 수 있었다.

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