The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Screen of a Novel Yeast for Brewing of Gugija Leaf Makgeolli and Optimal Alcohol Fermentation Condition

구기자 잎 막걸리 제조용 효모의 선발 및 최적 알코올 발효조건

  • Kim, Young-Hun (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Joo, Jeong-Il (Cheongyang Boxthorn Experiment Station, Chungnam Agricultural Research and Extension Service) ;
  • Lee, Bong-Chun (Cheongyang Boxthorn Experiment Station, Chungnam Agricultural Research and Extension Service) ;
  • Kim, Hyun-Ho (Cheongyang Boxthorn Experiment Station, Chungnam Agricultural Research and Extension Service) ;
  • Lee, Jong-Soo (Department of Biomedicinal Science and Biotechnology, Paichai University)
  • 김영헌 (배재대학교 바이오.의생명공학과) ;
  • 주정일 (충남농업기술원 청양 구기자 시험장) ;
  • 이봉춘 (충남농업기술원 청양 구기자 시험장) ;
  • 김현호 (충남농업기술원 청양 구기자 시험장) ;
  • 이종수 (배재대학교 바이오.의생명공학과)
  • Received : 2013.04.21
  • Accepted : 2013.07.22
  • Published : 2013.09.30
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Abstract

The goal of this study was to screen a useful alcohol fermentative yeast for Gugija leaf makgeolli (Gl makgeolli) brewing and establish its optimal fermentation condition. Gugija leaves with various alcohol fermentative yeasts were added into the mixture of cooked non-glutinous rice and koji, and then fermented at $25^{\circ}C$ for 7 days. Among several Gl makgeolli, ethanol contents was the highest in Gl makgeolli made by S. cerevisiae F-1. Therefore, we selected S. cerevisiae F-1 as suitable yeast for brewing of Gl makgeolli. Gl makgelli with the best total acceptability and high antihypertensive action was obtained when cooked non-glutinous rice (120 g), boiled D.W (100 mL) and JJ koji (60.5 g/300 sp) were mixed and fermented for 2 days at $30^{\circ}C$ with S. cerevisiae F-1 (5%), and added again cooked non-glutinous rice (150 g), glutinous rice (100 g), D.W (500 mL) and Gugija leave (0.1%/cooked rice) and further fermented for 5 days at $25^{\circ}C$.

구기자 잎의 이용 범위 확대를 통한 폐기처리 비용 경감과 구기자 잎 약리효능의 부가적 이용 등을 목적으로 구기자 잎의 첨가가 전통 막걸리의 품질과 항고혈압활성에 미치는 영향을 조사하였다. 먼저 구기자 잎 막걸리 제조용 최적 효모를 선발한 결과, 우수 알코올 발효 효모로 시판 Saccharomyces cerevisiae F-1을 최종 선발하였다. 최적 알코올 발효조건을 검토한 결과 먼저 증자 멥쌀 120 g을 끓는물 100 mL로 호화시킨 후 시판 JJ곡자(300 sp) 60.5 g과 위에서 선발한 Saccharomyces cerevisiae F-1 활성액 5%를 첨가하여 $30^{\circ}C$에서 2일간 발효시켜 밑술을 제조하였다. 여기에 다시 증자 멥쌀 150 g과 찹쌀 100 g, 담금용수 500 mL을 혼합한 다음 구기자 잎을 증자미의 0.1%를 첨가하여 $25^{\circ}C$에서 5일간 발효시켜 여과했을 때 기호도가 우수하면서 항고혈압성 안지오텐신 전환효소 활성이 55.4%로 비교적 높은 구기자 잎 막걸리를 제조할 수 있었다.

Keywords

References

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