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구기자 잎 막걸리 제조용 효모의 선발 및 최적 알코올 발효조건
김영헌 ( Young Hun Kim ),주정일 ( Jeong Li Joo ),이봉춘 ( Bong Chun Lee ),김현호 ( Hyun Ho Kim ),이종수 ( Jong Soo Lee ) 한국균학회 2013 韓國菌學會誌 Vol.41 No.3
The goal of this study was to screen a useful alcohol fermentative yeast for Gugija leaf makgeolli (GI 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°C for 7 days. Among several GI makgeolli, ethanol contents was the highest in GI makgeolli made by s. cerevisiae F-1. Therefore, we selected S. cerevisiae F-1 as suitable yeast for brewing of GI makgeolli. GI 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 30C 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°C.