Korean Journal of Mycology (Kor. J. Mycol.)
Young-Hun Kim 1, Jeong-Il Joo 2, Bong-Chun Lee 2, Hyun-Ho Kim 2 and Jong-Soo Lee
1Department of Biomedicinal Science and Biotechnology, Paichai University, Daejeon 302-735, Korea
2Cheongyang Boxthorn Experiment Station, Chungnam Agricultural Research and Extension Service, Cheongyang 345-872, Korea
Correspondence to biotech8@pcu.ac.kr
Korean Journal of Mycology (Kor J Mycol) September 30, 2013, 41(3):167-171.
https://doi.org/10.4489/KJM.2013.41.3.167
Received April 21, 2013; Revised July 19, 2013; Accepted July 22, 2013
Published: September 30, 2013.
© The Korean Society of Mycology
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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 oC 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 oC 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 oC.
Commercial Saccharomyces cerevisiae F-1, Gugija leaf Makgeolli