Korean Journal of Mycology (Kor. J. Mycol.)
Sang-Min Bae 1, Sang-Min Han 1, Jong-Myung Choi 2, Jong-Soo Lee 1 and Ha-Kun Kim 1*
1Department of Biomedicinal Science and Biotechnology, Paichai University, Daejeon 35345, Korea
2Department of Horticulture Science, Chungnam National University, Daejeon 34134, Korea
Correspondence to hakun@pcu.ac.kr
Korean Journal of Mycology (Kor J Mycol) December, 2016, 44(4):307-313.
https://doi.org/10.4489/KJM.2016.44.4.307
Received: November 28, 2016; Revised: December 12, 2016; Accepted: December 14, 2016
Published: December, 2016.
© 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.
To develop a functional strawberry Makgeolli, we produced Makgeolli using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry Makgeolli. Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry Makgeolli. The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.
Saccharomyces cerevisiae JSK104, Strawberry Makgeolli