Changes of Yeasts and Bacterial Flora during the Storage of Korean Traditional Makgeolli
2011
Min, J.H., Paichai University, Daejeon, Republic of Korea | Baek, S.Y., Paichai University, Daejeon, Republic of Korea | Lee, J.S., Paichai University, Daejeon, Republic of Korea | Kim, H.K., Paichai University, Daejeon, Republic of Korea
In order to optimize storage conditions of Korean traditional Makgeolli, we brewed Korean traditional Makgeolli for 1 week with two-stage fermentations and investigated changes viable cell counts of yeasts and bacteria during storage for 1 month at 4℃ and 20℃. Yeast viable cell counts were decreased to 89.0% after storage for 30 days at 20℃, however, those were not significantly changed at 4℃ storage. Bacteria cell counts were decreased to 59.0% of initial cell counts for 30 days at 4℃. In the storage at 20℃, bacteria were significantly decreased to 98.0% of initial cell counts after storage for 30 days. Lactic acid bacteria were also similar to those of total bacteria cell counts at 4℃ storage, however, 99% of lactic acid bacteria were decreased at 20℃ storage for 30 days.
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