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Improvement of Makgeolli quality by controlling redox potential in fermentation
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/322102
Makgeolli is rich in nutrients such as beneficial microbial species, essential amino acids, oligosaccharides, and organic acids. The lactic acid bacteria contained in Makgeolli provides a healthy function as probiotics for customers. The purpose of this study was to enhance the nutritional properties, lactic acid bacteria propagation and alcohol contents of makgeolli by controlling redox potential balance. An automatic control system was created using ORP sensor, Labview control kit, and air supplier, in which air concentration was controlled by on & off mode. Makgeolli was fermented at three different redox potentials -50 mV, -100 mV, -150 mV. Regulating of aeration according to the redox potentials could give prominence to nutritional benefits of Makgeolli. The profiles of redox potential appeared bathtub curves, and related to lactic acid bacteria growth curve and byproducts. We could find the optimum redox potential balance that affects the factors such as LAB’s, alcohol contents and byproducts. In conclusion it was essential to control redox potential balance in order to produce nutrients rich Makgeolli.
