This study is about microbiological analysis of makgeolli which was manufactured by general water or the Suanbo hot spring water. The viable cell count of lactic acid bacteria (LAB) in the makgeolli with the hot spring water was higher than that in the makgeolli with general water. At 9 d during storage at 10oC, the LAB cell count of makgeolli with general water reached 6.70 Log CFU/mL, whereas that of makgeolli with the hot spring water reached 7.30 Log CFU/mL, which indicates the hot spring water might stimulate the growth of LAB in makgeolli environment. Unlike LAB, the viable cell count of yeast in the makgeolli with general water was higher than that in the makgeolli with the hot spring water. At 21 d during storage at 10oC, the yeast cell count of makgeolli with general water reached 7.35 Log CFU/mL, whereas that of makgeolli with the hot spring water reached 6.96 Log CFU/mL. These results indicate the hot spring water can modulate the growth of LAB and yeast and positively function to the quality and shelf life of makgeolli. During the storage, the pH was not changed significantly.

Abstract
 서 론
 재료 및 방법
  수안보 온천수를 이용한 막걸리의 제조
  막걸리 저장 중 유산균 수, 효모 수 및 pH 측정
 결과 및 고찰
 요 약
 참고문헌

• 조일환(수안보온천문화연구소) | Il Hwan Cho (Suanbo Hot Spring Culture Research Center)
• 문기성(한국교통대학교 생명공학과) | Gi-Seong Moon (Department of Biotechnology, Korea National University of Transportation) Corresponding author