논문 상세보기

매실 첨가 막걸리의 이화학적 특성 및 항균/항산화 특성 연구 KCI 등재

Study of Physicochemical Properties and Antioxidant/Antimicrobial Activity of Makgeolli with Prunus mume Extract

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/419811
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Makgeolli’s fermentation characteristics and antioxidant and antimicrobial activities were investigated to examine the effect of Prunus mume extract addition. Makgeolli, with the addition of various levels (0, 1, 3, and 5%) of Prunus mume extract (PME), was brewed with fermenting agents, Ipguk and Nuruk. The alcohol content of all samples remarkably increased during the initial 3 days and then gradually increased up to over 18% by the end of fermentation (7 days for Nuruk and 15 days for Ipguk). Although the alcohol content was slightly reduced and acidity was increased with the concentration of PME, there was no other negative effect of PME on the fermentation of Makgeolli. The contents of total phenols and flavonoids for Ipguk samples were higher than those for Nuruk samples, and these values significantly increased at over 3% PME addition. As the PME content increased, the antioxidant activity increased for both Nuruk and Ipguk samples. Only Makgeolli with Ipguk had vigorous antimicrobial activity against E. coli and S. aureus at over 3% addition of PME. These results indicate that PME can be an effective natural additive for enhancing Makgeolli’s antioxidant and antimicrobial activities.

목차
Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
References
저자
  • 박소영(국립한경대학교 식품생명화학공학부(식품생명공학전공) 및 글로벌 K푸드 연구센터) | So Young Park (School of Food Biotechnology & Chemical Engineering (Department of Food Science & Biotechnology) and Global K-Food Research Center, Hankyong National University)
  • 윤채은(국립한경대학교 식품생명화학공학부(식품생명공학전공) 및 글로벌 K푸드 연구센터) | Chae Eun Yun (School of Food Biotechnology & Chemical Engineering (Department of Food Science & Biotechnology) and Global K-Food Research Center, Hankyong National University)
  • 김민정(국립한경대학교 식품생명화학공학부(식품생명공학전공) 및 글로벌 K푸드 연구센터) | Min Jung Kim (School of Food Biotechnology & Chemical Engineering (Department of Food Science & Biotechnology) and Global K-Food Research Center, Hankyong National University)
  • 손종연(국립한경대학교 식품생명화학공학부(식품생명공학전공) 및 글로벌 K푸드 연구센터) | Jong-Youn Son (School of Food Biotechnology & Chemical Engineering (Department of Food Science & Biotechnology) and Global K-Food Research Center, Hankyong National University)
  • 심재용(국립한경대학교 식품생명화학공학부(식품생명공학전공) 및 글로벌 K푸드 연구센터) | Jae-Yong Shim (School of Food Biotechnology & Chemical Engineering (Department of Food Science & Biotechnology) and Global K-Food Research Center, Hankyong National University) Corresponding author