본 연구는 6조 보리를 이용하여 양조한 맥주의 발효 중여러 특성의 변화를 측정하여 6조 보리 맥주의 제품 가능성을 확인해 보았다. 실험은 2조 보리 1종과 6조 보리4종을 이용하여 제맥, 당화, 발효 공정을 통해 맥주를 제조하였으며, 제조 공정 중 발효 특성의 변화를 확인하였다. 발효 특성 항목으로 효모의 생육, 비중, 색도, 거품 안정성,free amino acid, 13개의 관능 속성 변화를 측정하였고, 최종 제품인 맥주의 알코올 함량, 쓴맛, 탁도, diacetyl을 측정하였다. 결과적으로 6조 보리인 다향이 2조 보리인 진양과 발효 kinetics 특성이 가장 유사하게 나타나 맥주 제조에 적합한 것으로 나타났다.

Background: The Rosa multiflora, a well-known plant belonging to Rosacea, is widely used in orthodox medicine in worldwide. However, its biological activity and cosmetic preservative efficacy have not yet been studied. Thus, this species is yet to be defined as a functional cosmetic material. Accordingly, an investigation of the above mentioned atrributes was performed on a 50% ethanol extract of Rosa multiflora. Methods and Results: The antioxidant activity was assessed through free radical scavenging assays with 2,2-diphenyl-1-picrylhydrazyl (DPPH). Additionally, the contents of total phenols and flavonoids were analyzed. The phenolic compounds were detected using HPLC. The antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Candida albicans was assessed using the disc diffusion assay. The preservative effect (challenge test) on a formulation of soothing gel was performed for 28days. The DPPH radical scavenging ability, denoted by the SC50 (half maximal inhibitory concentration for DPPH radical scavenging) value was found to be 131.63 ㎍/㎖. The content of total polyphenol and flavonoid content were 202 ㎎/g and 86.77 ㎎/g, respectively. In additon, astragalin and gallic acid were identified in the extract. The antimicrobial activity of the extract against S. aureus and E. coli was observed to be 5 - 0.5%, and no significant activity was noted against C. albicans. The ethanol extracts (5% and 10%) met the preservation standards of the Cosmetics, Toiletry, and Fragrance Association (CTFA). Conclusions: Thus the ethanol extract of R. multiflora can be used in cosmetics as a natural preservative and antioxidant.