Jeong-Sil Choi, Y. Kwon, Heui-Yun Kang, Ji-Eun Kang
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Quality characteristics of beer made using yeasts isolated from
makgeolli or nuruk
The purpose of this study was to find brewing yeast suitable for beer from the
native. This study was conducted to investigate the brewing properties of beer
made using different yeasts isolated from makgeolli or
nuruk. Five strains (Saccharomyces
cerevisiae N9, N4, YM55, YM53, and YM22) were selected based on the
ability to produce alcohol in maltose-containing media. These were then
fermented in wort (11 °Brix) at different temperatures (15, 20, and
25°C) for approximately 7 days and then subjected to comparative
analysis. The contents of alcohol and soluble solids were within 3.2-4.6
v/v% and 6.5-7.2 °Brix, respectively. S.
cerevisiae YM22 produced more alcohol (4.0%) at 15°C
while N4 produced more alcohol (4.6%) at 25°C. The pH was the
lowest with N4 at 25°C (pH 3.74). Glycerol content was the highest with
N9 at 25°C. Among organic acids, citric acid content was the highest in
all treatments. In conclusion, yeast strains isolated from
makgeolli or nuruk showed potential for
beer making and optimal fermentation temperature varied depending on the yeast
used.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.