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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6022771 | PMC |
| http://dx.doi.org/10.1128/jmbe.v19i2.1572 | DOI Listing |
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Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice.
J Microbiol Biol Educ
June 2018
Department of Biology, Mercer University, Macon, GA 31207.
Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun.
J Microbiol Biotechnol
October 2017
Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun.
View Article and Find Full Text PDFQualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
J Food Sci
June 2014
School of Life Science and Biotechnology, Korea Univ, 5-1, Anam-dong, Sungbuk-gu, Seoul 136-701, Republic of Korea.
Unlabelled: In Korean rice wine (makgeolli) model, we tried to develop a prediction model capable of eliciting a quantitative relationship between initial amino acids in makgeolli mash and major aromatic compounds, such as fusel alcohols, their acetate esters, and ethyl esters of fatty acids, in makgeolli brewed. Mass-spectrometry-based electronic nose (MS-EN) was used to qualitatively discriminate between makgeollis made from makgeolli mashes with different amino acid compositions. Following this measurement, headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (GC-MS) combined with partial least-squares regression (PLSR) method was employed to quantitatively correlate amino acid composition of makgeolli mash with major aromatic compounds evolved during makgeolli fermentation.
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