Korea

© 2012 The Korean Society for Biotechnology and Bioengineering Abstract:1)Five yeast strains were isolated from traditional Makgeollies, Makgeollies were made by isolated yeasts after cultivation, and then property changes of Makgeollies were analyzed according to yeasts, storage temperatures and storage periods. Average pHs were shown to be 3.22~3.88 and statistically changed according to yeasts used, storage temperatures and storage periods. Total acidities were statistically changed according to storage periods. Amino-type nitrogen contents were in the ranges of 0.009~0.245 % and statistically changed according to storage temperatures especially at 18 and 25 ℃ for 15 days. Average alcohol concentrations were in the ranges of 7.5~18.5 % and reduced until 10 days and increased for 15 days according to yeasts used and storage periods. Consequently, Makgeollies, made by isolated yeast strains originated from traditional Makgeollies, revealed that alcohol concentrations and amino-type nitrogen contents were changed but pHs and total acidities were not dramatically changed according to yeasts used. It suggest