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한국환경생물학회 / v.28, no.4, 2010년, pp.218-222 
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천일염과 감마선이 막걸리의 미생물 생장 억제에 미치는 효과
( Growth-inhibitory Effect of the Sun-dried Salts and Gamma rays on Microorganisms Isolated from Korean Traditional Raw Rice Wine ) |
| 남지영;김재훈;이주운;김진규; 한국원자력연구원 방사선과학연구소;한국원자력연구원 방사선과학연구소;한국원자력연구원 방사선과학연구소;한국원자력연구원 방사선과학연구소;
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| 초 록 |
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| This study was carried out to investigate the changes in the storage characteristics of the Korean traditional raw rice wine (RRW) treated with Korean sun-dried salts and gamma rays. Nowadays, RRWs have received attention because they are a nutritious food with health-stimulating properties. But the rapid deterioration of the fermented RRW is one of the serious problems for brewing and marketing in the world. Actually, the expiry date of the RRW is around a week and this has been a biggest disadvantage of the RRW. The goal of this study was to make it of high quality and extend the period of circulation of the RRW. A lactic acid bacterium was isolated from the RRW. The 16S rRNA sequences of isolates showed 98% homology with the Lactobacillus fermentum. These results suggested that could be manageable improve the shelf life with addition of the sun-dried salts and irradiation with gamma rays. |
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| 키워드 |
| Korean traditional raw rice wine (RRW);Lactobacillus fermentum (L. fermentum);gamma rays;Sun-dried salt (solor salt or SA); |
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환경생물 / v.28, no.4, 2010년, pp.218-222
한국환경생물학회
ISSN : 1226-9999
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO201015441599400)
언어 : 한국어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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