NDLI: Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli

Content Provider	Springer Nature Link
Author	Seo, Dong Ho Kim, Mi Seon Park, Cheon Seok Choi, Hyun Wook Sung, Jung Min Park, Jong Dae Kum, Jun Seok
Copyright Year	2016
Abstract	Millimeter waves are electric waves between 30 and 300 GHz. They are known to affect microbial growth. Here, the effects of millimeter waves on the microbiological and physicochemical properties of Makgeolli irradiated during fermentation were investigated. Millimeter waves at 60 and 70 GHz were used, and the fermentation was carried out at 30°C. The numbers of both lactic acid bacteria and yeasts have changed with similar pattern each then during the fermentation, but the effect of milimeter wave treatment was not critical as growth patterns were independent of both irradiation period and wave frequency. Furthermore, pH and total acidity did not change during fermentation. Although irradiation drastically increased sugar production during the initial stage of fermentation, the change was not frequency dependent. At the end of fermentation, the alcohol content in irradiated Makgeolli was definitely higher than that in un-irradiated Makgeolli, and the difference was frequency dependent.
Starting Page	497
Ending Page	502
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	25
Issue Number	2
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2016-04-30
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Makgeolli millimeter wave fermentation microbiological property physicochemical property Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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