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Effect of glasswort (Salicornia herbacea L.) on nuruk-making process and makgeolli quality

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Abstract

Dried glasswort was used as a raw material in the nuruk- and makgeolli-making process. The antioxidant, polyphenol, and total phenolic contents extracted from glasswort with 10% ethanol were 953 mM, 2,928 mg/kg, and 214 mg/kg, respectively. Saccharomyces cerevisiae generated 9.7 and 72.4 g/L of ethanol in glucose-defined medium without glasswort and 20 g/L of glasswort, respectively. Nuruk was prepared from rice, wheat, and a rice-glasswort mixture. Approximately 93, 91, and 123 g/L of ethanol was produced in the makgeolli fermented with rice nuruk (RN), wheat nuruk (WN), and rice-glasswort nuruk (RGN), respectively. Antioxidant, polyphenol, and total phenolic contents in the RGN-makgeolli were significantly higher than in the RN- and WN-makgeolli. The Fe, K, and Mg contents of the RGN-makgeolli were relatively higher than those of the RN- and WN-makgeolli. From these results, it may be suggested that the addition of glasswort to the nuruk-making culture enhanced yeast growth and improved nutritional quality of makgeolli.

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Authors and Affiliations

  1. Department of Biological Engineering, Seokyeong University, Seoul, 136-704, Korea

    Bo Young Jeon, Ha Na Seo & Doo Hyun Park

  2. Department of Beauty Art, Seokyeong University, Seoul, 136-704, Korea

    Aram Yun & In Hee Lee

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  1. Bo Young Jeon
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  2. Ha Na Seo
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  3. Aram Yun
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  4. In Hee Lee
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  5. Doo Hyun Park
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Correspondence to Doo Hyun Park.

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Jeon, B.Y., Seo, H.N., Yun, A. et al. Effect of glasswort (Salicornia herbacea L.) on nuruk-making process and makgeolli quality. Food Sci Biotechnol 19, 999–1004 (2010). https://doi.org/10.1007/s10068-010-0140-9

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  • DOI: https://doi.org/10.1007/s10068-010-0140-9

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