Abstract
한국 전통 생 막걸리의 최적 저장 조건을 확립하기 위하여 먼저 전통 생 막걸리를 제조한 후 <TEX>$4^{\circ}C$</TEX>와 <TEX>$20^{\circ}C$</TEX>에 저장하면서 효모와 총 세균, 젖산균 수의 변화를 조사하였다. 효모는 <TEX>$20^{\circ}C$</TEX>에서 30일 저장 후 89%가 감소 되었으나, <TEX>$4^{\circ}C$</TEX>저장에서는 큰 변화가 없었다. 총 세균수는 <TEX>$20^{\circ}C$</TEX>에서 30일 저장시 98.0%가 감소 되었고 젖산균 역시 99%가 감소되었다. 그러나 <TEX>$4^{\circ}C$</TEX>저장에서는 65%미만의 낮은 감소를 보였다. 위의 결과와 관능검사 결과 등을 종합하였을 때 본 연구에서 제조한 생 막걸리는 <TEX>$4^{\circ}C$</TEX>와 <TEX>$20^{\circ}C$</TEX>에서 15일까지도 큰 품질저하 없이 음용할 수 있는 상태로 저장이 가능한 것으로 판단된다. In order to optimize storage conditions of Korean traditional Makgeolli, we brewed Korean traditional Makgeolli for 1 week with two-stage fermentations and investigated changes viable cell counts of yeasts and bacteria during storage for 1 month at <TEX>$4^{\circ}C$</TEX> and <TEX>$20^{\circ}C$</TEX>. Yeast viable cell counts were decreased to 89.0% after storage for 30 days at <TEX>$20^{\circ}C$</TEX>, however, those were not significantly changed at <TEX>$4^{\circ}C$</TEX> storage. Bacteria cell counts were decreased to 59.0% of initial cell counts for 30 days at <TEX>$4^{\circ}C$</TEX>. In the storage at <TEX>$20^{\circ}C$</TEX>, bacteria were significantly decreased to 98.0% of initial cell counts after storage for 30 days. Lactic acid bacteria were also similar to those of total bacteria cell counts at <TEX>$4^{\circ}C$</TEX> storage, however, 99% of lactic acid bacteria were decreased at <TEX>$20^{\circ}C$</TEX> storage for 30 days.
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