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Effective inactivation of Saccharomyces cerevisiae in minimally processed Makgeolli using low-pressure

Jin Seop Bak1

  • 1Department of Chemical and Biomolecular Engineering, KAIST, 291 Daehak-ro, Yuseong-gu, Daejeon 305-701 Republic of Korea ; Institute of Advanced Machinery and Design, Department of Mechanical and Aerospace Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-744 Republic of Korea.

Springerplus
|April 22, 2015
PubMed

Insights

Low-pressure homogenization-based pasteurization (LHBP) improves Makgeolli quality by reducing heat exposure. This minimal processing enhances colloidal stability and microbial reduction of Saccharomyces cerevisiae.

Area of Science:

  • Food Science
  • Microbiology
  • Process Engineering

Background:

  • Traditional Makgeolli pasteurization faces limitations due to inefficient heat exposure, affecting product quality.
  • Turbid colloidal dispersions in suspension are a common issue in commercially produced Makgeolli.

Purpose of the Study:

  • To investigate the efficacy of low-pressure homogenization-based pasteurization (LHBP) as a minimal processing technique for Makgeolli.
  • To improve the internal quality and reduce irreversible damage in Makgeolli through optimized homogenization.

Main Methods:

  • Commercially available Makgeolli was minimally processed using a continuous low-pressure homogenization-based pasteurization (LHBP) process.
  • Optimal homogenization parameters were determined, involving two repetitions at 25.0 MPa.
  • The impact of LHBP on physical (colloidal stability, particle size) and biochemical (microbial population, acidity, sugars) parameters was assessed.

Main Results:

  • Optimal homogenization significantly improved colloidal stability, achieving 65.0% of maximum with particles below 25 μm.
  • LHBP resulted in a 4.5-log reduction of Saccharomyces cerevisiae at 53.5°C for 70 sec, surpassing traditional pasteurization.
  • Biochemical parameters showed minimal changes, indicating preservation of Makgeolli's characteristics.

Conclusions:

  • Low-pressure homogenization-based pasteurization (LHBP) is an effective minimal processing method for enhancing Makgeolli quality.
  • LHBP significantly improves suspension stability and microbial inactivation while preserving biochemical integrity.
  • This technique offers a promising alternative to traditional pasteurization for Makgeolli production.
Keywords:
Low-pressure homogenization-based pasteurizationMakgeolliMinimal processing-preservationSaccharomyces cerevisiaeSuspension stability

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