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2025 Vol.37, Issue 4 Preview Page

Research Article

Fermentation Properties of SC101 Starter Makgeolli with Deep Sea Water and Cacao Powder
Hyun-Soo Yun1†
,
Taehui Yang1†
,
In-Pyo Jeon1
,
Dae-Hee Lee2
,
Jea-Man Sim2
,
Sung-Ho Cho3
,
Se-Jin Oh4*
1Researcher, Goseong Deep Sea Water Industry Foundation, Goseong 24747, Korea
2Associate Professor, Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 25457, Korea
3General Manager, Microbial Institute for Fermentation Industry, Sunchang 56048, Korea
4Senior Researcher, Goseong Deep Sea Water Industry Foundation, Goseong 24747, Korea
*Corresponding Author
†These authors contributed equally to this work.
31 December 2025. pp. 436-450
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Abstract

Recently, the domestic liquor market in South Korea has seen a period of continuous expansion, particularly in traditional fermented liquors, such as makgeolli. This study evaluated the fermentation properties of makgeolli produced using the SC101 starter (Saccharomyces cerevisiae), deep sea water (DSW), and cacao powder (CP). Fermentation was conducted for 6 d at 25°C using 0.6% starter, 0.05% purified enzyme or 50% malt, and 200 mL of water per 100 g of rice. Furthermore, the effects of adding CP and DSW (adjusted to water hardness from 0 to 1,000 mg/L as CaCO3) were investigated. The addition of CP to makgeolli significantly increased alcohol production, with the purified enzyme treatment showing higher efficiency compared to that of malt. DSW supplementation served as a source of macro- and micro-nutrients, resulting in 21% and 8% improvements in alcohol yield at hardness levels of 300 and 500 mg/L as CaCO3, respectively, along with the highest yeast population observed during fermentation. However, increasing the hardness to 1,000 mg/L as CaCO3 reduced both the yeast population and alcohol production. Thus, the appropriate use of CP and DSW enhances the fermentation efficiency of makgeolli and contributed to the development of regionally specialized traditional liquors.

Keywords
Cacao
Deep sea water
Fermentation
Makgeolli
Starter
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 37
  • No :4
  • Pages :436-450
  • Received Date : 2025-11-04
  • Revised Date : 2025-12-01
  • Accepted Date : 2025-12-02
  • DOI :https://doi.org/10.22698/jales.20250036
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