Characteristics of Useful Fungi Isolated from Traditional Korea Nuruk

한국전통누룩에서 분리한 유용곰팡이의 특성

  • 김현수 (계명대학교 미생물학과) ;
  • 현지숙 (계명대학교 미생물학과) ;
  • 김정 (계명대학교 미생물학과) ;
  • 하현팔 (경주법주 주식회사) ;
  • 유대식 (계명대학교 미생물학과)
  • Published : 1997.10.01

Abstract

For the standardization and quality improvement of traditional Korean Nuruk, 120 strains of fungi were isolated from Nuruks and 18 strains of them were selected as strains analysing the amylase and flavor. The genera of these fungi were identified as Aspergillus sp. (14 strains), Penicillium sp. (3 strains) and Rhizopus sp. (1 strains) by the conventional slide culture. Most of these fungi showed a better productivity of the saccharogenic and dextrinogenic enzymes in raw wheat bran culture than in cooked wheat bran culture. The ability of acid and flavor production was good in the raw wheat bran culture, and aflatoxins were not produced under the same culture. Penicillium sp. and Rhizopus sp. had high cell growth and amylast activity. Mixed culture of Aspergillus sp. No.3-6 and Penicillium sp. No.7-7 revealed a high liquefying and saccharifying activity as well as high flavors production. These results indicated that these fungi was proper strains for making Nuruk of good quality.

Keywords

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