한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제40권4호
  • /
  • Pages.319-324
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  • 2012
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  • 1598-642X(pISSN)
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  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Rhizopus oryzae N174를 이용한 액체종국 저장조건에 따른 밀누룩의 품질특성

Quality Characteristics of Wheat Nuruks by Storage Conditions of Liquid Starters Using Rhizopus oryzae N174

  • 최정실 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 정석태 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최한석 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Choi, Jeong-Sil (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Jung, Seok-Tae (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Choi, Ji-Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Choi, Han-Seok (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Baek, Seong-Yeol (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
  • 투고 : 2012.05.30
  • 심사 : 2012.09.22
  • 발행 : 2012.12.28
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초록

거미줄곰팡이인 R. oryzae N174를 이용한 액체종국 배양기술을 개발하기 위해, 밀기울 농도별(0, 5, 10, 15 및 20%)로 액체종국을 제조하여 이들의 품질 특성을 조사하였다. 배지에 밀기울 첨가량이 많을수록 균사체량이 많아졌을 뿐 아니라 산도, 아미노산도가 증가하는 특성을 보였다. 또한, 밀기울을 5% 첨가한 군에서 ${\alpha}$-amylase와 glucoamylase의 활성도가 높았으며 acidic protease의 경우에는 15% 밀기울 첨가 배지에서 활성도가 높았다. 배양시간 별(0, 24, 48, 72 및 96 hrs) 효소 활성은 48~72시간에 효소활성이 가장 높은 것으로 나타났다. R. oryzae N174 액체종국 최적조건은 5~15% 밀기울 배지에서 48~72시간 배양이 최적조건이었다. 이를 토대로 밀기울 액체종국을 제조하여 저장온도와 저장 기간을 달리하여 저장한 후, 밀누룩 제조시 종국으로서 적합한지를 구명하고자 하였다. 제조된 밀누룩의 효소 활성뿐만 아니라 pH, 산도 및 환원당 함량을 비교 분석한 결과, 저장온도와 상관없이 하루 정도 저장한 액체종국을 사용하여 만든 밀누룩에서 높은 수치를 보였다. 저장조건에 따른 형태학적 변화를 살펴본 결과, 저장된 액체종국에서 균사체의 생육과 포자의 생성유무에 따라 밀누룩의 효소 활성에 영향을 미칠 것이라는 예상과는 달리 각 효소의 활성과 균사체의 생장, 포자의 생성과는 큰 차이가 보이지 않았다.

Production of liquid starters using wheat bran as a medium for Rhizopus oryzae N174 and the changes in their characteristics noted during storage were investigated in this study. The optimal culture conditions of the liquid starters were determined to be 5~15% (w/v) wheat bran and 48~72 hrs of incubation. The effects of liquid starters with different storage periods and temperatures (-18, 4, 10 and $25^{\circ}C$) on the quality of wheat nuruk were evaluated. According to the results of the pH, acidity, reducing sugar and enzyme activities, it was found that liquid starter using wheat bran preserved for one day, at any temperature, is the best method of storage for seed cultures for R. oryzae N174.

키워드

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피인용 문헌

  1. 누룩으로부터 전분 분해 활성이 우수한 Rhizopus oryzae 균주의 분리 vol.44, pp.3, 2016, https://doi.org/10.4014/mbl.1606.06004
  2. 탁주용 곰팡이 고체종국 제조 및 품질 특성 vol.23, pp.6, 2016, https://doi.org/10.11002/kjfp.2016.23.6.797