Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Effects of Temperature on the Changes of Enzymatic Activities and Metabolite during Wheat nuruk Fermentation

밀누룩 발효기간 동안 효소와 대사체 변화에 대한 온도의 영향

  • Lee, Se Hee (Fermented Food Science Division, Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Baek, Seong Yeol (Fermented Food Science Division, Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kang, Ji-Eun (Fermented Food Science Division, Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Jeon, Che Ok (Department of Life Science, Chung-Ang University) ;
  • Kim, Dae-Hyuk (Department of Molecular Biology, Chonbuk National University) ;
  • Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 이세희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 강지은 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 전체옥 (중앙대학교 자연과학대학 생명과학과) ;
  • 김대혁 (전북대학교 자연과학대학 분자생물학과) ;
  • 김명동 (강원대학교 농업생명과학대학 식품생명공학과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2015.10.07
  • Accepted : 2015.11.15
  • Published : 2015.12.28
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Abstract

Nuruk is a fermentation agent, which has been used for the production of traditional Korean alcoholic beverages. The objective of this study was to investigate the effects of temperature on nuruk fermentation. One wheat nuruk sample was fermented at $36^{\circ}C$ for 30 days (TN-A) and another at $45^{\circ}C$ for 10 days followed by $36^{\circ}C$ for 20 days (TN-B). The activities of ${\alpha}$-amylase, glucoamylase, and acidic protease, as well as metabolite contents were measured. Initially, the enzymatic activities increased rapidly regardless of the fermentation temperature. After 3 days of fermentation, the enzymatic activities were maintained in TN-A, but gradually decreased in TN-B until the end of fermentation process. Metabolite analysis using $^1H$-NMR showed that the levels of glucose, glycerol, fructose, mannitol, and lactose initially increased quickly and then decreased in TN-A. However, they initially decreased and then were maintained over the fermentation period in TN-B. The contents of glycine, proline, and serine were higher in TN-A than in TN-B. This study suggests that a constant temperature of approximately $36^{\circ}C$ is appropriate for achieving high amylolytic and proteolytic activities in the production of wheat nuruk.

누룩은 전통주를 빚기 위한 발효제이다. 본 연구의 목적은 누룩 발효시 온도의 영향을 알아보기 위한 것이다. 누룩 발효는 $36^{\circ}C$에서 30일간 발효한 처리구(TN-A)와 $45^{\circ}C$에서 10일간 전발효 후, $36^{\circ}C$에서 20일간 후 발효시킨 처리구(TN-B)로 실험하였다. 누룩 발효시 온도에 따른 ${\alpha}$-amylase, glucoamylase, acidic protease 등 효소활성과 누룩의 대사산물을 측정하였다. 초기 효소활성은 온도에 상관없이 급격하게 증가하였고 발효 3일 후, TN-A 누룩의 효소활성은 일정하게 유지됐으나 TN-B 누룩은 발효기간이 끝나는 동안 점진적으로 이들 활성이 감소하였다. $^1H$-MNR을 이용한 대사체 분석결과, TN-A 누룩은 glucose, glycerol, fructose, mannitol, lactose가 초기에 급격히 증가한 후 감소하였으나, TN-B 누룩은 초기에 대사체들이 감소한 후, 발효기간 동안 일정하게 유지되었다. Glycine, proline, serine 유리아미노산은 TN-B보다 TN-A 누룩에서 보다 높게 나타났다. 밀누룩 발효시 약 $36^{\circ}C$의 일정한 온도는 전분 및 단백질분해 효소의 높은 활성을 유지하는데 적절하였다.

Keywords

References

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