KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
권호 표지
DOI QR코드

DOI QR Code

Lactic Acid Fermentation with Rice Koji as a Carbon Source

탄소원으로서 입국을 이용한 유산균 발효

  • Park, Suk-Gyun (Department of Oral Microbiology, Chonnam National University) ;
  • Ohk, Seung-Ho (Department of Oral Microbiology, Chonnam National University) ;
  • Kim, Jin-Man (Department of Biotechnology, CNU Brewing Science and Technology Institute, Chonnam National University)
  • 박석균 (전남대학교 치과대학 구강미생물학교실) ;
  • 옥승호 (전남대학교 치과대학 구강미생물학교실) ;
  • 김진만 (전남대학교 생명산업공학과)
  • Received : 2014.12.27
  • Accepted : 2015.02.25
  • Published : 2015.02.27
Download PDF
⟨ Previous Next ⟩

Abstract

Recently, several health benefits of rice wine, makgeolli, were known due to the interest on the traditional Korean liquor and the researches on the rice wine are increasing. Organic acids produced during the process of rice wine fermentation play important roles in the taste and flavor. In this study, we have examined the optimal conditions for lactic acid production in rice koji as a carbon source. Skim milk was also used as a supplementary ingredient for the optimization of lactic acid fermentation. Bacterial growth of Lactobacillus sakei was monitored under this condition. The pH, acidity of the culture and the ethanol tolerance of this bacterium were also tested. Through these experiments, we were able to optimize the growth condition of lactic acid bacteria by the addition of skim milk. This was also able to affect the change of pH, acidity, sugar concentration and alcohol tolerance, which might contribute to the improvement of the quality of rice wine. The optimal condition for the growth was 2 days with 10% (w/v) of skim milk concentration. With these results, it was confirmed that rice koji was an effective carbon source for the growth of lactic acid bacteria.

Keywords

References

  1. Lee, C. H. (1993) The history of Korean wines. BioIndustry 6: 58-68.
  2. Lee, D. H., W. J. Park, J. C. Lee, D. H. Lee, and J. S, Lee (2005) Manufacture and physiological functionality of Korean traditional wine by using gugija (Lycii fructus). Korean J. Food Sci. Technol. 37: 789-794.
  3. Lee. H. S., C. S. Park, and J. Y. Choi (2010) Quality characteristics of the mashes of Takju, prepared using different yeasts. Korean J. Food Sci. Technol. 42: 56-62.
  4. Yu, T. S., H. Y. Kim., J. Hong, H. P. Ha, T. Y. Kim, and L. W. Yoon (1996) Bibliographical study on microorganism of Nuruk. J. Korean Soc. Food Nutr. 25: 170-179.
  5. Cho, J. S. (1994) Today and the future of Korean wine studies. Wine Industry 4: 25.
  6. Balajee, S. A., A. M. Borman, M. E. Brandt, J. Cano, M. Cuenca-Estrella, E. Dannaoui, J. Guarro, G. Haase, C. C. Kibbler, W. Meyer, K. O'onnellK, C. A. Petti, J. L. Rodriguez-Tudela, D. Sutton, A. Velegraki, and B. L. Wickes (2009) Sequence-based identification of Aspergillus, Fusarium, and Mucorales species in the clinical mycology laboratory: Where are we and where should we go from here? J. Clin. Microbiol. 47: 877-884. https://doi.org/10.1128/JCM.01685-08
  7. Song, J. C., H. J. Park, and W. C. Shin (1997) Changes of Takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food. Sci. Technol. 29: 895-900.
  8. Lee, S. B. K. H. Ko, J. Y. Yang, and S. H. Oh (2001) pp. 205-218. Food Fermentation. Hyoil Publishing.
  9. Kim, H. S. and S. E. Gilliland (1983) Lactobacillus acidophillus as a dietary adjunct for milk to aid lactose in humans. J. Dairy Sci. 66: 959-966. https://doi.org/10.3168/jds.S0022-0302(83)81887-6
  10. Kulp, W. L. (1927) Scientific apparatus and laboratory methods an agar medium for plating L. acidophillus and L. bulgaricus. Science 66: 512-513. https://doi.org/10.1126/science.66.1717.512
  11. Kuiken, K. A., W. H. Norman, C. M. Lyman, F. Hale, and L. Blotter (1943) The microbiological determination of amino acid. J. Biol. Chem. 151: 615-625.
  12. Koroleva, N. S. and N. A. Bavina (1970) Effect of conditions of kefir fungus cultivation on the microflora and biochemical characteristics of kefir starters. Proceedings of 8th International Dairy Congress, No. 1E, Sydney.
  13. Jeong, J. W., K. J. Park, M. H. Kim and D. S. Kim (2006) Quality characteristics of Takju fermentation by addition of chestnut peel powder. Korean J. Food Preserv. 13: 329-336.
  14. Lee, T. J., D. Y. Hwang, C. Y. Lee, and H. J. Son (2009) Changes in yeast cell number, total acid and organic acid during production and distribution processes of Makgeolli, traditional alcohol of Korea. Korean J. Microbiol. 45: 391-396.
  15. Song, J. C., H. J. Park, and W. C. Shin (1997) Change of Takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food Sci. Technol. 29: 895-900.
  16. Kim, J. Y. and Y. H. Yi (2008) pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added wheat flour Takju during fermentation. Food Eng. Prog. 12: 71-77.
  17. Lee, D. H., J. H. Kim, and J. S. Lee (2009) Effect of pears on the quality and physiological functionality of Makgeoly. Korean J. Food Nutr. 22: 606-611.
  18. Song, J. C., H. J. Park, and W. C., Shin (2006) Suppression of solid matters precipitation of Takju and its quality improvement by carrageenan. Korean J. Food Nutr. 19: 288-295.
  19. Han, E. H., T. S. Lee, B. S. Noh, and D. S. Lee (1997) Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562.
  20. Lee, J. S., T. S. Lee, J. Y. Choi, and D. S. Lee (1996) Volatile flavor components in mash of nonglutinous rice Takju during fermention. Agr. Chem. Biotechnol. 39: 249-254.
  21. Park, C. S. and T. S. Lee (2002) Quality characteristics of Takju prepared by wheat flour Nuruks. Korean J. Food Sci. Technol. 34: 296-302.
  22. Lee, J. S., T. S. Lee, B. S. Noh, and S. O. Park (1996) Characteristics of mash of Takju prepared by different raw materials. Korean J. Food Sci. Technol. 28: 330-336.
  23. Park, C. S (2002) Quality characteristics of Takju prepared by what flour Nuruks. Korean J. Food Sci. Technol. 34: 296-302.
  24. Song, J. C. and H. J. Park (2003) Takju brewing using the uncooked germinated brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847-854. https://doi.org/10.3746/jkfn.2003.32.6.847
  25. Bae, K., K. S. Shin, H. Ryu, C. Kwon, and H. Sohn (2007) Identification and fermentation characteristics of lactic acid bacteria isolated from the fermentation broth of Korean traditional liquor, andong-soju. Korean J. Microbiol. Biotechnol. 35: 310-315.
  26. Seo, M., J. Lee, B. H. Ahn, and S. K. Cha (2005) The changes of microflora during the fermentation of takju and yakju. Korean J. Food. Sci. Technol. 37: 61-66.