Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Cultural Characteristics of Fungi Strains isolated from Korean Nuruk

전통누룩에서 분리한 양조용 곰팡이의 배양 특성 연구

  • Mun, Ji-Young (Fermented Food Science Division, Dept. of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Baek, Seong-Yeol (Fermented Food Science Division, Dept. of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Park, Hye-Young (Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Ro, Hyeon-Su (Dept. of Microbiology and Research Institute of Life Science, Gyeongsang National University) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, Dept. of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
  • 문지영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박혜영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 노현수 (경상대학교 생명과학부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2016.01.25
  • Accepted : 2016.03.17
  • Published : 2016.04.30
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Abstract

We analyzed the cultural characteristics of isolated brewing fungi for developing fermentation starters. In a previous study, we collected 87 domestic nuruk, from which 481 fungi strains were isolated and 11 were selected showing improved productivity. After culturing these 11 fungi strains in several types of media, temperatures, carbon and nitrogen sources, Rhizopus sp. grew well in MEA, ME20S, PDA medium while Aspergillus sp. grew well in ME20S and YES. Both Rhizopus sp. and Aspergillus sp. survived well at optimal growth temperatures of 30 and $37^{\circ}C$. Rhizopus sp. utilized lactose, glucose and peptone sources while Aspergillus sp. utilized glucose, mannose, fructose and yeast extract sources. ${\alpha}-Amylase$ activity was excellent in L. ramosa CN044, R. oryzae 82-7(MEB), R. oryzae CN174 and A. oryzae 58-11(WEB) culture extracts. This study suggests that R. delemar 26-4, 58-8 and A. oryzae 78-5, 37-7 might be appropriate fungi strains for fermentation starters based on development of large fungi bodies and their good enzyme activities.

Keywords

References

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