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http://dx.doi.org/10.4014/mbl.1510.10001

Effects of Temperature on the Changes of Enzymatic Activities and Metabolite during Wheat nuruk Fermentation  

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)
Publication Information
Microbiology and Biotechnology Letters / v.43, no.4, 2015 , pp. 378-384 More about this Journal
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.
Keywords
Nuruk; amylolytic; amylase; $^1H$-NMR; metabolite;
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