• Microbiology and Biotechnology Letters
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• v.44 no.3
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• pp.229-235
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• 2016

Korea has a long history of brewing traditional rice wine using a authentic starter culture called nuruk, which contains natural microbial flora. Because rice wine is consumed fresh without filtration, its viable cells contribute to the biological activities of the wine. In numerous studies, microbial strains isolated from rice wine have been screened for their functionalities, which were mainly probiotic properties and antimicrobial activities. Indeed, some lactic acid bacteria (LAB) were confirmed to have strong probiotic activities as well as other health-promoting effects. Moreover, some of the isolated probiotic strains produced functional compounds, such as exopolysaccharides and γ-aminobutyric acid. For antimicrobial activities, some LAB and yeast strains were identified to produce bacteriocins and killer toxins, respectively, with significantly broad spectrum of antimicrobial activity. These functional strains originating from traditional rice wine and their metabolites can be used directly for the production of value-added food products.

• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.119-123
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• 1980

Culture conditions of yellow pigment in Monascus sp. were studied. According to the studies of culture conditions optimum condition was found to be pH 4.5, 3 days of incubation with 3% of sucrose as carbon source, 0.2 ％ of yeast extract as nitrogen source and 75m1 of medium in the 500m1 erlenmyer flask by rotary shaking (rpm 180) at 180 r.p.m. Effective levels of inorganic compounds were found to be 0.25 % of potassium phosphate monobasic and 0.1 ％ of Magnesium sulfate.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.109-113
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• 2002

To develop a new traditional liquor by using chamomile, the condition of alcohol fermentation was investigated by the addition of 5%, 10%, 15% nuruk, and 20% chamomile into mash. The maximum amount of ethanol was produced when 20% chamomile and 15% nuruk were added to cooked rice and fermented by Saccharomyces cerevisiae at $25^{\circ}C$ for 10 days. The acceptability and physiological functionalities of chamomile liquors with different concentrations $(1{\sim}20%)$ of chamomile were compared. The C-5 chamomile liquor which was prepared by adding 5% chamomile into mash showed the best acceptability in the sensory evaluation test and color test, and its fibrinolytic activity, tyrosinase inhibitory activity, and nitrite scavenging activity were good.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.70-75
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• 2010

This study was conducted to determine the influence of culture conditions such as temperature, time, water content, koji-thickness and agitation on the production of organic acid by Rhizopus sp. ZB9 isolated from Korean Nuruk during the preparation of rice koji, which is used in brewing the Korean rice wines, Takju and Yakju. Rice koji was made under different culture conditions, and the acidity of each koji was tested. The temperature range suitable for the production of organic acid was $28{\sim}32^{\circ}C$, and 36~48 hours of cultivation at that temperature range seemed to produce the optimum results. The production of organic acid increased in proportion to the increase in water content of steamed rice from 25% to 60%. An increase in koji-thickness induced no adverse effects on the production of organic acid, and agitation-work during cultivation showed very beneficial effects.

• Microbiology and Biotechnology Letters
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• v.6 no.3
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• pp.115-120
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• 1978

The manufacture of vinegar provides a means of utilizing the juices of many fruits and various kinds of cereals as well as of starchy vegetables. However, no successful attempt has been made to utilize the glutinous rice powder, which is discussed from the Mi Gwa (made of glutinous rice) making, for the manufacture of vinegar. After alcoholic fermentation of the glutinous rice power, it was devided to ferment the liquor to vinegar and to examine factors affecting this fermentation. A laboratory typed vinegar generator was used to convert the alcohol in fermented liquor to acetic acid. Recycling of the fermented liquor through the generator was found essential in this process. Among many strains of Acetobacter cultures used, which was selected from ordinary home made vinegar from all over the Korea, Acetobacter No. Aa-97 proved more efficient for this fermentation. Addition of 1％ phosphate (K$_2$HPO$_4$) and 20％ apple cider vinegar. to the fermented liquor increased both the rate and efficiency of acetic acid fermentation.

• Korean Journal of Medicinal Crop Science
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• v.9 no.4
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• pp.290-294
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• 2001

Sambaekcho wines were fermented with 5% improved Nuruk, 120% brewing water, and powdered leaf or root as an additive, then the contents of several important phenolics were examined. As the fermentation progressed, the contents of total and flavonoid phenolics, and quercetin-related substances of the Sambaekcho wines increased continuously. The contents of the functional components of the Sambaekcho wines with powdered leaf were much higher than those of the Sambaekcho wines with powdered root, indicating leaf was more adequate than root in making Sambaekcho wine.

• Applied Chemistry for Engineering
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• v.23 no.1
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• pp.100-104
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• 2012

Oligosaccharides production showed various biological activities in vivo like functional foods and industrial materials utilized available within many practical applications which have obtained from the degradation of alginate. Alginate is rich in the main component of seaweeds especially the brown algae. We investigated what degrading alginate from seaweeds to make alginate oligosaccharides can utilize in various fields using enzyme secreting Erwinia tasmaniensis. In this study, we observed an optimal culture condition of E. tasmaniensis, and characteristics of alginate lyase secreting E. tasmaniensis. These bacteria, E. tasmaniensis, were isolated from Nuruk. In this case, a suitable growth factor for E. tasmaniensis was culture it for 36 h in broth media on concentration of 1.0% (w/v) alginate. The enzyme showed the highest level of alginate lyase activity when cultured on broth media containing 1.0% (w/v) sodium alginate for 72 h. Optimal condition of pH, temperature and duration time for alginate lyase activity were found to be pH 6.0, $20^{\circ}C$ and 60 min, respectively.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.399-404
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• 2010

This study was conducted to determine the influence of culture conditions such as temperature, time, water content, koji-thickness, and agitation on the production of protease by Rhizopus sp. ZB9, isolated from Korean Nuruk, during the preparation of rice koji, which is used in brewing the Korean rice wines, Takju and Yakju. Rice koji was made under different culture conditions, and the proteolytic activity of each koji was tested. The temperature range suitable for the production of protease was $28~32^{\circ}C$. Based on the protease and color, 60 hours of cultivation at $28^{\circ}C$ was shown to produce optimum results. The production of protease increased in proportion to the increase in water content of steamed rice from 25% to 35%. An increase in koji-thickness induced no adverse effects on the production of protease, and agitation during cultivation showed beneficial effects.

• Korean Journal of Environment and Ecology
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• v.24 no.1
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• pp.46-53
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• 2010

The purpose of this study is to provide a database for the reduction of road-kills in the Odaesan National Park. To accomplish this task, investigations were conducted on the road-kills that occurred in the period from 2003 to 2007. The results of investigations are as follows: 427 road-kill cases were reported during the period, and the road-kill victims turned out to be mostly small mammals. Among mammals and reptiles the road-kill occurrence rate of squirrels and garters was higher than that of other species, and in the case of birds, the road-kill occurrence rate of yellow-throated bunting was the highest. The road-kill accidents of mammals and reptiles took place more frequently during the summer and autumn, while those of birds during the spring and summer. The increase of road-kill occurrence rate was found to be related to the activity and breeding period of wild animals, as well as to the increase of vehicles. The occurrence rate of road-kills was also found to be influenced by the type of land use on the roadside. Furthermore, the occurrence rate increased significantly when the roads passed through dry fields.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.789-799
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• 1998

Literatures on microorganisms of traditional Korean nuruk published since 1945 were reviewed in this paper. Traditional Korean nuruk consists of raw barley and various grains. Traditional Korean nuruk consists of unbolied raw barely and various grains. They are ground to paste and moistened, and then naturally inoculated by airborne microorganisms. Therefore, many kinds of microorganisms such as fungi, yeast, and bacteria grwo in nuruk. Since 1945, new 14 species of Aspergillus and 9 species of Penicillium have been identified from traditional Korean nuruk. Total number of fungal species identified so far is now up to 38 species among 12 different genus. Among newly isolated fungal species, Aspergillus penicilloides and Penicillium, expansum showed not only high production rate of acid and amylase but also extreme stability of the enzyme at room temperature for 3 months. As examples of newly isolated yeast species, there are 5 species of Candida, 4 species of Hansenula, 1 species of Pichia and 1 species of Schizosaccharomyces. Total number of yeast species isolated so far is up to 18 species from different 8 genus. Newly isolated bacteria, were Bacillus pumilus, Lactobacillus casei and Leuconostoc mesenteroides.