• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.563-570
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• 1997

Volatile flavor components in the mash of takjus prepared by using different nuruks such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and nuruk (Korean-style bran koji), were identified by using GC and GC-MS. Twenty alcohols, 26 esters, 10 acids, 10 aldehydes and 6 others were found in the mash of takju after 16 days of fermentation. Takju by Aspergillus oryzae nuruk had the most various components of volatile flavor. Fifty-four flavor components including ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2,3-butadienol (D,L), benzeneethanol, acetic acid ethyl ester, succinic acid diethyl ester, butanoic acid monoethyl ester, acetic acid and benzene acetic acid 4-acetyloxy-3-methyl ethyl ester were usually detected in all the treatments. The relative peak area of volatile components was as follows: alcohol $(71.28{\sim}90.23%)$, ester $(0.66{\sim}9.05%)$, acid $(0.2{\sim}0.6%)$ and aldehyde $(0.02{\sim}0.09%)$. Specially, 1-pentanol and hexanoic acid ethyl ester were high in takju made of nuruk (Korean-style bran koji). 1-Hexanol, 1-dodecanol, acetic acid and 1,2-benzene-dicarboxylic acid diprophenyl ester were high in takju made of Mucor racemosus nuruk. 4-Acetyloxy, 3-methyl benzeneacetic acid phenyl ester, 2-methyl-1-propanol, 3-methyl-1-butanol, succinic acid diethylester, butanoic acid monoethyl ester and butanoic acid were higher content in takju by Rhizopus japonicus nuruk. Acetic acid ethyl ester, pentanoic acid and 3-methyl butanoic acid were high in takju that was made of Aspergillus oryzae nuruk. 1-Butanol was high in takju by Aspergillus kawachii nuruk.

• Journal of Microbiology and Biotechnology
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• v.23 no.7
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• pp.932-941
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• 2013

This work aimed to classify Aspergillus (8 species, 28 strains) by using a secondary metabolite profile-based chemotaxonomic classification technique. Secondary metabolites were analyzed by liquid chromatography ion-trap mass spectrometry (LC-IT-MS) and multivariate statistical analysis. Most strains were generally well separated from each section. A. lentulus was discriminated from the other seven species (A. fumigatus, A. fennelliae, A. niger, A. kawachii, A. flavus, A. oryzae, and A. sojae) with partial least-squares discriminate analysis (PLS-DA) with five discriminate metabolites, including 4,6-dihydroxymellein, fumigatin, 5,8-dihydroxy-9-octadecenoic acid, cyclopiazonic acid, and neosartorin. Among them, neosartorin was identified as an A. lentulus-specific compound that showed anticancer activity, as well as antibacterial effects on Staphylococcus epidermidis. This study showed that metabolite-based chemotaxonomic classification is an effective tool for the classification of Aspergillus spp. with species-specific activity.

• Food Science and Preservation
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• v.21 no.4
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• pp.573-580
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• 2014

The enzymatic activity of Nuruk and the quality properties of Yakju were investigated according to different fungi. The fungi that were used in this study were Aspergillus kawachii KCCM 32819, Aspergillus niger KCCM 32005, Rhizopus japonicus KCCM 11604, Rhizopus oryzae KCCM 11272, Rhizopus oryzae KCCM 11273, Rhizopus oryzae KCCM 11276, and Mucor rouxii KCCM 60148. The study results are as follows. The saccharogenic power of Rhizopus oryzae KCCM 11272 Nuruk was the highest (3,647.72 SP/g) among all the samples. The ${\alpha}$-amylase production and protease activities were highest (3.76 DU and 4.7 tyrosine mg/min, respectively) in the Rhizopus japonicus KCCM 11604 Nuruk. The pH levels of the Yakju made with commercial Nuruk and Rhizopus japonicus KCCM 11604 Nuruk were 4.14 and 4.07, respectively. The total titratable acid content of the Yakju made with Rhizopus oryzae KCCM 11273 Nuruk was the highest (0.56%) among all the samples. Rhizopus japonicus KCCM 11604 and Rhizopus oryzae KCCM 11272 had the highest ethanol yields (15.18% and 15.10%, respectively). In the sensory evaluation carried out in this study, the panel preferred the Yakju made with Rhizopus japonicus KCCM 11604 Nuruk. Overall, however, the panel did not like the Yakju made with Aspergillus niger KCCM 32005 Nuruk.

• Korean Journal of Microbiology
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• v.9 no.4
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• pp.155-162
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• 1971

A comparison of dextrinogenic amylase activities in the Asp. niger group was made with their crude and ethanol dialized enzymes before and after heating at high temperature (60-$65^{\circ}C$). The results obtained are as follows ; 1. THe dextrinogenic amylase activity of crude enzymes of Asp. kawachii and Asp. foetidus was strong, but Asp. phoernicis, Asp. carbonarius and Asp.japonicus showed weak activity. The others showed medial grades of activity. 2. The ethanol dialized enzymes of Asp. kawachii, Asp. foetidus and Asp. japonicus was very sesitive to high temperature (60 or $65^{\circ}C$) and their enzymatic activities were diminished greatly. The others did not show diminution of enzymatic activity at 60 or 65.deg.C, but diminished greatly at 70 or $75^{\circ}C$. 3. The ethanol dialized enzymes of the Asp.niger group heated to 65.deg.C was more sensitive at pH 6.0 and 6.5 than at pH 4.5, 5.0 and 5.5. 4. Tested strains in the Asp.niger group were subdivided into 4 subgroups by their dextrinogenic amylase activities before and after heating at 60 or $65^{\circ}C$. The first group showed a medial grade of activity before heating and no diminution of their enzymatic activities after heating. Asp. niger, Asp.pulverulentus, Asp. awamori and Asp. usmii were included in this group. The second group had strong enzymatic activity before heating, but diminished greatly after heating. Asp rawachii and Asp. phoenicis were included in this group. The fourth group showed very weak enzymatic activity before heating, and was inactivated easily by heating. Asp.oryzae of the Asp. flavus group showed a very strong dextrinogenic amylase activity before heating. After the heat treatment, however, its enzymatic activity was diminished greatly.

• Journal of Applied Biological Chemistry
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• v.62 no.1
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• pp.57-66
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• 2019

The ethyl acetate fraction of Bat Faeces (Ye Ming Sha: natural products used in Chinese Medicine) after fermentation (EFBF-AF) showed enhanced anti-oxidative effects in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt assays. Fermentation of the Bat Faeces by using the crude enzyme extract from Aspergillus kawachii, significantly increased the anti-inflammatory effects. Fermented Bat Faeces markedly inhibited nitric oxide production, inducible nitric oxide synthase, and cyclooxygenase-2 expression in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. The EFBF-AF reduced the nuclear translocation of nuclear factor kappa B ($NF-{\kappa}B$) via $IKK{\alpha}$ and $I{\kappa}B{\alpha}$ phosphorylation, and decreased the phosphorylated the extracellular signal-regulated kinases (ERK) and p38 expression in LPS-treated RAW 264.7 macrophages. In addition, the EFBF-AF suppressed the expression of pro-inflammatory genes, such as interleukin-$1{\beta}$, interleukin-6, and tumor necrosis $factor-{\alpha}$. These results suggest that fermented Bat Faeces may suppress pro-inflammatory responses in LPS-stimulated RAW 264.7 macrophages cells via ERK, p38 mitogen-activated protein kinase and $NF-{\kappa}B$ signaling pathways.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.272-278
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• 1992

Takju, a Korean traditional wine, was prepared by using nuruk and Koji which were inoculated with Aspergillus kawachii and Aspergillus shirousamii. Those chemical composition such as alcohols and organic acids were determined with gas chromatography to investigate the variation of its content by the fermentation. Alcohol such as methyl, ethyl, n-propyl, i-butyl, i-amyl alcohol were detected in the most takju mash samples. Alcohol contents in the groups fermented with KNR and SNR were slightly higher than KKR, SKR groups. Lactic acid were concentrated and organic acids such as pyruvic, oxalic, malonic, succinic, maleic, malic, ${\alpha}-keto$ glutaric acid were also detected in the most samples. The pH was lowest in the KKR group. The total acid content was slightly decreased at the later fermentation and was highest in KKR. The content of minerals were highest in the WNR and BNR groups. Throughout fermentation the content of potassium and magnesium varied greatly with the tested groups.

• Korean Journal of Food Science and Technology
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• v.5 no.4
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• pp.224-230
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• 1973

The culture used wheat bran as media for four kind of mold strains such as Aspergillus oryzae, Aspergillus kawachii, Aspergillus usamii and Rhizopus javanicus to examine which strain could higher the activity of amylase most which is used for alcohol fermentation. It also provided three different kind of wheat bran media containing starch of 47%, 51% and 55% respectively for each strain. For each media it also added three different kind of nitrogen sources; ammonium sulfate, casein, and ammonium sulfate and casein equally mixed. Each nitrogen source added was subordinately differentiated into three different percentages, 2%, 4% and 6% respectively, except the 2% for the ammonium sulfate. The results obtained were summarized as follows (1) The activity of ${\alpha}-amylase$ was highest in the media of starch value 47% of wheat bran with 6% of casein added. (2) The activity of ${\beta}-amylase$ was highest in the media of starch value 51% of wheat bran with 2% of the equal mixture of ammonium sulfate and casein added. (3) The activities of both ${\alpha}-amylase$ and ${\beta}-amylase$ of Aspergillus usamii were highest in the media of starch value 47% wheat bran with no addition of nitrogen source. (4) Of the four strains examined, the activities of ${\alpha}-amylase$ and ${\beta}-amylase$ cultured in Rhizopus javanicus were both relatively higher. (5) The activities of ${\alpha}-amylase$ and ${\beta}-amylase$ of the strains examined became lower as the percentage of starch contents increased except in Rhizopus javanicus.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.696-699
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• 1990

Some mixed culture systems consisting of koji molds and yeast were tested for the ethanol production by simultaneous saccharification and fermentation using polished rice as the substrate. Aspergillus shirousamii showed the highest ethanol production in the mixed culture with Saccharomyces cerevisiae on steamed rice added with 150 ml water in 250 ml Erlenmeyer flask. The optimum initial pH, temperature and specific surface for the ethanol production in this system were 6.5, $30^{\circ}C$, and 0.1, respectively. Under this condition, 12.9% ethanol was produced with inoculation with $5{\times}10^2$ conidia/ml of A. shirousamii and $5{\times}10^6\;cells/ml$ of S. cerevisiae in 10 days.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.421-426
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• 1999

The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inocu-lation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commerical Nur-uk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol isobutyl alcohol and ethyl acet-ate which were known as aroma compounds in Takju were much higher in mash of modified Nuruk than in that of commercial Nuruk or ricd koji. The major organic acids were lactic fumalic and succinic acid in mash of modified and lactic and acetic acid in mash of commercial Nuruk and citric lactic and suc-cinic acid in mash of rice koji. The contents of total organic acids were 5,146mg/L, 1,706mg/L and 1, 388 mg/L in mash of commercial Nuruk rice koji and modified Nuruk respectively. The major free amino acids were glutamic acid alanine proline and histidine in mash of modified Nuruk and glutamic acid proline leucine and histidine in mash of commercial Nuruk and arginine proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090mg/L 12,202mg/L and 7,152 mg/L in mash of modified Nuruk commercial Nurcuk and rice koji respectively. Therefore it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.427-432
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• 1999

Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2. Aspergillus oryzae L2. and Hansenula sp. BC26 isolated from Nuruk were investigated as compared with those with current fermenting agents such as com-mercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88% 0.47% and 0.39% in mash of commercial Nuruk rice koji and modified Nuruk respectively. The contents of alcohol were 15.5% 15.1% and 9.0% in mash of modified Nuruk rice koji and commercial Nuruk respectively. The contents of reducing sugar were 2.80% 1.24% and 0.80% in mash of commercial Nuruk modified Nuruk and rice koji respectively. The contents of amino acid were 0.55% 0.47% and 0.23% in mash of modified Nuruk commercial Nuruk and rice koji respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji Color was pre-ferred in the order of Takju of modified Nuruk commercial Nuruk and rice koji. Odor and taste were preferred in the order of Takju of modified Nuruk rice koji and commercial Nuruk. Therefore it seem-ed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.