• Korean Journal of Oriental Medicine
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• v.16 no.3
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• pp.149-154
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• 2010

Objective : Ssanghwa-tang has been used as herbal medine, favorite beverage or health beverage. This study was performed to evaluate the acute toxity and safety of fermented Ssanghwa-tang extract in ICR mice. Methods : 0(control group), 1250, 2500 and 5000 mg/kg of Ssanghwa-tang and fermented Ssanghwa-tang extracts were orally administered to 35 male and 35 female ICR mice. After single administration, we observed number of death, clinical signs, changes of body weight for 14 days. After 14 day of administration, all mice were sacrificed and major organ were observed. Results : Compared with the control group, we could not find any toxic alteration in all treated groups (1250, 2500 and 5000 mg/kg). Conclusions : These results suggest that Sssanghwa-tang fermented with nuruk extracts might be safe to ICR mice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.170-179
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• 1996

누룩은 생소맥을 조분쇄하여 물로 혼합시켜 자연적으로 공지중의 여러 종류의 미생물을 배양시켜 만들었다. 그러므로 누룩에서는 많은 종류의 사상균, 호모와 세균이 증식하였다. 누룩의 당화력은 원료 생소맥의 당화력과 대부분의 사상균의 당화력과 알붕의 세균성 당화력에 기인하여, 발효력은 누룩효모와 극소수의 사상균애 의하여 이루어지고 있다. 1945년 이전까지 누룩으로부터 12속 59종의 사상균이, 8속 29종의 효모와 4속 16종의 세균이 분리 되었다. 누룩사상균은 Aspergillus 속이 주종을 이루었고 Rhizopus속, Absidia속, Nucor속의 순으로 분포하고 있었고, Aspergillus속과 Rhizopus속은 중요한 누룩 당화균으로 작용하였다. 누룩의 대표적 효모는 Saccharomyces cerevisiae 이며 , 이균이 알코올 발효에 가장 큰 역할을 담당하며, Saccharomyces cerevisiae도 전통 민속주의 탁주와 약주의 발효역에 깊이관여한다고 사료된다. 누룩 중에 증식하는 세균은 양조학상 특별한 역할을 담당하지않지만 Bacillus 속 과 젖산세균이 많이 분리되었으며, 젖산세균은 담금초기에 pH의 안정화에 기여할 수 있다고 추측할 수 있다.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.187-190
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• 2012

Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristics were investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Nine fungi which were showed good quality and sensory evaluation were identified by analysis of their nucleotide sequences with PCR-amplified 18S rDNA internal transcribed spacer-1(ITS-1) and ITS-4 genes. Among them, six strains were identified as Aspergillus oryzae and the other strains were identified as Mycocladus corymbiferus, Rhizo-pus oryzae, Lichtheimia corymbifera.

• Textile Coloration and Finishing
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• v.24 no.4
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• pp.260-269
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• 2012

The aim of this study was to develop higher-value added dyeing materials with the fermentation-dyeing -mordanting system using only the natural ingredients by integrating traditional fermentation techniques with traditional dyeing technique. Nuruk, which is used mainly to ferment traditional foods, was used as a fermenting agent to ferment 5 different types of materials. Acidic burnt alum and alkaline calcium hydroxide were used as natural mordants. The dyeability checked after fermentation showed that both cotton and silk mordanted with Gardenia jasminoides did not show notable changes, and 10 days of fermentation was found to be appropriate. Sophora japonica L. performed better on cotton materials mordanted with slaked lime, and alkaline mordants were found to be more effective than acidic ones. With Rheum coreanum, a fermentation period of more than 24 days ($5^{th}$ fermentation) worked best on cotton material, showing a 5 fold increase in the K/S value after the $5^{th}$ slaked lime fermentation than with no fermentation. Rhus javanica L. was found to increase the color fastness to gentle washing and the fastness to light was found to possess 4 means that natural dyed fabric have the highest level of durability, the grade 1 the lowest level of fastness.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.39-48
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• 2021

In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.11
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• pp.376-385
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• 2019

This study was undertaken is to isolate brewing yeast suitable for rice beer fermentation from the traditional Nuruk, and to identify the brewing ability of the isolated yeast. After 6 months of research, four brewing yeast isolated from traditional Nuruk showed a normal fermentation pattern in terms of physicochemical data (pH, brix, alcohol content) and higher vitality, as compared to commercial brewing yeast. The concentrations of higher alcohol and ester, that impart the aroma to beer, were 78.4 to 106.5 ppm and 15.1 to 29.3 ppm, respectively. In particular, S. cerevisiae (KCCM 90313) bestowed significantly higher contents of higher alcohol and ester concentrations than rice beer prepared from commercial yeast. We conclude that the four variants of yeast isolated from traditional Nuruk are potentially suitable for manufacturing rice beer. Especially, the S. cevisiae (KCCM 90313) yeast shows excellent yeast activity and aroma production, thereby displaying potential application for manufacturing rice beer in the future.

• Microbiology and Biotechnology Letters
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• v.39 no.4
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• pp.357-363
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• 2011

This study focus was primarily the development of liquid starters for Aspergillus oryzae and Aspergillus niger prepared with wheat bran as a low cost culture medium. For the preparation of the liquid media wheat bran was added at rates of 0, 5, 10, 15 and 20% and the Aspergillus sp. strains were then inoculated to these prepared broths. The results indicated that the more that wheat bran was contained in the medium, the more mycelia was produced for A. oryzae and A. niger. The highest enzyme activities were obtained with a 10~15% adding rate of wheat bran for both strains. Changes in the enzyme activities of the liquid starters during various incubation times (0, 24, 48, 72 and 96 hrs), indicated that the highest enzyme activities were seen between 48 and 72 hrs of culture. In addition, a comparative study was carried out on the production of enzymes using wheat as a substrate in nuruk, with liquid starter made from fermented agents according to the same concentrations used with the wheat bran. The pH, acidity, amino acidity, reducing sugar content and enzyme activity (${\alpha}$-amylase, glucoamylase, acidic protease) of wheat nuruk made with liquid starter were compared with those of wheat nuruk made with solid starter. The results suggest that the liquid starter is superior in both cases.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.727-734
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• 2013

Makgeolli mashes that were brewed using five different commercial nuruks (fermentation starters) were investigated for changes in physicochemistry, microbial diversity, and biogenic amine (BA) production. Mash A brewed with the nuruk (Gaeryang-nuruk) had the highest level of alcohol concentration and the greatest number of yeast cells, whereas mash E had the greatest number of bacterial cells. Only three biogenic amines were detected in the makgeolli mashes: tyramine, putrescine, and cadaverine. Using a PCR-DGGE technique, we observed that mash E had the highest BA production, and had the greatest number of bands on the denaturing gradient gels. We also observed that the numbers of bacterial cells correlated significantly with the putrescine and the total BA content, and that the BA content correlated significantly with the color values (L, a, b). This study shows that the quality of a makgeolli can depend on the type of nuruk. Therefore, we suggest that the quality management of makgeolli should start with the stage of nuruk manufacture.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.492-501
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• 2016

This study was conducted to investigate the physiochemical characteristics of Cheongju prepared using different types of rice (rice and glutinous rice) according to addition rate of Nuruk during low temperature fermentation. The characteristics of Cheongju prepared using three different temperatures ($10^{\circ}C$, $18^{\circ}C$, $25^{\circ}C$) were compared. After fermentation for 30-50 days, the pH of mash prepared at lower temperature was lower, as was that of mash made from rice relative to that prepared using glutinous rice. The total acidity was formed at lower temperature and generated in mashing prepared by glutinous rice. The organic acid content of mash made from rice at $18^{\circ}C$ was lowest, while that of mash prepared from glutinous rice was lowest at $10^{\circ}C$. The fermentation speed was lowest at $10^{\circ}C$; however, low temperature fermentation resulted in the highest alcohol content. The mash prepared from glutinous rice showed faster fermentation than that made from rice. In addition, the pH was lower when lower levels of Nuruk were added and higher in mash made from glutinous rice than that prepared from rice. The lower addition rate of Nuruk also showed a lower sugar content and final alcohol content. The levels of citric acid and lactic acid were higher, while those of succinic acid, acetic acid, and ethyl acetate were lower when lower levels of Nuruk were added. The mash prepared from glutinous rice showed a higher alcohol content than that made from rice.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.698-705
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• 2016

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.