• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.571-579
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• 2010

Jeupjang has long been considered only a local delicacy. So, it has gradually been forgotten because its name and definition have not been established. This study was performed in order to provide some basic data by comparing the general components, color, free amino acids, free sugar, organic acids and antioxidant activities between commercial Jeupjang(GG, GD, JM, NJ, NS). Moisture contents, crude protein, crude fat and crude ash contents of Jeupjang were 48.07~61.77%, 4.08~10.53%, 3.92~4.64%, and 3.63~9.95%. pH, titrable acidity and salt in Jeupjang were 4.32~5.50, 9.37~14.82 mL(1N-NaOHmL), and 3.27~8.90%. Amino-type nitrogen content is 42.05~ 138.83mg%. Lightness(L), redness(a) and yellowness(b) values in color of Jeupjang were10.04~21.89, 18.92~28.80, and 17.16~37.56. The total content of free amino acids in commercial Jeupjang ranged from 35.22mg% to 306.02mg% in which it showed wide variation among samples. The major free amino acids were glutamic acid, aspartic acid, alanine and proline. The major free sugars were fructose(0.31~1.60%), glucose(6.20~ 13.61%) and maltose(7.34~10.01%). The major organic acids were succinic acid(29.08~ 103.62 mg%) and citric acid(3.08~108.69 mg%). Total polyphenol contents were from 1.16 mg/g to 1.78 mg/g, DPPH radical scavenging activity is from 0.57 AEAC to 1.53 AEAC and ABTS radical scavenging activity is from 1.58 AEAC to 2.85 AEAC. This result might cause the differences of soybean composition, processing methods and brewing periods. For the succession of traditional fermented food such as Jeupjang, quality standards are required. To this end, the standardization of manufacturing processes must be followed.

• Journal of Microbiology and Biotechnology
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• v.23 no.6
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• pp.794-801
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• 2013

This paper reports the production and characterization of crude xylanase from the newly isolated Humicola sp. Ly01. The highest (41.8 U/ml) production of the crude xylanase was obtained under the optimized conditions (w/v): 0.5% wheat bran, 0.2% $KH_2PO_4$, and 0.5% peptone; initial pH 7.0; incubation time 72 h; $30^{\circ}C$; and 150 rpm. A considerable amount of the crude xylanase was induced using hulless barley bran or soybean meal as the carbon source, but a small amount of the enzyme was produced when supplementary urea was used as the nitrogen source to wheat bran. The crude xylanase showed apparent optimal cellulase-free xylanase activity at $60^{\circ}C$ and pH 6.0, more than 71.8% of the maximum xylanase activity in 3.0-30.0% (v/v) ethanol and more than 82.3% of the initial xylanase activity after incubation in 3.0-30.0% (v/v) ethanol at $30^{\circ}C$ for 2 h. The crude xylanase was moderately resistant to both acid and neutral protease digestion, and released 7.9 and 10.9 ${\mu}mol/ml$ reducing sugar from xylan in the simulated gastric and intestinal fluids, respectively. The xylooligosaccharides were the main products of the hydrolysis of xylan by the crude xylanase. These properties suggested the potential of the crude enzyme for being applied in the animal feed industry, xylooligosaccharides production, and high-alcohol conditions such as ethanol production and brewing.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.175-181
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• 1994

Six Korean medicinal herbs, Codonopsis lanceolata Traut (sasam), Platycodon grandiflorium A. De Candolle (gilkyung), Paeonia lactiflora var. trichocarpa Bunge (peony), Angelica gigas Nakai (danggwi), Astragalus membranaceus Bunge (hwangki) and Cnidium officinale Makino (chunkung) were added in brewing Korean traditional rice wine. Fermentation characteristics such as contents of total acid, reducing sugar, total sugar, pH, temperature, and alcohol concentration were investigated every 24 hr during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period $(1{\sim}4\;days)$, slow in the middle $(5{\sim}7\;days)$, and almost unchangeable in the final $(8{\sim}10\;days)$. Total acid content was remarkably increased during the initial period but slowly afterwards. Reducing sugar content, total sugar content, and pH were remarkably decreased during the initial period but slowly afterwards. Alcohol concentrations of medicinal herb rice wines were $0.3{\sim}1.5%$ lower than the traditional wine throughout the fermentation periods. After the final period of 10 days of fermentation, alcohol concentration was observed as 12.6% in wine from sasam, 12.9% from gilkyung, 12.3% from peony, 12.4% from danggwi, 13.4% from hwangki, 12.6% in wine from chunkung, 13.6% in raditional wine respectively. Those differences were expected as the results of differences in various herbs. From the sensory evaluation, the highest score of overall quality was observed in the wine from hwangki, the next from chunkung, sasam, the traditewional wine, gilkyung, danggwi and the last from peony.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.99-102
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• 1971

These experiment were conducted to study the effects of various nitrogen sources and inorganic salts upon the growth of Saccharomyces rouxii T-9, and the results obtained were as follows: 1) The strain showed the most rapid growth in the case of 2.5 to 5.0% addition of peptone as an organic nitrogen source, and 1.0% addition of $(NH_4)_2HPO_4$ as an inorganic nitrogen source respectively to the media containing no NaCl. 2) Its growth was the most rapid in the case of 1.5% addition of yeast extracts as an organic nitrogen sources, and 5% addition of urea as an inorganic nitrogen source respectively to the media containing 20% of NaCl. 3) Its growth was the most rapid in the case of 1% addition of $NaNO_3$ as an inorganic salt to the media containing no NaCl, while to the media containing 20% or 26% of NaCl its growth was more rapid in the case of 5% addition of $NaNO_3$ than 1% addition. 4) Its growth was more rapid in the case of 0.5% addition of $MgSO_4\;and\;CaCl_2$ respectively to the media containing 20% of NaCl than to the media containing no NaCl, and was rapid in the case of 1% addition of $MgCl_2$ to the media containing 26% of NaCl.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.288-295
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• 2006

This study was conducted to examine the possibility of improvement effect in suppression of precipitation and nasty smell creation in Takju mash. First of all, gum shown to be lowest precipitation velocity was selected and this was applied to the fermentation of Takju mash for comparing with the control in terms of fermentation aspects and various qualities of Takju mash. Precipitation amount and precipitation velocity of suspension in Takju mash added with carrageenan was shown to be the lowest than that of others. Compared with the control, alcohol was highly generated in Takju mash added with carrageenan, especially between two and four days. Total acidity was shown to be highly increased until 2 days in Takju mash and thereafter to be slightly increased. Takju mash added with carrageenan was shown to be lower on the second stage than the control. Fusel oil produced from mash added with carrageenan was 0.046${\sim}$0.113${\mu}$l/ml and mash added with carrageenan generated less fusel oil than the control by 1.6${\sim}$3.2 fold. Yeast growth on the mash added with carrageenan was revealed to be helpful during fermentation periods. In general, sensory characteristics of Takju mash were shown to be more superior in mash added with carrageenan than in other samples. While nasty smell produced from a sample without gums was perceived after 2 days of Takju mash storage, nasty smell of Takju mash added with carrageenan was recognized after 6 days during storage. In conclusion, precipitation of suspension and nasty smell production in Takju mash were found to be suppressed by addition of carrageenan during Takju fermentation.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.147-152
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• 1987

Soy sauce which was prepared with a mixture of defatted soybeans ant wheat flour koji added into acid-hydrolyzed soy sauce was evaluated for the chemical changes in levulinic acid, ethanol and amino acids composition during fermentation, Results showed that the highest reducing sugar content of $12.13{\sim}15.76%$ was found after $20{\sim}40\;days$ fermentation. The contents of total nitrogen, amino nitrogen, and ethanol increased with increase in fermentation time. A high levulinic acid content was fount at the initial fermentation period which was gradually decreased with further fermentation. The content of lactic acid also increased during fermentation. Amino acids such as Glu, Leu, Ala, Phe, Asp, Thr, Ser, Gly, Met, Tyr, Lys, His, Arg and Pro were detected in all tested groups. Higher values were found particularly for Glu, Leu, Ala and Phe and lower values for His, Tyr and Met. The most of amino acids increased in their contents after 120 days of fermentation.

• Microbiology and Biotechnology Letters
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• v.38 no.1
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• pp.46-52
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• 2010

Yakju, a Korean traditional alcoholic beverage, is made from glutinous-rice flour or rice starch with nuruk. In this study, we investigated that fermentation characteristics in yakju was made with glutinous rice and pretreatment. The yeast and nuruk were used Y90-9 and SP1800 (a kind of improved nuruk), respectively. pH and brix degree of yakju, brewed with glutinous rice flour by heating, were higher than the others during fermentation process. Total acid contents were 0.2~0.3 and the highest alcohol degree (15.75%(v/v)) was fermented glutinous rice flour by heating. Reducing sugar contents were 3.5-3.9 mg/mL. Yakju, which brewed with glutinous rice flour, of amino acid degree, UV absorbance and color degree was higher than yakju which brewed with glutinous rice starch. Succinic acid was the highest organic acid among 6 organic acids and free sugar contents described as glucose > maltose > fructose. Twenty one components were identified including 3 alcohols, 17 esters and one aldehyde. Of these, ethyl palmitate, which was described as mild flavor, was the highest %area except ethyl alcohol. Overall, the fermentation performed using glutinous rice flour by heating and improved-nuruk showed the best results for yakju production.

• The Korean Journal of Mycology
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• v.44 no.4
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• pp.307-313
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• 2016

To develop a functional strawberry Makgeolli, we produced Makgeolli using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry Makgeolli. Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry Makgeolli. The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.

• Food Science and Preservation
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• v.7 no.3
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• pp.262-266
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• 2000

The rhizomes of Polygonatum odoratum(Dunggulle in korean name) have been used as a traditional medicine for a tonic, remedy of fevers of influenza, cough and lung trouble. In this experiment, water extract of Dunggulle was added in brewing korean traditional rice wine. Fermentation characteristics such as content of total acid, pH, temperature, total sugar and alcohol concentration were investigated during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period(0~3 days), slow in the middle(4~6 days), and almost unchangeable in the final(7~10 days). Total acid content was remarkably increased during the initial period but slowly decreased afterward. As the content of Dunggulle extract is increased, total sugar content was slightly increased. At the first day of fermentation, total sugar content was 19.6% in control, 22.6, 23.3 and 25.6% in Dunggulle extract 2.5, 5.0 and 7.5% added group, respectively. In the initial period, content of alcohol in control was highest than in Dunggulle extract added group. The content of alcohol in 4 kinds of wine showed highest value at the sixth day and those of control and Dunggulle extract 2.5% were 16.0, 16.1%, respectively. Sensory evaluation in taste was not significantly different among control and Dunggulle extract added group.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.138-144
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• 2002

In order to improve the quality of foxtail millet wine, zymological properties by isolated strains from Nuruk were investigated. Saccharomyces sp Y5-1 as brewing yeast, Aspergillus sp. M6-3, Aspergillus awamori 6970, and Aspengillus usamii mut. shirousamii 6959 (KCTC) as saccharifying molds were used, respectively. Acid content, soluble solids, color (b) and alcohol contents were increased during fermentation. Ethanol concentration of millet wine made with Nuruk by Aspergillus awamori 6970 and Aspergillus usamii mut. shirousamii 6959 were higher than the other, 10.6 and 10.1% respectively. Citric acid was only detected on $1{\sim}2$ day starting fermentation. Oxalic acid, lactic acid and acetic acid of millet wine were high in the wine made of Nuruk by Aspergillus usamii mot. shirousamii 6959, Aspergillus awamori 6970 and traditional Nuruk, respectively. During fermentation, glucose and xylose was higher than the others. Xylose was increased, but most of other sugar were decreased during fermentation. Acetone, ethyl acetate, methanol, ethanol, n-propanol, iso-buthanol and iso-amyl alcohol were detected In the wine made with Nuruk by Aspergillus awamori and Aspergillus usamii mut. shirousamii, iso-imyl alcohol and ethanol were high. On sensory evaluation, the wine made with Nuruk by Aspergillus usamii mut. shirousamii was the best on color and taste.