• Korean Journal of Microbiology
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• v.7 no.4
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• pp.153-158
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• 1969

It is the most important thing to substitute sweet potato for wheat flour as the brewing material of Maggerley(Korean wine) in order to save precious wheat flour which is now consumed as the sole material in it. In this study, the fermenting mash material has been prepared with combination of wheat (KIorean wine) as a first step of sabing wheat flour consuming. The combination ratio of wheat flour and sweet potato starch in mashing, in this experiment, are such as mashing plot of 100% wheat flour (No.3 plot), 50% wheat flour plus 50 % of sweet potato starch (No.2plot), 30% wheat flour plus 70% starch syrup of sweet potato (No. 4 plot), and 60% wheat flour plus sweet potato starch (No. 1 plot). The results of fermentation and chemical components of each mash in experimental plot are as following : 1. Alocholic fermentation was most vigorous in No.4 plost among them, the next are in order to hydrolyze and break down the protein sourece to glucose and amino acid, the new enzymic source were added in experimantal amsh before putting yeasts, those enzymic sources have been developed and prepared in this laboratory No.4 and No.2 plot at same degree. Generally, the activities of alcholic fermentation of all plots are vigorous and fair. The acidity of each fermented mash is in the rangw of 3.7-4.8. 2. Amounts of amino acids in fermented mash are in the range of 145 mg per 100 ml and 158 mg for all experiments, and these amounts are much more than those of present commerical Maggerley. However, the amount of it in the No.4 plots is much less among the m, this is due to the lack of protein source in starch syrup. 3. Amounts of organic acids in fermented mash are in the range of 0.44g per 100ml and 0.62g, these amounts are generally much more than those of the present commercial Maggerley. 4. The result of sensory test for the experimental Maggerley shows good taste and flavour in comparison with those of commercial Maggerely. 5. It is proved that these experimental fermentation of Maggerley is succesful in the partial substitution of sweet potato starch potato starch for wheat flour, and it is also be able to make a good Maggerley in all aspects of quality.

• Korean Journal of Microbiology
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• v.8 no.3
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• pp.107-115
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• 1970

In order to brew Takju, Korean flour wine, it requires three necessary steps for specific brewage. One is primary brewing process and another main brewing process to sacharify and perform alcoholic fermentation. After previous two brewing passing, the mash of main brewing process mixed with 1 volume of water is commercial Takju. Three samples were obtained from three breweries and incubated at $28{\pm}1^{\circ}C$for the alcoholic fermentation. All the samples were analyzed for observation of the changes of various biochemical constituents which were contained in the mashes of two brewing processes and in Takju. The starch contents of the suspensions in the primary and main mashes, and in Takju were 28.08, 25.92, 3.83%, and decreased considerably within 36-48 hrs and thereafter slowly. The amounts of water soluble carbohydrates and reducing sugars in three steps had a tendency of decreasing within 48 hours. The initial numbers of yeasts per 1ml in the suspensions were $1.74{\times}10^8$, $1.65{\times}10^8$, $0.66{\times}10^8$, appeared the highest at 72 hours (12.66%) in main process, and in the case of Takju kept increasing untill 60 hours. The dextrin contents in the mashe of primary process through the long period were 0.34 - 0.68%, in the main one were 0.12 - 0.32%, concerning with the amylase activities which were stronger in the mash of the primary process than in that of the main. The contents of methanol and cellulose in the mashes of two processes were 3.40-0.68%, in the main one were 0.12-0.32%, concerning with the amylase activities which were stronger in the mash of the primary process than in that of the main. The contents of methanol and cellulose in the mashes of two processes were 3.40-5.98mg/ml, 0.43-0.48% during the fermentation. The consumption of crude protein the mashes of Takju revealed with time, on the contrary, the production of free amino acids and oligo-peptides were performed, depending upon the affection of proteinase. The amount of tannic acid in Takju was 0.0073-0.0098mg/ml and organic acids of these three groups increased with time and hydrogen ion concentration was 3.28-4.43.

• 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.

• Microbiology and Biotechnology Letters
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• v.18 no.5
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• pp.506-510
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• 1990

The Takju brewing of raw rice starch was carried out by the simultaneous saccharification- fermentation using Rhizopus sp. koji and yeast, and compared with the Takju mash brewed by the conventional method. Rhitopus koji was prepared with uncooked rice for Takju brewing without cooking of rice starch. Alcohol concentration of Takju mash brewed with uncooked rice was slightly higher of 1.8% than that with cooked one. Amino acid contents was almost double and fuse1 oil contents was lower in uncooked brewing. The Takju mash prepared after fermentation without cooking of rice had a characteristic odor of raw material and a good quality of taste.

• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.410-414
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• 2002

In order to develop a Korean traditional rice wine which by acasia flower added alcohol fermentation was investigated by addition of 5%, 10'h, 15% nuruk and 10% acasia into the wine mash. The maximum amount of ethanol (16.4%) was obtained when 10% acasia flower and 15% nuruk were added in cooked rice for the fermentation by Saccharomyces cerevisiae at $25^{\circ}C$ for 20 days. The overall acceptability and physiological functionalities of the rice wine prepared by addition of different concentration (5-50%) of acasia flower into mash were investigated and compared. The A-15 rice wine which was brewed by addition of 15% acasia flower into mash showed the best acceptability. Its angiotensin-converting enzyme inhibitory activity and tyrosinase inhibitory activity were 80.3% and 94.2%, respectively. The electron-donating ability (23.4%) and nitrite scavenging activity (21.5%) were also higher than those of traditional rice wine.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.8
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• pp.466-473
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• 2018

The purpose of this study is to develop a distilled soju with high quality and stable brewing technology by analyzing the changes of general components and volatile components in the production of distilled soju by the use of fermentation agent such as koji and nuruk. White rice flour was used as a main raw material. White koji, yellow koji, traditional nuruk, and improved nuruk were used as a fermentation agent respectively. Also, yellow koji, traditional nuruk, and improved nuruk were added at a certain ratio to prepare white koji. The distillate was prepared by vacuum distillation and the quality characteristics were compared and analyzed. When the fermentation agent was used alone, the alcohol content was higher in the order of white koji, improved nuruk, yellow koji, and traditional nuruk. The initial acidity was higher than that of other fermentation agents and the highest alcohol content was found to be helpful for stable brewing. The highest content of higher alcohol was found in the yellow koji mash, and ethyl acetate was the highest in the traditional nuruk. When the fermentation agents were mixed, there was no difference in the alcohol content between $1^{st}$ fermentation mash and $2^{nd}$ fermentation mash. On the other hand, the content of higher alcohol was increased with the increase of the input ratio of yellow koji, and it decreased with the increase of the ratio of traditional and improved nuruk. It is expected that it will be possible to manufacture various distilled soju with different flavor and aroma if the yellow koji and the traditional nuruk are appropriately used based on the white koji having excellent fermentation characteristics and it will be very helpful for improving the stability and quality of brewing.

• Journal of Microbiology and Biotechnology
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• v.27 no.4
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• pp.678-684
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• 2017

The aim of this study was to elucidate the changes in the microbial community and biochemical properties of a traditional sweet paste during fermentation. PCR-denaturing gradient gel electrophoresis (DGGE) analysis showed that Aspergillus oryzae was the predominant species in the koji (the fungal mixture), and the majority of the fungi isolated belonged to two Zygosaccharomyces species in the mash. The bacterial DGGE profiles revealed the presence of Bacillus subtilis during fermentation, and Lactobacillus acidipiscis, Lactobacillus pubuzihii, Lactobacillus sp., Staphylococcus kloosi, and several uncultured bacteria were also detected in the mash after 14 days of main fermentation. Additionally, during main fermentation, amino-type nitrogen and total acid increased gradually to a maximum of $6.77{\pm}0.25g/kg$ and $19.10{\pm}0.58g/kg$ (30 days) respectively, and the concentration of reducing sugar increased to $337.41{\pm}3.99g/kg$ (7 days). The 180-day fermented sweet paste contained $261.46{\pm}19.49g/kg$ reducing sugar and its pH value remained at around 4.65. This study has used the PCR-DGGE technique to demonstrate the microbial community (including bacteria and fungi) in sweet paste and provides useful information (biochemical properties) about the assessment of the quality of sweet paste throughout fermentation.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.415-420
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• 1986

Alcohol fermentation of uncooked naked barley was carried out by the combined action of the maceration enzyme from black Aspergillus niger and the glucoamylase from Rhizopus sp. The combined enzyme preparation was found to be effective in maceration and saccharification of the raw naked barley starch. The Hydrolysis rate measured by the amount of glucose liberated reached more than 70% at pH 4.5 and 3$0^{\circ}C$ after 76 hrs. For alcohol fermentation without cooking, the naked barley mash of 18% initial total sugar was pretreated with concentrated sulfuric acid (0.15 weight % of the mash volume) at 55$^{\circ}C$ for 2hr, and used for alcohol fermentation. A simultaneous saccharification and fermentation was carried out at pH 4.8 and 3$0^{\circ}C$ for 96 hrs. Under this fermentation condition, 3.5% increase in alcohol yield together with 2.0% increase in alcohol concentration were obtained when compared with the conventional cooking fermentation.

• Korean Journal of Microbiology
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• v.5 no.2
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• pp.43-54
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• 1967

The characteristics of enzymic sources and its effective uses concerned with brewing of Yack-Tack Joo which is traditional and popular liquors for all Korean have been studied. Results obtained are as follows; 1)Kock Ja (enrich of fungi and yeast produced in Korean brewery) is found to be weak in its liquifying(600U.) and saccharifying activity(1300U.), so that it is useful to conbine two factors effectively for better brewing. 2) The additional ratio of Kok Ja per materials is seems proper at line of 20 percent for better fermentation and the enzymic preparations inoculated of microorganisms in wheat bran is seems proper at 25 percent line. 3) Adding the enzymic preperation in which the strain Rhyzopus had been inoculated to the experimental mash at 5 percent per material, the rate of fermentation was revealed highest degree than those of else. 4) It is not proper to add a single Bun Kok in fermentation, as it produce much acid in mash during brewing. 5) However, the enzymic preparation composed of Asp usami and Rhyzopus sp. produced less acid in brewing. 6) The increasing of temparature in enzymic samples, temparatures of the mixtured Kuk(Kok Ja and enzymic preparation) are higher than those of single addition at the first stage in pre-fermentation, but there are no differences at the late stage of post-fermentation. 7) Amount of amino acids in the plot of enzymic prepation are found much more than those of single use at late stage of post-fermentation. In the plot of single use of Kock Ja, the amount was the most than else, the proteinase activity is strongest more than else. 8) In the brewing of Korean Tack-Yack-Joo, it is desirable less amount of acidity, more amount of amino acid, stronger liquifaction of starch and vigorous saccharification. Thren it was found that the application of two prepations(Kock Ja and Bun kok) is most effective to get moderate quality in Tack-Yack-Joo brewing.

• Applied Biological Chemistry
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• v.43 no.4
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• pp.253-259
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• 2000

In order to study the effects of the maturing temperature of kanjang(Korean traditional soy sauce) mash on the distributions of chemical compositions and sensory characteristics of kanjang, test kanjang mash prepared by mixing one part of meju and three parts of 20% salt solutions was matured at 15, 30 and $45^{\circ}C$ for 60 days respectively. It was found that although the higher the maturing temperature upto $45^{\circ}C$ for 60 days of maturing the higher total nitrogen, total free amino acids and pigment content in kanjang could be obtained, better quality kanjang containing the lower acetic acid, butyric acid and pyroglutamic acid with the higher ratio of the glutamic acid to the total free amino acids and the higher sensory evaluation scores could be prepared by maturing kanjang mash at $15^{\circ}C$.