• Microbiology and Biotechnology Letters
• /
• v.35 no.3
• /
• pp.231-237
• /
• 2007

To support the fermentational superiority of Korean nuruks and maintain the various domestic nuruks, the optimal nuruk production of Andong-Soju, which was designated as an intangible cultural asset of Gyungsangbukdo province from 1987, was investigated. Different thickness of nuruks ($2.2{\sim}5.5\;cm$) were manufactured based on traditional Andong-Soju nuruk method, while the size of round form of nuruk was set to 23 cm. During the 3 weeks maturation, changes of water content, weight, pH, brix, the amount of reducing sugar, sac-charifying activity, viable cell and major microorganisms were determined, Also, ethanol fermentation abilities of the manufactured nuruks were evaluated using 20% glucose medium or 16% starch medium, respectively. Our results indicated that the production of high quality of Andong-Soju nuruk needs $4.0{\sim}5.5\;cm$ thickness and 3 weeks maturation without extraneous yeast addition. These results would be applied to production of homogeneous, and high quality of Andong-Soju nuruk.

• Microbiology and Biotechnology Letters
• /
• v.35 no.4
• /
• pp.310-315
• /
• 2007

To investigate the effect of lactic acid bacteria in Andong-Soju fermentation and traditional nuruk maturation, several lactic acid bacteria were isolated from the Andong-Soju fermentation broth and traditionally matured nuruks using Lactobacilli MRS agar containing bromocresol purple. Among the isolated bacteria, ADS-L1 showed the highest lactic acid production and was dominant species in fermentation broth. Based on physiological characteristics and 16S rDNA sequencing results, the ADS-L1 was identified as Pediococcus acidilactici. The ADS-L1 grew well at $50^{\circ}C$, and under the acidic conditions at pH 4, whereas the ADS-L1 failed to grew by treatments of 12% (w/v) ethanol or 0.01N HCl. Considering the high temperature of nuruk above $50^{\circ}C$ during nuruk maturation and the high ethanol concentration of broth above 12% at the end-stage of Andong-Soju fermentation, these results suggested that the ADS-L1 is popular in matured nuruks and plays role in the early-stage of fermentation. Analysis of pH, brix, reducing sugar content, lactic acid production, and cell growth during the cultivation of ADS-L1 further suggested that the ADS-L1 may contribute the prevention of contamination by rapid and steady acidification of broth, and do not cause problems by rapid death at the end-stage of fermentation.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.5
• /
• pp.835-848
• /
• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.