• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1066-1070
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• 2003

Effects of cereal kojis and legumes on alcohol fermentation and fibrinolytic activities of Korean traditional wines were investigated. The Korean traditional wine which was brewed by addition of 10% barley koji into the mash showed the greatest fibrinolytic activity of 20.0 U and good ethanol productivity (16.8%). The fibrinolytic activity was increased up to 26.0 U by addition of 50% of mungbean and its acceptability were improved by addition of jujube (3%) into the mash.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.219-225
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• 1999

In order to improve the quality of nuruk a Korean traditional fermenting agent for brewing nuruk was modified by a new method inoculating Rhizopus japonicus T2 Aspergillus oryzae L2 and hansenula sp. BC26 which had been isolated from traditional Nuruk. And the characteristics of modified Nuruk were investimgated as compared with current fermenting agents such as commercial Nuruk and rice koji of As-pergillus kawachii. The odor of modified Nuruk was savory but those of commercial Nuruk and rice koji were fetid andinodorous repectively. The extracted waters of modified Nuruk commercial Nuruk and rice koji were yellow pale yellow and colorless and showed 6.15, 6.01 and 3.30 of pH respectively. Mod-ified Nuruk had 7.6${\times}$106CFU/g of yeast but commercial uruk and rice koji had no yeast. Commercial Nuruk had 1.0${\times}$102CFU/g of lactic acid bacteria but modified Nuruk and rice koji had no lactic acid bacteria. The amylolytic and proteolytic activities of modified Nuruk were much higher than those of commercial Nuruk or rice koji. Seed mash of modified Nuruk had ester aroma but that of commercial Nuruk rather offensive odor and that of rice koji neither ester aroma or offensive odor. It seemed that if the modified Nuruk is used in seed mashing the supplement of acidulant is need to lower pH. The quality of modified Nuruk was thought to be much better than that of commercial Nuruk or rice koji.

• Journal of Ginseng Research
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• v.26 no.2
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• pp.74-78
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• 2002

To develop a new traditional ginseng liquor by using rice and ginseng, the physicochemical properties and overall acceptability of ginseng liquors made by addition of different concentration (1-8%) of ginseng in some kinds of rice mash were investigated and compared. The Ilpum-4 traditional ginseng liquor which was prepared by adding 4% ginseng into Ilpum rice mash showed the best acceptability in the sensory evaluation test and high ethanol content (15.6%), and its angiotensin-converting enzyme inhibitory activity and electron-donating ability were better than those of the other ginseng liquors. The Ilpum-4 traditional ginseng liquor contained 0.53% (w/v) of crude saponin and it was mainly composed of ginsenoside Rg$_1$.

• Journal of Microbiology and Biotechnology
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• v.19 no.10
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• pp.1161-1168
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• 2009

Ethanol production by the simultaneous saccharification and fermentation (SSF) of low-value rice wine cake (RWC) without cooking was investigated. RWC is the filtered solid waste of fermented rice wine mash and contains 53% raw starch. For the SSF, the RWC slurry was mixed with the raw-starch-digesting enzyme of Rhizopus sp. and yeast, where the yeast strain was selected from 300 strains and identified as Saccharomyces cerevisiae KV25. The highest efficiency (94%) of ethanol production was achieved when the uncooked RWC slurry contained 23.03% starch. The optimal SSF conditions were determined as 1.125 units of the raw-starch-digesting enzyme per gram of RWC, a fermentation temperature of $30^{\circ}C$, slurry pH of 4.5, 36-h-old seeding culture, initial yeast cell number of $2{\times}10^7$ per ml of slurry, 17 mM of urea as the nitrogen additive, 0.25 mM of $Cu^{2+}$ as the metal ion additive, and a fermentation time of 90 h. Under these optimal conditions, the ethanol production resulting from the SSF of the uncooked RWC slurry was improved to 16.8% (v/v) from 15.1% (v/v) of pre-optimization.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.4
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• pp.580-585
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• 2010

To develop a new traditional rice liquor by using Mulberry leaves, the optimal condition of fermentation was investigated by addition of different concentrations (1%, 3%, and 5%) of Mulberry leaves powder in the raw rice mash. The efficiency of ethanol production of all conditioned groups were not inhibited by addition Mulberry leaves. The acceptability and antimicrobial activity of the Mulberry leaves liquor with different concentrations of Mulberry leaves powder were tested. The 3% Mulberry leaves liquor showed the best acceptability in the sensory evaluation test and color test. The antimicrobial activity against Helicobacter pylori were increased according to added amount of Mulberry leaves. It was supposed that the antimicrobial activity were affected by phenolic compound extracted from Mulberry leaves with ethanol produced during the fermentation period. The results suggested that the Mulberry leaves can be useful source to develop a new traditional rice liquor.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.789-794
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• 2005

New Korean traditional wine was developed using Gugija (Lycii fructus) and medicinal plants. Gugija wines were brewed by serial addition of Gugija root and medicinal plants into rice mash containing 1% Gugija fruit, and its physioco-chemical properties, physiological functionality, and overall acceptability were investigated. Traditional Gugija wine prepared by serial addition of 0,1% each Gugija roots and Doochung, and 1.0% each Gamcho and dandelion into the rice mash containing 1% Gugija fruit showed highest acceptability and ethanol content (16,0%). Traditional Gugija wine prepared by adding 0.1% Gugija leaf into the Gugija wine showed highest acceptability and high antihypertensive angiotensin I-converting enzyme inhibitory activity (66.1%).

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.311-314
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• 2001

In order to develop a new Korean traditional liquor using acasia, the condition of alcohol fermentation was investigated by addition of 5%, 10%, 15% nuruk and 10% acasia into mash, The maximum amounts of ethanol was produced when 10% acasia flower and 15% nuruk was added in cooked rice and fermented by S, cerevisiae at $25^{\circ}C$ for 20 days, The acceptability and physiological functionalities of acasia liquors with different concentrations(5%, 10%, 15%, 30%. 50%) of acasia flower were compared. The A -15 liquor which was brewed by addition of 15% acasia flower into mash showed the best acceptability, and its electron-donating ability and nitrite-scavenging activity were also high.

• 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.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.994-998
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• 2007

Changes in microflora, pH, reducing sugar content, lactic acid content, and ethanol content during Korean rice wine fermentation were investigated. Typical quality characteristics of Korean rice wine fermentation including pH, reducing sugar content, lactic acid content, and ethanol content were evaluated. While a fungus was not detected in our Korean rice wine mash, yeast was found to be present at fairly high quantities (1.44-4.76\;{$\times}\;10^8\;CFU/mL$) throughout the fermentation period. It is assumed that lactic acid bacteria (LAB) had effects on the variations of fragrance and flavor for traditional Korean rice wine. The main LAB during the Korean rice wine fermentation was determined and identified as a Gram-positive, straight rod-shaped cell. Genotypic identification of the isolated strain by amplification of its 16S rRNA sequence revealed that the isolated strain was most closely related to Lactobacillus plantarum (99%) strains without any other comparable Lactobacillus strains. Therefore, we designated the major LAB identified from traditional Korean rice wine fermentation as L. plantarum RW.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.