• 한국균학회지
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• 제24권4호통권79호
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• pp.280-292
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• 1996

The fungal isolates of Mucorales, directly collected from Korean traditional raw materials of Nuruk (raw material for Korean rice wine) and Meju (raw material for Korean soysauces), were compared with those of Rhizopus oryzae purchased. The fungal isolates of Rhizopus, Mucor, and Absidia mostly identified as based on the morphological observations, were evaluated with the PCR-polymorphic bands. The PCR-polymorphic bands of the genomic DNA reacted with the primers of OPD series tenmer were various, but showed averaged 4 to 6 in the agarose-electrophoresis. The dissimilarity coefficient (DC) between two isolates were compared by the cluster analyses, dendrogams and polar ordinations. The isolates of R. oryzae known. showed several groupings within the lower value of DC and were divided to two groups of amylo-process and other fungi with other purposes. The isolates unidentified were identified by the DC made of this results. Taxonomy of these isolates made by the morphological observations were consistent with those resulted above in most case but not in all aspects. More works were needed with the isolates known for detail informations of Mucorales.

• Journal of Biosystems Engineering
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• 제43권3호
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• pp.229-236
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• 2018

Purpose: Makgeolli is a traditional alcoholic beverage made from rice with a fermentation starter called "nuruk." The concentration of alcohol in makgeolli depends on the temperature of the fermentation tank. It is important to monitor the alcohol concentration to manage the makgeolli production process. Methods: Data were collected from 84 makgeolli fermentation tanks over a year period. Independent variables included the temperatures of the tanks and the room where the tanks were located, as well as the quantity, acidity, and water concentration of the source. Software for the multilayer perceptron model (MLP) was written in Python using the Scikit-learn library. Results: Many models were created for which the optimization converged within 100 iterations, and their coefficients of determination $R^2$ were considerably high. The coefficient of determination $R^2$ of the best model with the training set and the test set were 0.94 and 0.93, respectively. The fact that the difference between them was very small indicated that the model was not overfitted. The maximum and minimum error was approximately 2% and the total MSE was 0.078%. Conclusions: The MLP model could help predict the alcohol concentration and to control the production process of makgeolli. In future research, the optimization of the production process will be studied based on the model.

• 한국균학회지
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• 제39권2호
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• pp.122-125
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• 2011

The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at $4^{\circ}C$ and $20^{\circ}C$. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at $4^{\circ}C$ and 6 days storage at $20^{\circ}C$, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at $4^{\circ}C$. Total acceptability of 9 days storage makgeolli at $4^{\circ}C$ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at $4^{\circ}C$ in this respect of ethanol contents, antihypertensive action and total acceptability.

• 한국식품조리과학회지
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• 제27권5호
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• pp.577-587
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• 2011

In this study, lotus leaf was added to a Takju (Korean milky rice wine) preparation to evaluate its effects on physicochemical and fermentation properties. For rapid saccharification Takju was stored at 25$^{\circ}C$ for 2 days and then temperature was switched to 18$^{\circ}C$ to mature the wine for 21 days. From the start of fermentation to 2-days, the pH of Takju decreased rapidly and acidity increased. Maltose, a byproduct of starch saccharification, increased for 2 days then rapidly decreased. Glucose fluctuated for 7 days and of the 21-days fermentation. The ethanol production rate was highest during the first 7 days, then slowed. Total viable yeast and lactic acid bacterial counts increased rapidly for 2 days and then decreased gradually thereafter. Leuconostoc spp. grew rapidly for 1 day and sharply disappeared with decreasing pH. DPPH radical scavenging activity was significantly higher for Takju prepared with lotus leaf than without. The overall acceptance of Takju tended to increase when it was prepared with lotus leaf.

• 한국식품과학회지
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• 제42권4호
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• pp.468-474
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• 2010

진홍미와 호박고구마, 흑국, 백국, 황국, 개량누룩을 사용하여 고구마 소주를 제조하였다. 최종 술덧의 성상은 진홍미의 경우 $^{\circ}Brix$는 9.2-11.4, 환원당 195.6-260.5 mg glucose/100 mL, pH 4.6-4.9, 산도 0.53-0.83%, 알코올 함량 13.2-16.2%이었고, 호박고구마의 경우 $^{\circ}Brix$는 7.0-8.4, 환원당 31.9-47.4 mg glucose/100 mL, pH 4.4-4.7, 산도 0.22-0.24%, 알코올 9.6-11.2% 이었다. 알코올 수 득량(L/ton)은 진홍미의 경우 흑국, 백국, 황국, 개량누룩에서 각각 229.2, 194.5, 238.6, 229.3 L/ton, 호박고구마의 경우 132.8, 144.4, 141.6, 167.4 L/ton이었다. 향과 맛에 대한 관능평가에 있어서 대부분의 고구마 소주가 일본산 고구마 소주인 쿠로기리시마 보다 좋은 평가를 얻었다. 특히 향은 진홍미 흑국(3.75)과 호박고구마의 개량누룩(3.78)이, 맛은 진홍미 흑국(3.0)과 호박의 흑국(3.0)이 가장 강하였다. 또한 고구마 소주의 향기성분은 decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, 9-octadecanoic acid, octadecanoic acid ethylester류가 대부분의 피크면적율을 차지하고 있었으며, 쿠로기리시마 소주의 향기성분은 종류는 유사하였으나 대체적으로 피크 면적율이 적었다.

• 한국식품과학회지
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• 제43권6호
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• pp.742-746
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• 2011

산양삼을 이용한 새로운 고부가가치의 전통 약주를 개발하기 위해 증자 멥쌀에 140%의 물을 혼합하고, 증자쌀 대비 3%의 개량누룩(Rhizopus sp.)과 1.5%의 건조 효모(Saccharomyces cerevisiae)를 첨가하여 2일간 $20^{\circ}C$에서 발효시켜서 밑술을 제조하였다. 여기에 밑술 대비 200%의 쌀을 첨가한 120%의 물을 혼합하고 정제효소를 0.08% 첨가 한 다음 발효 3일후 산양삼을 첨가하여 $20^{\circ}C$에서 발효시켰다. 산양삼 첨가량에 따른 에탄올 생성량을 조사한 결과 산양삼 1.2%를 첨가했을 때 18.5%의 에탄올이 생성되었고 산양삼의 첨가량이 증가할수록 에탄올 생성량에는 큰 차이가 없었다. 증자 발효와 무증자 발효방법에 따른 알코올 함량은 각각 18.0와 18.5%로 증자 발효와 무증자 발효간에 에탄올 생성능에 차이는 없었다. 산양삼 처리 방법에 따른 전통 약주중의 사포닌 함량 변화를 조사한 결과 마이크로웨이브를 처리한 산양삼을 첨가하여 제조한 산양삼약주의 경우 791 ppm의 사포닌을 함유하고 있었지만 생 산양삼을 첨가한 시료는 460.69 ppm, 증자한 산양삼 첨가의 경우에는 753.02 ppm의 사포닌이 함유되어 있었다. 마이크로웨이브 처리 시간에 따른 산양삼 첨가 약주의 사포닌 함량을 측정할 결과 90초와 120초와는 큰 차이가 나지 않았으며 120초가 넘게 마이크로웨이브를 처리했을 경우 산양삼의 외부 조직이 탄화되어 관능적으로 향이 나빠졌으며 맛에서도 좋지 않았다. 최종적으로 산양삼 1.2%를 첨가했을 때 에탄올 생성량과 기호도가 가장 우수하였고 산양삼을 마이크로웨이브로 90초 처리하여 첨가한 전통 약주가 가장 높은 사포닌 함량을 보였다.

• 생명과학회지
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• 제24권8호
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• pp.843-850
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• 2014

본 연구에서는 전통주 제조시 부산물로 생산되는 주박과 누룩으로부터 추출물과 유기용매 분획물을 총 85종을 제조하고, 이들에 의한 항염증 활성을 연구하였다. 85종의 분획물 중 선별한 세 가지의 분획물(KSD-E1-3, KSD-E2-3, KSD-E4-3)에 의해서 LPS에 의해 염증이 유도된 RAW 264.7 세포주에서 nitric oxide 생산이 현저히 감소됨을 확인하였다. 또한, 세가지 분획물에 의해 염증유발 유전자인 COX-2, TNF-alpha, 그리고 iNOS 유전자의 발현이 감소되었다. 세 가지 분획물 중 KSD-E4-3에 의한 항염증 활성의 작용기전을 이해하기 위하여 oligo DNA microarray를 수행하였다. 마이크로어레이 결과 발현이 감소된 유전자 중 염증과 관련된 유전자 6개(IL-1F6, iNOS, IL-10, Fabp4, IL-1RN, CSF2)를 선택하여, RT-PCR과 정량적 real-time PCR을 수행하였다. 그 결과, 모든 유전자의 발현이 감소됨을 확인하였다. 결론적으로, 이러한 연구결과는 전통주 주박이 항염증 활성을 가지고 있는 식품이나 약품을 개발하는데 필요한 새로운 자원으로서 활용 가능함을 시사하는 것이다.

• 한국식품과학회지
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• 제50권4호
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• pp.400-406
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• 2018

본 연구는 국내 수도권, 충청, 강원 등지의 중소기업형 소규모 양조장에서 생산되는 탁주와 약주의 미생물 군집 분포를 차세대 염기서열 분석기법을 이용하여 조사하였다. 각 시료별로 미생물 분포에 따른 품질의 차이를 나타냈으며 특히 백미 또는 소맥분을 주로 사용한 탁주와 달리 약주는 찹쌀과 백미를 주원료로 사용하여 각각 독특한 주질과 미생물 분포에 영향을 주었다. 주요검출 미생물로 진균류는 S. cerevisiae가 대부분을 차지하였으며 세균의 경우 Firmicutes문에는 유산균인 Lactobacillus, Leuconostoc, Lactococcus, Weisella 속 등이 우점종으로 확인되었다. 곡물인 원재료에 의해 Cyanobacteria 문의 Chloroplast 속과 제조 환경에 의한 유입으로 추정되는 Cronobacter 속, Enterobacter 속 또한 검출되었다. 이러한 다양한 미생물의 분포는 제조 지역, 주원료, 그리고 제조 방법에 기인할 것으로 판단되며 명확한 상관관계는 확인할 수 없었으나 본 연구 결과 유통과정의 제품 안전성 확보를 위해 양조장별 미생물 관리가 필요할 것으로 판단된다.

• 한국식품조리과학회지
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• 제28권4호
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• pp.383-390
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• 2012

In order to reproduce Sanghwabyung that people in the past made and ate at Yuduil (June 6th by lunar calendar) among our traditional rice cakes, this study manufactured Sanghwabyung with black wheat flour by adding the wheat bran and Nuruk powder as leavening source, according to the old cook book "Gyuhapchongseo" and analyzed the quality characteristics. As a result of total phenol and flavonoid contents, DPPH radical scavenging activity of black wheat contents showed the gradual increase significantly (p < 0.001). The number of lactic acid bacteria was $6.72{\times}10^7$ CFU/mL just after preparation, and the number of yeast was $5.59{\times}10^7 $ CFU/mL. The number of lactic acid bacteria and yeast increased after 24 h to $8.48{\times}10^7$ CFU/mL and $5.40{\times}10^7$ CFU/mL. Hard-ness was the lowest in WF30%, compared with the C and the highest in BF100% and WF100%. The more the added portion increased in WF30% and BF30%, the more the hardness increased significantly (p < 0.001). The cohesiveness was the highest in WF30%, compared with C and BF30%, the lowest. It was shown significantly different between the C and WF and BF sample groups (p < 0.01). Springiness was the highest in WF10% and WF50%, compared with that in C and BF100%, which were the lowest. Springiness decreased significantly (p < 0.001) ad-ded portion increased between WF30% and BF30%. Gumminess was the highest in BF100% and WF100%, whereas that of WF20% was the lowest (p < 0.001). Chew-iness was the highest in BF100% and WF100% (p < 0.001).

• 한국식생활문화학회지
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• 제11권4호
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• pp.497-506
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• 1996

Fermentation characteristics and quality changes of the typical Korean traditional alcoholic beverages (Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun) were investigated during fermentation and after aging, respectively. They were prepared by their own brewing methods with respect to the same contents of rice and Nuruk (Korean-style bran koji). The consumed total sugar content of the alcoholic beverages (Sokokju, Baikhaju, Samhaeju and Hosanchun) which were brewed with the multiple input steps of seed mash and raw material (ABMIS) was higher than that of the alcoholic beverage (Kwahaju) which was brewed with the single input step (ABSIS). The pH values of all the beverages were similar and were ranged from 3.2 to 3.6. The acidity of ABMIS were lower than that of ABSIS, but alcohol concentration of ABMIS were higher. The fermentation period of the alcoholic beverages with triple input steps was the longest among them. The inner temperature and microbial growth in all the beverages increased at each of input steps of the raw materials. Fusel oil content of ABMIS was lower than that of ABSIS. Major components of the fusel oil were iso-amyl alcohol, iso-butanol, n-propanol, ethyl acetate and acetaldehyde, and its minor components were methanol and n-butanol. The results on quality changes of the alcoholic beverages after aging showed increase of alcohol in ABMIS, but decrease of sugar and acidity. Fusel oil contents of Kwahaju and Samhaeju decreased to be ranged from 3.1% to 13.9% after aging, but those of Sokokju, Baikhaju and Hosanchun increased to be ranged from 10.9% to 23.0%. Sensory evaluation of ABMIS showed better scores than that of ABSIS. It was suggested that the brewing method with multiple input steps of seed mash and raw material was one of the methods to increase fermentation efficiency for brewing the Korean traditional alcoholic beverages.