• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.779-785
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• 1996

Sansung takju, the Korean traditional liquor at a local area of Sansung in Pusan, has been widely drunken due to its tradition in this area. The studies on microorganisms of kokja, fermentation process and shelf-life of takju were carried out. The most abundant microorganism identified from a commercial Sansung kokja was Aspergillus, Mucor, Rhizopus and Penicillium were also identified. In case of a home-made Sansung kokja, Mucor was the most abundant one. Aspergillus, Rhizopus and Absidia were also identified in it. Saccharomyces, Micrococcus and Bacillus were identified in both kokja's but acid production bacteria were not found. Ethanol fermentation was carried out at $25^{\circ}C$ and $30^{\circ}C$ using each kokja. The rate of ethanol production was faster at $30^{\circ}C$ than at $25^{\circ}C$, while higher viable yeast count and final ethanol content were obtained at $25^{\circ}C$ than at $30^{\circ}C$. The ethanol contents of the mashes using a commercial Sansung kokja and a home-made Sansung kokja after 14 days at $25^{\circ}C$ were 11.0% and 12.4%, respectively. The shelf-life of takju was affected more by ethanol content in the product than by storage temperature. The product stored at $-15^{\circ}C$ did not change significantly in acidity but tasted watery due to thawing. In case of Sansung takju containing 6%ethanol, level of acidity increased and pellicle was formed on the surface of the product during storage at $30^{\circ}C$. In case of Sansung takju containing 9% or 12% ethanol, no significant changes in acidity and appearance were observed for 14 days at $30^{\circ}C$.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.119-129
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• 2015

In this study, rice bran containing biologically active substances, including oryzanol and dietary fiber, Korean food industry was used in glutinous rice Takju(a cloudy Korean rice wine) fermentation. During fermented in rice wine, four different amounts of defatted rice bran(0, 3, 6, and 10g) were formulated in a recipe and fermentation characteristics, physicochemical properties, and sensory characteristics of product were analyzed. An increase in the amount of defatted rice bran was witnessed by heightened pH values in the fermentation period. The titratable acidity of sansung takju was increased with high levels of defatted rice bran. The titratable acidity of defatted rice bran takju during the fermentation period significantly was decreased, and then increased. FRAP radical-scavenging activity of TDT6 2.56 g/moL, compare with the control group, showed the highest reducing power. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the sansung takju containing TDT3(3%) level of defatted rice bran. In conclusion, sansung takju added with TDT3(3%) of defatted rice bran is rated most prefrence in the four groups in this parts quality and acceptability.

• Journal of Life Science
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• v.22 no.1
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• pp.110-116
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• 2012

Nuruk plays a significant role in the flavor and quality of Takju and Yakju, which are produced through saccharification and alcohol fermentation by various microorganisms. In this study, we identified microbial strains isolated from a plate count and PCR-denaturing gradient gel electrophoresis (DGGE) analysis targeting the 16S and 28S rRNA genes, in order to characterize bacterial and fungal diversity in Sansung Nuruk. The numbers of bacteria and fungi in Nuruk were $1.5{\times}10^9$ CFU/g and $2.2{\tims}10^8$ CFU/g, respectively. The 16S rRNA gene sequence indicated that the predominant bacteria in the isolates and PCR-DGGE profile of Nuruk were Kocuria spp., Pantoea spp., Lactobacillus spp., Pediococcus spp., Weissella spp., Staphylococcus spp., endophytic bacterium, uncultured Gamma-proteobacteria, uncultured Cyanobacteria, and Actinobacteria. Dominant bacteria from the PCR-DGGE profile were Pediococcous pentosaceus and uncultured Cyanobacteria. The 28S rRNA gene sequence indicated the predominant fungi in the isolates and PCR-DGGE profile to be Trichomonascus spp. Pichia spp., Torulaspora spp., Wickerhamomyces spp., Sacharomycopsis spp., Lichtheimia spp., Mucor spp., Rhizopus spp. Aspergillus spp., and Cladosporium spp. Dominant fungi from the PCR-DGGE profile were Pichia kudriavzevii and Aspergillus oryzae. The PCR-DGGE technique was used for the first time in this study to assess a microbial community in Nuruk and proved to be an effective protocol for profiling microbial diversity.