• Journal of Microbiology and Biotechnology
• /
• 제27권5호
• /
• pp.896-908
• /
• 2017

In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from ancient documents. Each nuruk was evaluated by analysis of its saccharification power, and the enzyme activities of glucoamylase, ${\alpha}$-amylase, ${\beta}$-amylase, protease, and ${\beta}$-glucanase. The range of saccharification power (sp) of the restored nuruk ranged between 85 and 565 sp. The diastatic enzymes, ${\alpha}$-amylase, ${\beta}$-amylase, and glucoamylase, were significantly correlated to the saccharification power value; conversely, ${\beta}$-glucanase and protease did not have a correlative relationship with saccarification power. In addition, their brewing properties on chemical and organoleptic aspects of traditional alcoholic beverage production were compared. Each raw and supplementary material contained in nuruk showed its own unique characteristics on Korean alcoholic beverage brewing. For the first time, in this study, the traditional Korean nuruk types mentioned in ancient documents were restored using modernized production methods, and also characterized based on their brewing properties. Our results could be utilized as a basis for further study of traditional alcoholic beverages and their valuable microorganisms.

• Mycobiology
• /
• 제45권2호
• /
• pp.119-122
• /
• 2017

Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

• Mycobiology
• /
• 제42권4호
• /
• pp.361-367
• /
• 2014

Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels of ${\beta}$-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a ${\beta}$-glucan- and glutathione-rich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast ${\beta}$-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained $25.53{\mu}g/mg$ glutathione, $0.70{\mu}g/mg$ oxidized glutathione, and $11.69{\mu}g/g$ and $47.85{\mu}g/g$ spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a ${\beta}$-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher ${\beta}$-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high ${\beta}$-glucan and glutathione content may enable the production of functional Makgeolli.

• 동아시아식생활학회지
• /
• 제8권2호
• /
• pp.81-92
• /
• 1998

The pharmaceutical effects of non-alcoholic berverages made made in Limwonsibyukgi were studied. The type of beverage in Limwonsibyukgi were Tang(boiled herb extract), Ta(tea analog with/ without green tea), Jang(lactic acid fermented beverage), Galsoo and Suksoo. Most receipes for these beverages included boiling leaves, seeds, grains of grasses, trees and cereal, and adding honey and sugar as a sweetener, Each beverage has a pharmaceutical action : thirst elimination, enhancement of physical activity, and treatment of several diseases.

• Mycobiology
• /
• 제39권4호
• /
• pp.278-282
• /
• 2011

The objective of this study was to find useful fungi with ${\alpha}$-amylase activity from the Korean traditional nuruk for the quality of traditional Korean alcoholic beverage. In this study, 165 samples of traditional nuruk were collected from 170 regions throughout Korea and the fungi were isolated to a total of 384 strains. In order to investigate the effect of microflora on nuruk, ${\alpha}$-amylase activity, saccharogenic power (SP), starch hydrolysis activity and acid producing activity were evaluated. Ten strains were selected by ${\alpha}$-amylase activity, which ranged from 458.47 to 1,202.75 U/g. The size of the discolored zone for the starch hydrolysis activity of each fungus ranged from 0.3 to 2 cm. The SP of the 10 strains ranged from 228.8 to 433.4 SP. Of the 10 stains, three were identified as Aspergillus oryzae, two as Aspergillus flavus, two as Lichtheimia sp., one as Rhizopus oryzae and two as other strains. The total aflatoxins present in the nuruks were examined using enzyme-linked immunosorbent assay. The 10 nuruks had less than 1.11 ppb of aflatoxins.

• Mycobiology
• /
• 제42권4호
• /
• pp.353-360
• /
• 2014

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentation of raw materials by molds and yeasts present in nuruk, a Korean fermentation starter. In this study, makgeolli was brewed using the wild yeast strain Saccharomyces cerevisiae Y98-5, and temporal changes in the metabolites during fermentation were analyzed by ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. The resultant data were analyzed by partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, organic acids, sugar alcohols, small peptides, and nucleosides, were obviously altered by increasing the fermentation period. Changes in these metabolites allowed us to distinguish among makgeolli samples with different fermentation periods (1, 2, 3, 6, 7, and 8 days) on a PLS-DA score plot. In the makgeolli brewed in this study, the amounts of tyrosine ($463.13{\mu}g/mL$) and leucine ($362.77{\mu}g/mL$) were high. Therefore, our results indicate that monitoring the changes in metabolites during makgeolli fermentation might be important for brewing makgeolli with good nutritional quality.

• 한국균학회소식:학술대회논문집
• /
• 한국균학회 2014년도 추계학술대회 및 정기총회
• /
• pp.23-23
• /
• 2014

There are many yeast strains have been discovered for industrial usage in global scale. In the point of view for the alcoholic fermentation performance and producing alcoholic beverage products, recently many countries have known about the importance of microorganisms as a valuable resource. Discovered with well performed yeasts have potential industrial application in diverse ways such as foods, beverages, cosmetics, pharmaceutical functions, and so on. In Korea, the yeast research has not been sufficiently performed especially for distilled spirits industry. As a result, not so little manufacturers use exotic yeasts from overseas even included the expensive royalties. Besides of those, to produce distilled spirits, many manufacturers do not use specialized yeast for distilled spirits. Distiller's characterized yeasts such as whisky, brandy, vodka, Japanese shochu and awamori, are all well-known industrialized. For decades, the distillers, except us, have selected, developed, and practised yeasts in accordance with distilled spirits characters. This study is about selection and industrial application of yeasts for the Korean pot distilled spirits. Finally 7 yeast strains were selected among over 1,000 yeasts from the traditional Nuruks, through the essential related tests based on brewing and distilling science. The selected yeasts show the appropriate characteristics of distilled spirits. The result of this study could help our distilled spirits industry be activated and stand independent from the exotic microbes.

• 동아시아식생활학회지
• /
• 제9권3호
• /
• pp.277-288
• /
• 1999

This study was carried out to understand the brewing and processing methods of rapid-brew alcoholic beverage. In the contents of 45 classical records, there were 68 items about rapid-brew alcoholic beverage and sin91e and double brew alcoholic beverage. Those alcoholic beverage of 68 items above, were made from green grown at that time-rice, glutinous rice. regular rice. Selected 38 items among those brewages. alcoholics from glutinous rice, were distributed into 4 patterns. Four patterns, grounded on rapid-brewing and processing methods, were set one thing to another and analyzed.

• 한국식품영양과학회지
• /
• 제37권5호
• /
• pp.598-604
• /
• 2008

백합구근을 식품으로 활용하기 위한 일환으로 구근을 첨가한 전통민속발효주를 개발하기 위하여 알코올 발효 조건을 검토하고 그의 생리기능성을 조사하였다. 백합구근을 건조분말과 생구근 상태로 첨가량을 달리하여 발효한 결과, 구근건조분말 첨가량이 증가할수록 발효 초기에는 에탄올생성량이 무첨가구보다 낮았으나 발효 후기로 갈수록 에탄올 생성량이 높았으며, $25^{\circ}C$에서 10일간 발효시켰을 때 건조분말 15% 첨가 발효주와 생구근 20% 첨가 발효주의 에탄올함량이 각각 19.4%, 19.0%이었다. 첨가량에 따른 발효주의관능검사 결과 백합구근 건조분말을 5% 또는 생구근 20%정도 첨가하였을 때 색, 향, 맛 및 전체적인 기호도면에서 가장 기호도가 좋았으며, 특히 건조분말을 첨가하였을 때가 생구근 첨가 발효주보다 기호도가 더 높았다. 기호도가 가장 좋았던 건조분말 5% 첨가 발효주와 생구근 20% 첨가 발효주의 생리기능성을 측정한 결과 전자공여능, SOD 유사활성, ACE 저해활성 및 tyrosinase 저해활성이 무첨가구인 대조구보다 우수하였으며, 생구근 첨가 발효주보다 건조분말 첨가 발효주가 생리기능성이 약간 더 높았다.

• 한국균학회지
• /
• 제40권4호
• /
• pp.204-209
• /
• 2012

전통누룩으로부터 분리한 효모 중 입국을 발효제로 사용하여 담금 막걸리의 양조적성을 확인하였다. 그 첫 단계로 본 연구원에서 보유하고 있는 알코올 발효 효모로 입국과 막걸리를 담근 결과 관능 및 이화학 분석에서 Y111-5 균주가 선별 되었다. 선별된 균주의 최적 배양 조건으로 기본 YPD배지 중 탄소원으로 sucrose 9%와 질소원으로 yeast extract 5%대체하여 사용 시, 기본 YPD배지에서 6.33 g/L로 생산되었던 균체가 최적배지에서 13.82 g/L로 증가한 것을 확인하였다. 최적배지 선정에 이어 최적배양 시간 탐색을 위해 control배지와 최적배지를 함께 배양하여 생육곡선을 확인한 결과 최대 균체생산량은 15시간임을 확인하였다.