• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.928-934
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• 2015

The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of $Sumizyme^{TM}$ and Nuruk. After 9 days of fermentation at $28^{\circ}C$, alcohol contents and pH were 16.0~17.1% and 3.82~4.16, respectively. An increased ratio of $Sumizyme^{TM}$ decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to $Sumizyme^{TM}$. A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.41-51
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• 2012

We produced Hwanggiju (added 0.5~2.0% of ground Astragali Radix compared to starch contents) and investigated the physicochemical characteristics, DPPH free radical scavenging activities, polyphenol contents, and sensory evaluation. For all treatments, the initial pH was 3.9~4.1 and gradually decreased for 6 days from the 1st mashing day, and then rapidly increased to 4.67. As the fermentation proceeded, total acid contents increased in most of the treatments, reduced temporarily after the 2nd mashing time because of the addition of starch material and water, and then slightly rose again. There were little changes in pH and total acid contents followed by adding ground Astragali Radix (AR) to the fermentation periods. Amino acidities of all treatments showed patterns of which consistently rose as the fermentation proceeded and slightly reduced followed by increasing the addition rate of ground AR to the mashes. Soluble solid and alcohol contents also increased continuously and there were few differences among the treatments followed by adding to the ground AR rate. In color, there was no differences in L value, but a and b value showed significant differences by adding ground AR rate. In DPPH free radical scavenging activities, the control (no AR added) showed 53.6% and when grinded AR added, there were improving effects of the activities (0.52~6.9%). In polyphenol contents, the control was 1.05 mg/mL and the ground AR added treatments increased slightly. In the sensory evaluation, the control received a relatively high score ($5.0{\pm}1.0$), and the treatments which added 0.5% ground AR during the 2nd mashing time were also well received ($4.5{\pm}1.3$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1264-1269
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• 2015

To evaluate the functional effect of ornithine produced by isolated lactic acid bacteria, we examined the anti-lipid accumulation effect of ornithine produced by isolate lactic acid bacteria on 3T3-L1 cells. Lactic acid bacteria (Pediococcus strain) were isolated from nuruk, which is made from wheat, rice, and barley (whole grain, grits, or flour) by fermenting microorganisms (Aspergillus, Rhizopus, and yeasts). Pediococcus strain was identified by 16S rDNA sequencing analyses, and cells were collected by centrifugation and developed as an ornithine starter. makgeolli, an ornithine-containing Korean traditional alcoholic beverage, was made with isolated lactic acid bacteria and arginine. makgeolli was made with the help of ornithine starter using a makgeolli making kit. We evaluated the anti-proliferation effect of ornithine makgeolli on 3T3-L1 cells. To determine the anti-proliferation effect of ornithine makgeolli on preadipocytes, lipid droplets were quantified and stained with Oil Red O. makgeolli made with ornithine starter and arginine showed a 3-fold higher concentration of ornithine compared to makgeolli without starter and arginine. In the results of 3T3-L1 cell line experiment, lipid accumulation was significantly reduced by adding 0.05 mg/mL of ornithine makgeolli compare to the control (adipocyte without sample). In conclusion, ornithine makgeolli containing ornithine starter isolated from nuruk showed an anti-lipid accumulation effect with increased ornithine content without toxicity.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.1-7
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• 2017

Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations of Central Asia. Cichorium intybus L. (chicory) is a sedative with potential cardioactive properties, and its oligosaccharides are beneficial in maintaining healthy gastrointestinal flora. Hence, in this study, we have generated a functional Koumiss containing two different concentrations of chicory. After fermentation of the Koumiss premix, the TA increased to 0.85~0.88%, and the pH decreased to ~4.3. The addition of either concentration of chicory had no significant effect on pH and TA. However, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of chicory. This study has provided the first data on Koumiss supplemented with chicory. The results could be useful in developing high-quality Koumiss with functional activity using chicory, and allowing large-scale industrial production. Further studies are needed to determine if chicory root extract is beneficial for lifestyle-related diseases.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.132-140
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• 2017

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.206-212
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• 2011

Makgeolli is Korean traditional alcoholic beverage that has historically been brewed. In this study, we analyzed the profile of organic acids in makgeolli and also evaluated its physiological characteristics. Makgeolli contained excess lactic acid, which is produced by lactic acid bacteria (LAB). Anti-obesity effects of makgeolli were investigated in 3T3-L1 preadipocytes. Compared to the negative control, makgeolli inhibited the differentiation of preadipocyte as quantified by Oil red O dye. In particular, $100{\mu}g/mL$ makgeolli reduced 40 to 70% of differentiation. To evaluate the anti-angiogenic and anti-inflammatory effects of makgeolli, we performed chorioallantoic membrane assay and measured nitric oxide production from lipopolysaccharide-induced RAW264.7 cells. Most makgeolli interrupted the formation of neo-vasculature and significantly inhibited NO production in a dose-dependent manner. Taken together, these findings suggest that commercial makgeolli has inhibitory activities against adipogenesis, neo-vascularization, and inflammation, and also they are influenced by second metabolites from nuruk microflora containing fungi and LAB.

• Microbiology and Biotechnology Letters
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• v.41 no.4
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• pp.442-448
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• 2013

Lactic acid bacteria (LAB) are a representative group of probiotics and used in many fermented foods and beverages. Several recent studies have shown that LAB are present in makgeolli which is a traditional Korean alcoholic beverage. However, most LAB are intolerant of more than 6% (v/v) alcohol concentrations. For this reason, alcohol-tolerant LAB are isolated from kimchi, makgeolli and nuruk using alcohol containing selective media. After being cultured in MRS broth containing 13% (v/v) alcohol, the two strains which showed the highest increasing O.D values, were finally selected. As results of 16S rRNA gene sequencing and biochemical characterization using an API kit, the two species were identified as Pediococcus acidilactici K3 and S1. In addition, the identified two strains produced bacteriocins against Staphylococcus aureus. When compared with the P. acidilactici type strain, the two selected strains possessed two to three time higher growth on 12-13% (v/v) alcohol containing MRS broth. The viability of P. acidilactici K3 and S1 when inoculated in makgeolli and stored at $10^{\circ}C$ did not decrease through a period of one month indicating that the selected strains can be used for LAB containing makgeolli.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.50-58
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• 2014

Makgeolli, known as takju, is a traditional alcoholic beverage which is native in Korea. It is made from various rice and other cereals. This study is carried out to compare the physicochemical characteristics and functional quality of makgeolli from various rice cultivars according to different amylose contents and amylopectin compositions. The 'Goami2', 'Goami3', and 'Goami4' have high amylose contents and lower proportional degrees of polymerization (DP) 6~12 and higher proportions of DP 13~24 in amylopectin of milled rice. Various variations are shown in pasting properties (viscosities) and gelatinization characteristics, and it is supposed to be related to both the amylose contents and the amylopectin compositions of raw rice. The makgeolli is being manufactured by using the 2-step-brewing method. The makgeolli is analyzed for alcohol contents, pH levels, total acids, Hunter color values and organic acid compositions. The makgeolli of 'Goami2', 'Goami3', and 'Goami4' have showed higher makgeolli yields, lower ethanol contents and less sweetness than other cultivars, and they also have high non-digestible carbohydrates contents which are derived from their high non-digestible carbohydrates contents in milled rice. Therefore, we are able to suggest that it is necessary to improve the makgeolli fermentation processes of 'Goami2', 'Goami3', and 'Goami4'.

• Food Science and Industry
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• v.40 no.2
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• pp.83-89
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• 2007

저온발효와 고온발효에 의하여 만들어진 민속주를 증류하여 알콜돗를 45%로 같이 맞추어 성분함량을 비교하였다. 발효온도에 따른 환원당의 함량을 나타내고 있으며 저온발효 민속주는 15 mg/100 mL, 고온발효 민속주는 5 mg/100 mL로 나타났다. 즉 저온 발효에서 환원당의 양이 많았으며, 그러나 시중에 판매되고 있는 소주보다는 낮은 경향을 보였다. 향기 성분에 생성과정에 영향을 주는 Fusel alcohol을 볼 때 반적으로는 발효액에 아미노산이 없는 것보다는 많을 수록 많은 양의 fusel alcohol을 생성되기는 하지만, fusel alcohol을 생성하기위한 조건은 효모의 종류, 발효조건, 발효온도, 발효액의 조성 등의 복잡한 인자가 관련된다. 본 연구에 제조한 발효주를 소주의 아미노산과 비교할 때 아미노산 함량이 전반적으로 20-100도 낮은 함량치로 나타났다. 한약재 첨가로 인하여 면역증강, 살세포 반응 억제효과, 기능성 전통주로 좋은 발효주로 인정되지만 한약재특유의 강한 향기를 약화시키는 연구가 금후에 보완되어야 한다고 본다. 발효온도에 따른 아미노산의 함량은 저온발효 조미주에서 cysteine, valine, mrthionine, isoleucine, phenylalanine이 많았으며, 고온발효 조미주에서는 serine, glycine, leucine이 많았다. 한 alanine, tyrisine, lysine은 고온발효주에는 있으나, 저온발효주에서는 나타나지 않았다. 그러나 저온발효주와 고온 발효주 모두 시중에 판매되고 있는 소주보다는 아주 낮은 경향을 보였다. 저온발효와 고온발효에 의하여 만들어진 민속주를 증류하여 알콜 도수를 45%로 같이 맞추어 성분함량을 비교하였다. 발효온도에 따른 환원당의 함량을 나타내고 있으며 저온발효 민속주는 15 mg/100 mL, 고온발효 민속주는 5 mg/100 mL로 나타났다. 즉 저온 발효에서 환원당의 양이 많았으며, 그러나 시중에 판매되고 있는 소주보다는 낮은 경향을 보였다. 아미노산 실험에서는 소주와 45% 고온 발효주를 비교 할 때 serine, glycine, cysteine, methionine, phenylalanine 등은 100배, alanine, valine, isoleucine 80배, ammonia 20배 낮은 수치를 나타냈다. OD 측정의 실험결과 또한 control과 비교시 40% 발효주에서는 10배, 45% 고은 발효주에서는 100배 낮은 측정치가 나타났으므로 한약재의 색소성분을 휘발시키는 기술이 요구된다고 본다. 항균성실험에서 항균성 측정은 06 cm paper disk agar diffusion법을 이용하였으며, 43%의 발효주와, 45% 고온 발효주가 항균력이 가장 강력한 0.95 cm의 영향을 나타냈다. 사용한 사용한 Gram 양성, Gram 음성 균주는 Escherichia coli KCCM 11591를 제외하고는 0.8 - 0.95 cm로 항균력이 강했으며, Gram negitive의 Pseudomonas aeruginosa KCTC 1750 에서는 43% 발효주에는 0.95 cm, 45% 고은 발효주에는 0.95 cm의 항균성을 나타냈으며 관능평가에서도 가장 높게 났다. 관능평가에서는 45% 고온 발효주가 가장 높게 나타났으며, 항산화성 실험에 나타난 저온 45%의 갈색도의 측정과는 항산화성에서는 좀 다른 결과를 나타낸다. 그러나 항균성이 가장 높게 나타난 43-45%와 관능평가에서 가장 높게 나타난 45% 고온 발효주를 볼 때 본 연구에서는 고온 발효주 45%가 가장 우수한 전통주로 조사되었다. 발효주를 소주의 아미노산과 비교할 때 아미노산 함량이 전반적으로 100배 정도 낮은 함량치로 나타났으므로, 한약재 첨가로 인하여 면역증강, 살세포반응 억제효과, 기능성전통주로 좋은 발효주로 인정되지만 한약재특유의 강한 향기를 약화시켜서 부드럽고 은은한 전통발효주의 연구가 금후에 보완되어야 한다고 본다.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.318-327
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• 2008

This study examined the cultural dietary habits as well as attitudes toward food, within other life pattern elements, of students living in Gwangju City and Chonnam Province, Korea. Questionnaires from 1,000 student respondents were analyzed. The survey consisted of questions regarding physical condition and health status, dietary consciousness, food preference, knowledge of food and nutrition, and dietary culture. The results showed that 1.6% of the students considered their own physical condition to be extremely poor, and 2.7% and 2.1% also considered their father's and mother's physical conditions as extremely poor, respectively. Among the respondents, 18.3% were smokers and consumed an average of 14.8 cigarettes per day. With regard to their dietary habits, the students answered that they preferred to eat meals with friends rather than with family members, fruit was chosen for eating over health food supplements, and there was very little participation or interest in various food and cultural festivals. The female students had a tendency to alleviate mental stresses by eating, while the male students performed more physical activity to deal with stress. The female students also preferred cereal, fruit, fast food, and sweetened foods more than the male students. Between the smokers and non-smokers, significantly more non-smokers chose fruit (p<0.01), ethnic foods (p<0.05), and sweetened foods (p<0.05) as compared to the smokers. Body mass index (BMI) had significant positive correlations with soft drink (p<0.01), health food supplement (p<0.01), and alcoholic beverage (p<0.001) consumption, while BMI was negatively correlated with cereal (p<0.01), fruit (p<0.001), and sweetened food (p<0.01) intake. The health status of students was positively correlated with their father's health status (p<0.01), mother's health status (p<0.001), and BMI (p<0.05), as well as cereal (p<0.001), high protein side dish (p<0.01), fruit (p<0.01), vegetable (p<0.01), and traditional food (p<0.001) intake. The average body weight for female students was approximately 5 kg less than the Korean Nutrition Society's standardized weight, therefore, it is strongly recommended that measures be taken to develop a systematic nutrition education program that would help those students who often unintentionally skip breakfast or go on extreme diets to improve body image.