Aspergillus 속 곰팡이를 이용한 액체종국 제조 및 밀누룩의 품질특성
Quality Characteristics of wheat Nuruk and Optimum Condition of Liquid Starters for Aspergillus sp.
2
조회
0
다운로드
8
인용
0
참고문헌
키워드
초록
고역가 액체종국 제조 및 배양기술을 개발하기 위해,Aspergillus 속의 곰팡이(A. oryzae, A. niger)를 이용한 밀기울 첨가율 별(0, 5, 10, 15 및 20%) 배지를 이용한 액체종국을 제조하여 이들의 품질 특성을 조사하였다. 액체종국의일반성분 및 효소활성(glucoamylase, acidic protease)을 조사한 결과, 배지에 밀기울 첨가량이 많을수록 균사체량이 많아졌을 뿐만 아니라 산도, 아미노산도도 증가하는 것을 알수 있었고 액체종국에 첨가하는 밀기울 농도가 달라짐에 따라 각 균주의 효소활성이 바뀌는 것을 알 수 있었다. 또한,효소활성에 따른 최적 배양시간은 곰팡이 종류에 따라 차이가 있었고 A. oryzae와 A. niger 곰팡이의 액체종국 배양은10~15% 밀기울을 첨가하여 48~72시간 배양하는 최적조건을 규명하였다. 기존에 사용되었던 고체종국과 비교하여 밀입국제조에 종국으로써 적합한지를 구명하고자 A. oryzae와A. niger를 사용한 고체종국을 접종한 밀누룩을 대조구로 하여 밀기울 10% 액체배지로 만든 액체종국의 접종량 별(1,3, 5, 10%) 밀누룩의 배양시간 별(0, 15, 20, 36, 38, 40hrs) 및 이화학적 특성과 효소활성(α-amylase, glucoamylase,acidic protease)변화를 비교하였다. 결론적으로 시간과 인력등의 경제적 가치가 많이 투입되는 고체종국 보다는 누룩 제조시 액체종국을 사용하는 것이 여러 가지 측면에서도 유리하다고 여겨진다.
Abstract
This study focus was primarily the development of liquid starters for Aspergillus oryzae and Aspergillus niger prepared with wheat bran as a low cost culture medium. For the preparation of the liquid media wheat bran was added at rates of 0, 5, 10, 15 and 20% and the Aspergillus sp. strains were then inoculated to these prepared broths. The results indicated that the more that wheat bran was contained in the medium, the more mycelia was produced for A. oryzae and A. niger. The highest enzyme activities were obtained with a 10~15%adding rate of wheat bran for both strains. Changes in the enzyme activities of the liquid starters during various incubation times (0, 24, 48, 72 and 96 hrs), indicated that the highest enzyme activities were seen between 48 and 72 hrs of culture. In addition, a comparative study was carried out on the production of enzymes using wheat as a substrate in nuruk, with liquid starter made from fermented agents according to the same concentrations used with the wheat bran. The pH, acidity, amino acidity, reducing sugar content and enzyme activity (α-amylase, glucoamylase, acidic protease) of wheat nuruk made with liquid starter were compared with those of wheat nuruk made with solid starter. The results suggest that the liquid starter is superior in both cases.
참고문헌 (27)
- Brewing Society of Japan, "Regulation for analysis ofalcoholic beverages", pp.221~228 (1993)
- Chandran, S., "omparative evaluation of neutral protease production byAspergillus oryzae in submerged and solid-state fermentation", Process Biochemistry, 40, pp.2689~2694 (2005)
- Chung,M.J, "Studies on the proteolytic enzyme producedby Rhizopus japonicus S-62", Korean J. Food Sci.Technol, 9, pp.31~35 (1977)
- Ham,Y.T, "The characteristics of Aspergillus oryzaeand application it to genetic engineering", Mycology SocietyNews, 8, pp.34~48 (1996)
- Ji,I.S, "New technology in manufacturing of distilledalcohols (So-ju and Ju-jeong)", Korean Journal of Microbiologyand Biotechnology, pp.53~62 (1994)
- Kang, S. G., "Characteristicsof fermented hot pepper soybean paste (Kochujang) preparedby liquid beni-koji", Korean J. Food Sci. Technol, 29, pp.82~89 (1997)
- Kim, K., "α-Amylaseproduction of Bacillus natto IAM 1212 in the wheat branmedium", Korean J. Biotechnol. Bioeng, 6, pp.143~146 (1991)
- Kim, H. S., "Enzymological characteristics and identification of usefulfungi isolated from traditional Korean nuruk", Kor. J. Appl.Microbiol. Biotechnol, 26, pp.456~464 (1998)
- Kwon, Y. A., "Microcomputer-controlledkoji incubation system and its application to barleykoji manufacture", Korean J. Food Sci. Technol, 20, pp.326~330 (1988)
- Lee,D.Y, "Studies on the industrialization of theKorean kokja. (I) It’s isolation and physiological characteristicsof mold from kokja", Kor. Jour. Microbiol, 5, pp.51~54 (1967)
- 유대식, "신종 누룩사상균, Aspergillus coreanus NR 15-1의 α-Amylase의 효소학적 특성", KSBB Journal, 19(4), pp.301~307 (2004), 한국생물공학회
- Lee, S. K., "Studies on the effect of seedkoji for the soysauce qualities", J. Korean AgriculturalChemical Society, 19, pp.155~161 (1976)
- Lee, T. S, "Changes ofchemical composition during the aging of liquid kojikochujang", Korean J. Food Sci. Technol, 16, pp.1~6 (1984)
- 이영택, "국산밀 제분부산물을 첨가한 고식이섬유빵의 품질 특성", Journal of the Korean Society for Applied Biological Chemistry, 46(4), pp.323~328 (2003), 한국응용생명화학회
- Mabel, S. H., "Amylase production by Aspergillus niger in submergedcultivation on two wastes from food industries", Journal ofFood Engineering, 73, pp.93~100 (2006)
- Miller,G.L, "Use of dinitrosalicylic acid reagent fordetermination of reducing sugar", Anal Chem, 31, pp.426~428 (1959)
- National Tax Service Liquors Licence Aid Center, "Liquors analysis code", pp.41~42 (2009)
- Oh, K. C., "Studies on degreeof kojic mycelial penetration and some characteristics ofkojic enzyme in moromi", Kor. J. Mycol, 16, pp.175~184 (1988)
- Park, Y. H., "Changes in nutritionalcomponents of toha-jeot with wheat bran during fermentation", Korean J. of Human Ecology, 3, pp.77~89 (2000)
- Rani, G, "Microbial α-amylase: a biotechnologicalperspective", Process Biochemistry, 38, pp.1599~1616 (2003)
- Rha,K.Y, "Seed mold important in brewing", Korean J.Food & Nutrition, 1, pp.108~110 (1989)
- Seo, J. B., "Development of liquid culturemedia for the mass production of Beauveria bassianablastospore", Korean J. Seric. Sci, 37, pp.172~175 (1995)
- So,M.H, "Characteristics of koji molds isolated fromkoji-starters for brewing in Korea and Japan", Korean J. Food& Nutrition, 6, pp.1~7 (1993)
- So,M.H, "Characteristics of a modified nuruk madeby inoculation of traditional nuruk microorganisms", KoreanJ. Food & Nutrition, 12, pp.219~225 (1999)
- 소명환, "쌀 입국 제조시 Rhizopus sp. ZB9의 배양조건이 당화 아밀라아제 생성에 미치는 영향", 한국식품영양학회지, 22(4), pp.644~649 (2009), 한국식품영양학회
- Yumiko, Y., "Characterization of glucoamylase andα-amylase from Monascus anka: Enhanced production of α-amylase in red koji", Journal of Bioscience and Bioengineering, 110, pp.670~674 (2010)
- Yu, T. S., "Bibliographical study on microorganisms oftraditional Korean nuruk (since 1945)", J. Korean Soc. FoodSci. Nutr, 27, pp.789~799 (1998)