본문 바로가기
KERD
논문KCI 등재

누룩 미생물 천이와 품질 특성 분석

Analyses of microbial community and quality characteristics of nuruk

김찬우|강지은|정석태|임보라|강희윤|윤승일|박소영
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.02|Food Science and Preservation|제29권 제1호|pp. 105-115

2

조회

0

다운로드

3

인용

0

참고문헌

키워드

cultivationqualitymicrobialnuruk
주제분류식품과학

초록

Nuruk is a traditional Korean fermentation starter containing various microbes; it is utilized for the synthesis of alcoholic beverage. In this study, the changes in the quality characteristics and microbial community during the cultivation period of nuruk were analyzed. The results indicated that the fungal richness, expressed as Chao 1, from 70.0 to 19.3 on day 10 and subsequently increased to 35.0 on day 30 of cultivation. The content ratio of Aspergillus sp., Rhizopus sp. and Saccharomycopsis sp. increased with the progress of cultivation. Among the fungi, the content of the Aspergillus genus increased from 0.01% before cultivation to 70.4 %. Among the bacteria, the content of the Pantoea genus increased to 69.76% on day 7 and decreased to 44.80% on day 14. Considering the enzyme activity, saccharogenic power, α-amylase and carboxy peptidase exhibited the highest activity on day 7 while lipase exhibited the highest activity on day 14. Considering only the enzyme activity, the results indicated that it would be appropriate to terminate cultivation before day 14. The traditional cultivation period of nuruk is approximately 14 days; However, it is necessary to determine a suitable cultivation period for the application of nuruk as enzyme source.

Abstract

Nuruk is a traditional Korean fermentation starter containing various microbes; it is utilized for the synthesis of alcoholic beverage. In this study, the changes in the quality characteristics and microbial community during the cultivation period of nuruk were analyzed. The results indicated that the fungal richness, expressed as Chao 1, from 70.0 to 19.3 on day 10 and subsequently increased to 35.0 on day 30 of cultivation. The content ratio of Aspergillus sp., Rhizopus sp. and Saccharomycopsis sp. increased with the progress of cultivation. Among the fungi, the content of the Aspergillus genus increased from 0.01% before cultivation to 70.4 %. Among the bacteria, the content of the Pantoea genus increased to 69.76% on day 7 and decreased to 44.80% on day 14. Considering the enzyme activity, saccharogenic power, α-amylase and carboxy peptidase exhibited the highest activity on day 7 while lipase exhibited the highest activity on day 14. Considering only the enzyme activity, the results indicated that it would be appropriate to terminate cultivation before day 14. The traditional cultivation period of nuruk is approximately 14 days; However, it is necessary to determine a suitable cultivation period for the application of nuruk as enzyme source.

참고문헌 (29)

  1. Bae SM, "Traditional Alcoholic Drink Manufacturing Technology: Takju Yakju", pp.81~ (2002), Woogok Publishing Co
  2. Jyotiranjan Bal, "Mycoflora Dynamics Analysis of Korean Traditional Wheat-based Nuruk", The Journal of Microbiology, 52(12), pp.1025~1029 (2014), 한국미생물학회[DOI]
  3. Jyotiranjan Bal, "Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk", The Journal of Microbiology, 53(12), pp.812~819 (2015), 한국미생물학회[DOI]
  4. Bal J, "Metagenomic analysis of fungal diversity in Korean traditional wheat-based fermentation starter nuruk", Food Microbiol, 60, pp.73~83 (2016)
  5. 최지호, "시판누룩 사용 별 석탄주의 품질특성", 한국미생물·생명공학회지, 39(1), pp.56~62 (2011), 한국미생물·생명공학회
  6. 최정실, "Rhizopus oryzae N174를 이용한 액체종국 저장조건에 따른 밀누룩의 품질특성", 한국미생물·생명공학회지, 40(4), pp.319~324 (2012), 한국미생물·생명공학회[DOI]
  7. 최영환, "누룩으로부터 전분 분해 활성이 우수한 Rhizopus oryzae 균주의 분리", 한국미생물·생명공학회지, 44(3), pp.376~382 (2016), 한국미생물·생명공학회[DOI]
  8. Gonzalez CF, "Optimized amylolytic enzymes production in Saccharomycopsis fibuligera DSM-70554 an approach to efficient cassava starch utilization", Enzyme Microb Technol, 42, pp.272~277 (2008)
  9. Han EH, "Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation", Korean J Food Sci Technol, 29, pp.555~562 (1997)
  10. Jung HJ, "Isolation of mutants over-producing amylase from Nuruk fungi by NTG", Korean J Food Sci Technol, 29, pp.984~994 (2000)
  11. Jung MJ, "Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters", Food Microbiol, 30, pp.112~123 (2012)
  12. Kim HS, "Characteristics of useful fungi isolated from traditional Korean Nuruk", J Korean Food Sci Nutr, 26, pp.767~774 (1997)
  13. 김현수, "단행복발효 막걸리의 저장 중 품질 특성 변화", 한국식품저장유통학회지, 27(6), pp.685~693 (2020), 한국식품저장유통학회
  14. 김학윤, "히솝(Hyssopus officinalis)을 혼합한 쌀음료 제조조건 설정", 한국식품저장유통학회지, 22(3), pp.345~352 (2015), 한국식품저장유통학회
  15. 김지영, "팽화차조 첨가에 따른 조 막걸리의 양조 중 pH, 산도, 색도, 아미노산, 환원당, 총당 및 알코올 함량 변화", 한국식품과학회지, 42(6), pp.727~732 (2010), 한국식품과학회
  16. 김민식, "누룩곰팡이 분리균의 다양성 및 당화능 분석과 독소생산능 조사", 한국균학회지, 42(3), pp.191~200 (2014), 한국균학회
  17. 구옥경, "탁주와 약주의 이화학적 특성 및 미생물 군집 분석", 한국식품과학회지, 50(4), pp.400~406 (2018), 한국식품과학회[DOI]
  18. 이효형, "전통 누룩 발효과정 중 품질 및 항원성 변화", 한국식품영양과학회지, 38(1), pp.76~82 (2009), 한국식품영양과학회
  19. 남강, "온도를 달리한 누룩 발효 기간별 배양 유산균 변화 및 분리 유산균들의 효소 활성", 한국식품저장유통학회지, 22(6), pp.920~925 (2015), 한국식품저장유통학회
  20. 박창숙, "밀가루 누룩으로 담금한 탁주 술덧의 품질 특성", 한국식품과학회지, 34(2), pp.296~302 (2002), 한국식품과학회
  21. 박지희, "파이로시퀀싱을 이용한 상업용 전통누룩의 미생물 군집분석", 한국식품과학회지, 50(1), pp.55~60 (2018), 한국식품과학회[DOI]
  22. Park JW, "Identification of filamentous molds isolated from Korean traditional Nuruk and their amylolytic activities", Kor J Appl Microbiol Biotechnol, 23, pp.737~746 (1995)
  23. 박지혜, "고문헌 유래 벽향주의 제조방법에 따른 품질특성", 한국식품저장유통학회지, 17(6), pp.826~834 (2010), 한국식품저장유통학회
  24. 송상훈, "Analysis of Microflora Profile in Korean Traditional Nuruk", Journal of Microbiology and Biotechnology, 23(1), pp.40~46 (2013), 한국미생물·생명공학회[DOI]
  25. 성세아, "시판 상면발효맥주의 관능 및 이화학 특성 분석", 한국식품과학회지, 49(1), pp.35~43 (2017), 한국식품과학회[DOI]
  26. Siyoung Yang, "Fungi Associated with the Traditional Starter Cultures Used for Rice Wine in Korea", Applied Biological Chemistry, 54(6), pp.933~943 (2011), 한국응용생명화학회
  27. Yeo SH, "Current trends and development a plan in the Korean Makgeolli industry", Korean J Food Sci Technol, 43, pp.55~64 (2010)
  28. Yu TS, "Bibliographical study on microorganism of traditional Korean Nuruk (Since 1945)", J Korean Soc Food Sci Nutr, 27, pp.789~799 (1998)
  29. Yu TS, "Traditional Korean Fermenter;nuruk of Original Form and Excellency", pp.179~227 (2011), World Science Co Ltd

관련 논문AI추천

Restoration of Traditional Korean Nuruk and Analysis of the Brewing Characteristics김재호, 김태완, 김혜련, 신우창, 이애란, 이은정, 이장은한국미생물·생명공학회 · Journal of Microbiology and Biotechnology2017 · 제27권 제5호가수량에 따른 누룩의 발효기간별 품질 특성김소영, 김주연, 문지영, 여수환, 최한석한국식품저장유통학회 · Food Science and Preservation2018 · 제25권 제5호Aspergillus oryzae을 이용한 pellet 누룩 제조 및 약주의 품질특성김용석, 여수환, 전진아, 정석태, 정의현한국식품저장유통학회 · Food Science and Preservation2018 · 제25권 제6호탁주용 곰팡이 고체종국 제조 및 품질 특성강지은, 문지영, 백성열, 백창호, 여수환, 정석태, 최한석한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제6호누룩으로부터 전분 분해 활성이 우수한 Rhizopus oryzae 균주의 분리김명동, 박은희, 최다혜, 최영환한국미생물·생명공학회 · 한국미생물·생명공학회지2016 · 제44권 제3호Effects of Temperature on the Changes of Enzymatic Activities and Metabolite during Wheat nuruk Fermentation강지은, 김대혁, 김명동, 백성열, 여수환, 이세희, 전체옥한국미생물·생명공학회 · 한국미생물·생명공학회지2015 · 제43권 제4호

이 간행물의 다른 논문 (14건)

Phytochemical profiles of Citrus hybrid kanpei and Citrus reticulata natsumi: Analysis of volatile and non-volatile components박요섭, 박석만, 좌재호, 한승갑, 김상숙, 김미선, 윤석규pp. 1-12Modified AOAC method for indirect measurement of resistant starch and its application in development of new food materials이득찬, 이재훈, 소순현, 이득식, 박종순, 김채린, 이강연pp. 13-20미르찰 찹쌀가루의 수침기간에 따른 물리화학적 특성박동수, 조준현, 이소명, 조수민, 이지윤, 권영호, 이샛별, 강주원, 신말식, 성기운pp. 21-33열처리와 비열처리 방법에 따른 양파 및 마늘 건조 슬라이스의 품질 특성김정수, 김현중, 김지윤, 강석, 최지영, 정새울, 곽다현, 한소진, 문광덕pp. 34-48양파와 흑양파를 이용하여 제조한 식초의 품질 특성 및 항산화 활성권건형, 김현영, 김난경, 서원택, 김미숙, 김지현, 이아영pp. 49-58
원문 보기