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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제27권 제5호
- 발행연도
- 2017.1
- 수록면
- 896 - 908 (13page)
이용수
초록· 키워드
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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, α-amylase, β-amylase, protease, and β-glucanase. The range of saccharification power (sp) of the restored nuruk ranged between 85 and 565 sp. The diastatic enzymes, α-amylase, β-amylase, and glucoamylase, were significantly correlated to the saccharification power value; conversely, β-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.
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참고문헌 (23)
참고문헌 신청
Hong Y / 1997 / Microflora and physicochemical characteristics of nuruk and main mashes during fermentation of a traditional andong soju / Food Biotechnol 6 : 297 ~ 303
Jyotiranjan Bal / 2014 / Mycoflora Dynamics Analysis of Korean Traditional Wheat-based Nuruk / The Journal of Microbiology 52 (12) : 1025 ~ 1029
Jyotiranjan Bal / 2015 / Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk / The Journal of Microbiology 53 (12) : 812 ~ 819
Kim HS / 1997 / Characteristics of useful fungi isolated from traditional Korean nuruk / J. Korean Soc. Food Sci. Nutr 26 : 767 ~ 774
Lee MK / 1994 / The bibliographical study on nuruk / J. East Asian Soc. Dietary Life 4 : 19 ~ 29
Jyotiranjan Bal / 2014 / Mycoflora Dynamics Analysis of Korean Traditional Wheat-based Nuruk / The Journal of Microbiology 52 (12) : 1025 ~ 1029
Jyotiranjan Bal / 2015 / Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk / The Journal of Microbiology 53 (12) : 812 ~ 819
Kim HS / 1997 / Characteristics of useful fungi isolated from traditional Korean nuruk / J. Korean Soc. Food Sci. Nutr 26 : 767 ~ 774
Lee MK / 1994 / The bibliographical study on nuruk / J. East Asian Soc. Dietary Life 4 : 19 ~ 29
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