Changes in Allergenicity and Quality of Nuruk during Fermentation

이효형,; 이진형,; 고유진,; 박미화,; 이정옥,; 류충호,

doi:10.3746/jkfn.2009.38.1.076

Cited by 16 publications

(14 citation statements)

References 12 publications

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“…Nuruks are commonly used as starter cultures in the fermentation of several rice wines in Korea, such as 'Takju' ('Makgeolli'), 'Cheongju', and 'Yakju' [Han et al, 1997;Kim and Koh, 2004;Lee and Ahn, 2010]. These cultures provide amylolytic and proteolytic enzyme sources used in the fermentation of rice wine [Park et al, 1995;Kim et al, 1998;Lee et al, 2009].…”

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confidence: 99%

Fungi associated with the traditional starter cultures used for rice wine in Korea

Yang

Lee

Kwak

et al. 2011

J Korean Soc Appl Biol Chem

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The 'Nuruk' starter culture has been used for many years in the fermentation of rice wine in Korea. In present study, mycobiota in Nuruk cultures was identified by performing morphological, physiological, and phylogenetical analyses. Mucorales was the most common mycobiota in Nuruk, followed by yeast and Aspergillus. The composition of fungal species in Nuruk was different among samples and did not correlate with the geographical location from where the Nuruk culture was manufactured. For more detailed identification, 174 filamentous fungal strains were isolated from 39 Nuruk samples. Although the morphological and molecular analyses showed that the strains were identical at the genus level, some discordance was identified between species. Of the 174 strains, 160 showed thermotolerance, and the level of thermotolerance matched the clade generated by phylogenetic analysis. Six genera (Lichtheimia, Aspergillus, Rhizopus, Rhizomucor, Mucor, and Syncephalastrum) and 17 fungal species were identified. Among the genera, the genus Syncephalastrum had not been previously identified in Nuruk cultures, and the isolate was identified as Syncephalastrum racemosum. Two genera, Lichtheimia and Aspergillus, comprised approximately 84% of the filamentous fungal isolates from the Nuruk samples, and Lichtheimia ramosa and Aspergillus oryzae were the most commonly found species. The controversy regarding the presence of mycobiota in Nuruk starter cultures was addressed, and results showed that Nuruk contains unique mycobiota not yet found in other Asian starter cultures.

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confidence: 99%

Fungi associated with the traditional starter cultures used for rice wine in Korea

Yang

Lee

Kwak

et al. 2011

J Korean Soc Appl Biol Chem

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“…As mentioned earlier, Shoushi-li, Datong-li and Naepyeon are basically the same calendrical methods and differences between them are as shown in Table 1 (refer to Lee 1988). As shown in the table, Naepyeon is the same as Datong-liri-tonggui and Musin Datong-li except for Xiaochangfa.…”

Section: Calendrical Day Calculation By Datong-limentioning

confidence: 82%

“…It is known that Datong-li began to be used in 1370, the 19th year of the reign of King Gongmin of the Goryeo dynasty (Jeon 1974, 1998, Lee 1996, Lee 1997b, based on the records of Goryeo-sa etc. On the contrary, Yu (1982) and Lee (1988) infer that Datong-li could not be adopted because the Goryeo dynasty was declining at that time.…”

Section: Introductionmentioning

confidence: 99%

“…The series of tonggui books such as Datong-liri-tonggui, Taiyang-tonggui and Taiyin-tonggui etc compiled by the same authors were also preserved in the Gyujanggak library. According to the work of Lee (1988), these tonggui series became the basis of the compilation of Naepyeon. Naepyeon is basically the same line of calendrical method as Datong-li (therefore, Shoushi-li).…”

Section: Introductionmentioning

confidence: 99%

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Study on the Period of the Use of Datong-li in Korea

Lee¹,

Ahn²,

Mihn³

et al. 2010

Journal of Astronomy and Space Sciences

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It has been generally known that Datong-li (a Chinese calendar in the Ming dynasty) was first introduced into Korea in the nineteenth reign of King Gongmin (1370) of the Goryeo dynasty and lasted to the third reign of King Hyeojong (1652) of the Joseon dynasty. This understanding is based on the records of Goryeo-sa (History of the Goryeo dynasty) and of Seoungwan-ji (Official book of Seoungwan)/ Jeungbomunheon-bigo (Explanatory Notes of Library Document). To verify the period of the use of Datong-li in Korea, we develop a Fortran code to calculate the calendar day by Datong-li and also investigate historical literatures and extant almanacs. As a result, we find the possibility that Datong-li had been in use since 1389 at least. However, we cannot confirm whether Datong-li was first enforced in 1370 or not. On the other hand, we confirm that Datong-li was used until 1653 and reintroduced during the period from 1667 to 1669. Also, we find that previous studies had some errors in the sexagenary cycle of the real first day of a month. We think that this study will contribute to understanding the calendrical history of the Joseon dynasty.

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“…누룩은 제조방법에 따라 자연계 미생물을 이용한 전통누 룩과 살균한 전분질 원료에 순수 배양한 곰팡이를 접종하여 만든 개량누룩이 알려져 있으며(4-6), 전통누룩은 지역별, 원료별로 다양하며 이들 누룩으로 빚은 탁주는 독특한 맛과 풍미를 가진 것이 특징이다 (7,8).…”

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Quality characteristics and preparing of solid starter using fungal strains for Takju

Baek¹,

Baek²,

Mun³

et al. 2016

Korean Journal of Food Preservation

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In this study, we investigated the effect of fermentation conditions on the amylolytic and proteolytic activities of Aspergillus luchuensis strain 74-5 and Aspergillus oryzae strain 75-2, which are used in the preparation of the starter culture, for Takju (Korean traditional rice wine). The starter culture was optimized using different conditions, such as inoculum size, inoculation temperature, and incubation time. The enzyme activities under each condition were measured. In the A. luchuensis strain 74-5 starter culture, the α-amylase and glucoamylase activities increased, however the activity of acidic protease decreased as the diluent to starter culture ratio increased. In the A. oryzae 75-2 starter culture, all enzyme activities were maintained at a higher level even at 5% inoculation ratio. Higher enzyme activities were observed in the middle range of inoculation temperature (35, 40℃), than in the lower range (20, 30℃). Enzyme activity in the starter culture varied with incubation time, however it was the highest at 144 and 120 hr, respectively, for A. luchuensis strain 74-5 and A. oryzae strain 75-2. The spore count of the starter culture was approximately 2×10 7 during fermentation, out of which contamination by aerobic bacteria was about 3×10 3 . The results suggested that the starter culture of each strain could be used as an inoculum for fermentation. However, we needs to conduct further research for the selection of suitable diluting agents as well as drying methods to reduce the contamination by aerobic bacteria, while retaining the enzyme activity.

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Changes in Allergenicity and Quality of Nuruk during Fermentation

Cited by 16 publications

References 12 publications

Fungi associated with the traditional starter cultures used for rice wine in Korea

Fungi associated with the traditional starter cultures used for rice wine in Korea

Study on the Period of the Use of Datong-li in Korea

Quality characteristics and preparing of solid starter using fungal strains for Takju

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