한국학술지인용색인(NRF)
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누룩 미생물 천이와 품질 특성 분석 ＝ Analyses of microbial community and quality characteristics of nuruk / 박소영 ; 정석태 ; 김찬우 ; 윤순일 ; 강지은 ; 강희윤 ; 임보라 1
Abstract 1
1. 서론 1
2. 재료 및 방법 2
2.1. 실험재료 2
2.2. 누룩 제조 2
2.3. 메타게놈 시퀀싱 2
2.4. 시퀀싱 데이터 분석 2
2.5. 품질 특성 분석 3
2.6. 효소활성 분석 3
3. 결과 및 고찰 4
3.1. 누룩 미생물 다양성 분석 4
3.2. 누룩 미생물 군집 분석 5
3.3. 누룩 품질 특성 7
3.4. 효소활성 분석 7
4. 요약 9
Author contributions 9
References 10
초록보기
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.
권호기사
참고문헌 (29건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Bae SM. Traditional Alcoholic Drink Manufacturing Technology: Takju Yakju. Woogok Publishing Co, Seoul, Korea, p 81 (2002) | 미소장 |
| 2 | Bal J, Yun SH, Song HY, Yeo SH, Kim JH, Kim JM, Kim DH. Mycoflora dynamics analysis of Korean traditional wheat-based nuruk. J Microbiol, 52, 1025-1029 (2014) | 미소장 |
| 3 | Bal J, Yun SH, Choi MS, Yeo SH, Kim JM, Kim DH. Pyrosequencing reveals bacterial diversity in Korean traditional wheatbased nuruk. J Microbiol, 53, 812-819 (2015) | 미소장 |
| 4 | Bal J, Yun SH, Yeo SH, Kim JM, Kim DH. Metagenomic analysis of fungal diversity in Korean traditional wheat-based fermentation starter nuruk. Food Microbiol, 60, 73-83 (2016) | 미소장 |
| 5 | Choi JH, Jeon JA, Jeong ST, Park JH, Park SY, Lee CH, Kim TJ, Choi HS, Yeo SH. Quality characterisitics of Seoktanju fermented by using different commercial Nuruks. Korean J Microbiol Biotechnol, 39.1, 56-62 (2011) | 미소장 |
| 6 | Choi JS, Jung ST, Choi JH, Choi HS, Baek SY, Yeo SH. Quality characteristics of wheat Nuruks by storage conditions of liquid starters using Rhizopus oryzae N174. Korean J Microbiol Biotechnol, 40, 319-324 (2012) | 미소장 |
| 7 | Choi YH, Choi DH, Park EH, Kim MD. Isolation of potent amylolytic fungus Rhizopus oryzae from Nuruk. Microbiol Biotechnol, 44, 376-382 (2016) | 미소장 |
| 8 | Gonzalez CF, Farina JI, Figueroa LICd. Optimized amylolytic enzymes production in Saccharomycopsis fibuligera DSM-70554 an approach to efficient cassava starch utilization. Enzyme Microb Technol, 42, 272-277 (2008) | 미소장 |
| 9 | Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J Food Sci Technol, 29, 555-562 (1997) | 미소장 |
| 10 | Jung HJ, Kim YS, Yu DS. Isolation of mutants over-producing amylase from Nuruk fungi by NTG. Korean J Food Sci Technol, 29, 984-994(2000) | 미소장 |
| 11 | Jung MJ, Nam YD, Roh SW, Bae JW. Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters. Food Microbiol, 30, 112-123(2012) | 미소장 |
| 12 | Kim HS, Hyun JS, Kim J, Ha HP, Yu TS. Characteristics of useful fungi isolated from traditional Korean Nuruk. J Korean Food Sci Nutr, 26, 767-774 (1997) | 미소장 |
| 13 | Kim HS, Choi JS, Yu HS, Kim MG, Lim BR, Jeong ST. Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage. Korean J Food Preserv, 27, 685-693 (2020) | 미소장 |
| 14 | Kim HY, Kim SK. Establishment of the manufacturing conditions of hyssop (Hysspus officinalis )-rice drink. Korean J Food Preserv, 22, 345-352 (2015) | 미소장 |
| 15 | Kim JY, Lee YH. pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. Korean J Food Sci Technol, 42, 727-732 (2010) | 미소장 |
| 16 | Kim MS, Kim SI, Ha BS, Park HY, Baek SY, Yeo SH, Ro HS. Diversity, saccharification capacity, and toxigenicity analyses of fungal isolates in nuruk. Kor J Mycol, 42, 191-200 (2014) | 미소장 |
| 17 | Koo OK, Lim ES, Lee AR, Kim TW. Microbial diversity and physicochemical properties of takju and yakju. Korean J Food Sci Technol, 50, 400-406 (2018) | 미소장 |
| 18 | Lee HH, Lee JH, Ko YJ, Park MH, Lee JO, Rye CH. Changes in allergenicity and quality of nuruk during fermentation. J Korean Soc Food Sci Nutr, 38, 76-82 (2009) | 미소장 |
| 19 | Nam K, Lee NK, Yum EJ, Kim YS, Kim DH, Yeo SH, Jeong YS. Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures. Korean J Food Preserv, 22, 920-925 (2015) | 미소장 |
| 20 | Park CS, Lee TS. Quality characteristics of Takju prepared by wheat flour Nuruk. Korean J Food Sci Technol, 34, 296-302 (2002) | 미소장 |
| 21 | Park JH, Kim SG, Lee YJ, Chung CH. Microbial community analysis of commercial Nuruk in Korea using pyrosequencing. Korean J Food Sci Technol, 50, 55-60 (2018) | 미소장 |
| 22 | Park JW, Lee KH, Lee CY. Identification of filamentous molds isolated from Korean traditional Nuruk and their amylolytic activities. Kor J Appl Microbiol Biotechnol, 23, 737-746 (1995) | 미소장 |
| 23 | Park JH, Yeo SH, Jeong ST, Choi HS, Jeon JA, Choi JH. Characteristics of Byeok-hyang-ju made by various procesing methods originated from ancient documents. Korean J Food Preserv, 17, 826-834 (2010) | 미소장 |
| 24 | Song SH, Lee CH, Lee SH, Park JM, Lee HJ, Bai DH, Yoon SS, Choi JB, Park YS. Analysis of microflora profile in Korean traditional Nuruk. J Microbiol Biotechn, 23, 40-46 (2013) | 미소장 |
| 25 | Sung SA, Lee SJ. Physicochemical and sensory characteristics of commercial top-fermented beers. Korean J Food Sci Technol, 49, 35-43(2017) | 미소장 |
| 26 | Yang SY, Lee JK, Kwak JK, Kim KH, Seo MJ, Lee YW. Fungi associated with the traditional starter cultures used for rice wine in Korea. J Korean Soc Appl Biol Chem, 54, 933-943 (2011) | 미소장 |
| 27 | Yeo SH, Jeong YJ. Current trends and development a plan in the Korean Makgeolli industry. Korean J Food Sci Technol, 43, 55-64 (2010) | 미소장 |
| 28 | Yu TS, Kim J, Kim HS, Hyun JS, Ha HP, Park MG. Bibliographical study on microorganism of traditional Korean Nuruk (Since 1945). J Korean Soc Food Sci Nutr, 27, 789-799 (1998) | 미소장 |
| 29 | Yu TS, Yu HY. Traditional Korean Fermenter;nuruk of Original Form and Excellency. World Science Co Ltd, Seoul, Korea, p 179-227 (2011) | 미소장 |
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