The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 12 Issue 3
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- Pages.219-225
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Characteristics of a Modified Nuruk Made by Inoculation of Traditional Nuruk Microorganisms
전통 누룩미생물들로 제조한 개량누룩의 특성
Abstract
In order to improve the quality of nuruk a Korean traditional fermenting agent for brewing nuruk was modified by a new method inoculating Rhizopus japonicus T2 Aspergillus oryzae L2 and hansenula sp. BC26 which had been isolated from traditional Nuruk. And the characteristics of modified Nuruk were investimgated as compared with current fermenting agents such as commercial Nuruk and rice koji of As-pergillus kawachii. The odor of modified Nuruk was savory but those of commercial Nuruk and rice koji were fetid andinodorous repectively. The extracted waters of modified Nuruk commercial Nuruk and rice koji were yellow pale yellow and colorless and showed 6.15, 6.01 and 3.30 of pH respectively. Mod-ified Nuruk had 7.6