한국균학회지 (The Korean Journal of Mycology)

  • 제40권4호
  • /
  • Pages.187-190
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  • 2012
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  • 0253-651X(pISSN)
  • /
  • 2383-5249(eISSN)
한국균학회 (The Korean Society of Mycology)
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전통누룩 진균류를 이용한 입국의 제조 및 입국곰팡이의 동정

Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds

  • 김재호 (한국식품연구원 우리술연구센터) ;
  • 권영희 (한국식품연구원 우리술연구센터) ;
  • 이애란 (한국식품연구원 우리술연구센터) ;
  • 김혜련 (한국식품연구원 우리술연구센터) ;
  • 안병학 (한국식품연구원 우리술연구센터)
  • 투고 : 2012.11.16
  • 심사 : 2012.11.27
  • 발행 : 2012.12.31
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초록

다양한 향미를 가진 막걸리의 개발을 위해 전통누룩으로부터 분리한 곰팡이로 입국을 제조한 후 품질특성을 분석하여 입국의 규격에 적합하며 이취가 없고 관능이 우수한 9균주를 입국 제조용 우수균주로 최종 선발하였다. 선발된 균주는 Aspergillus oryzae(C1-5-2-2, C20-7-3, CN1.3.1-4, CN16.19.1-1, N152-1, N220-1), Mycocladus corymbiferus(N162-2), Rhizopus oryzae(N20), Lichtheimia corymbifera(N21)로 동정되었으며, 제조한 입국의 산도는 5.0~6.8, 당화력은 128~241sp이었다.

Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristics were investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Nine fungi which were showed good quality and sensory evaluation were identified by analysis of their nucleotide sequences with PCR-amplified 18S rDNA internal transcribed spacer-1(ITS-1) and ITS-4 genes. Among them, six strains were identified as Aspergillus oryzae and the other strains were identified as Mycocladus corymbiferus, Rhizo-pus oryzae, Lichtheimia corymbifera.

키워드

참고문헌

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  4. Jung, D. H., 1983. Fermentation and microbiology engineering. pp. 228-275. Sunjinmunwhasa, Seoul, Korea.
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  8. So, M. H. and Lee, Y. S. 2010. Effects of culture conditions of Rhizopus sp. ZB9 on the production of organic acid during the preparation of rice Koji. Korean J. Food & Nutr. 23:70-75.
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피인용 문헌

  1. Volatile Compounds in Takju (Rice Wine) using Different Types of Fermentation Starters vol.18, pp.4, 2014, https://doi.org/10.13050/foodengprog.2014.18.4.348
  2. Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation vol.45, pp.5, 2013, https://doi.org/10.9721/KJFST.2013.45.5.619
  3. Properties of Yakju and pellet Nuruk inoculated with Aspergillus oryzae vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.722