The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
권호 표지
DOI QR코드

DOI QR Code

Manufacture of Pear Marc Nuruk by Aspergillus oryzae and Characteristics of Makgeolli Fermentation

Aspergillus oryzae를 이용한 배 착즙박 누룩의 제조 및 막걸리 발효특성

  • Shin, Ja-Won (Department of Biomedicinal and Bioechnology, Paichai University) ;
  • Kim, Young-Hun (Department of Biomedicinal and Bioechnology, Paichai University) ;
  • Kim, Jae-Ho (Korea Food Research Institute) ;
  • Na, Kwang-Chul (Department of Food Nutrient and Culinary, Chosun University College of Science & Technology) ;
  • Lee, Jong-Soo (Department of Biomedicinal and Bioechnology, Paichai University)
  • 신자원 (배재대학교 바이오.의생명공학과) ;
  • 김영헌 (배재대학교 바이오.의생명공학과) ;
  • 김재호 (한국식품연구원 우리술센터) ;
  • 나광출 (조선이공대학 식품영양조리학과) ;
  • 이종수 (배재대학교 바이오.의생명공학과)
  • Received : 2013.10.30
  • Accepted : 2013.12.08
  • Published : 2013.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

In order to develop new valuable pear marc nuruk and further, reduce environmental pollution by pear marc from pear juice processing, we prepared pear marc nuruk by incubation of Aspergillus oryzae into pear marc containing 50% of moisture at $30^{\circ}C$ for 7 days. ${\alpha}$-Amylase and glucoamylase activities of the pear marc nuruk were 320.2 IU and 442.8 IU, respectively and its acidic protease activity was showed 142.6 IU. After brewed makgeolli by using the pear marc nuruk, cooked rice and Saccharmyces cerevisiae, its physicochemical characteristics was investigated. Ethanol content of pear marc nuruk-makgeolli was 6.8% after fermentation at $25^{\circ}C$ for 10 days and also pear marc makgeolli showed 45.6% of antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity. In conclusion, pear marc nuruk had high amylase activity and pear marc-makgeolli had also good fermentation characteristics and antihypertensive ACE inhibitory activity. Therefore, it has the potential to become a new nuruk for brewing makgeolli.

배 쥬스 제조 시 부산물로 생산되는 배 착즙박을 이용하여 막걸리 제조용 누룩을 개발하고 나아가 착즙박에 의한 환경오염을 줄이고자 50% 수분을 첨가한 배 착즙박에 Aspergillus oryzae을 접종하여 $30^{\circ}C$에서 7일간 배양하여 누룩을 제조하였다. 배 착즙박 누룩의 ${\alpha}$-amylase와 glucoamylase 활성은 각각 320.2 IU와 442.8 IU이었다. 배 착즙박 누룩과 찐쌀 및 Saccharmyces cerevisiae을 이용하여 막걸리를 제조한 후 물리 화학적 특성을 조사한 결과 $25^{\circ}C$에서 10일 발효 후의 배 착즙박 누룩-막걸리의 에탄올 함량은 6.8%이었고, 항고혈압성 안지오텐신 전환효소 저해(ACE) 활성은 45.6%이었다. 결론적으로 배 착즙박 누룩은 높은 amylase 활성을 가지고 있고, 배 착즙박 누룩-막걸리도 좋은 발효특성과 항고혈압성 ACE 저해 활성을 가지고 있으므로 새로운 막걸리 제조용 누룩으로 산업화가 가능한 것으로 사료된다.

Keywords

References

  1. Baek, C. H., Choi, J. H., Choi, H. S., Jeong, S. T., Kim, J. H., Jeong, Y. J. and Yeo, S. H. 2013. Quality characteristics of brown rice Makgeolli produced under differing conditions. J. Microbiol. Biotechnol. 41:168-175. (in Korean). https://doi.org/10.4014/kjmb.1210.10005
  2. Baek, S. Y., Kim, J. Y., Choi, J. H., Choi, J. S., Choi, H. S., Jeong, S. T. and Yeo, S. H. 2012. Assessment of the quality characteristics of mixed-grain Nuruk made with different fungal strains. J. East Asian Soc. Dietary Life 22:103-108. (in Korean).
  3. Baek, S. Y., Kim, J. Y., Yun, H. J., Choi, J. H., Choi, H. S., Jeong, S. T. and Yeo, S. H. 2011. Quality characteristics of Makgeolli and Nuruk grain inoculated with Aspergillus oryzae N041. J East Asian Soc. Dietary Life 22:103-108. (in Korean).
  4. Choi, Y. H., Lee, J. E., Kim, E. M. and Park, S. Y. 2012. Quality changes of steamed rice bread with addition of active gluten and rice Nuruk. J. Food Nutr. 25:253-258. (in Korean). https://doi.org/10.9799/ksfan.2012.25.2.253
  5. Hwang, I. G., Woo, K. S., Kim, T. M., Kim, D. J., Yang, M. H. and Jeong, H. S. 2006. Change of physicochemical characteristics of Korean pear(Pyruspyrifoloa Nakai) juice with heat treatment conditions. Korea J. Food. Sci. Technol. 38:342-347.
  6. Jang, I. T., Kang, M. G., Lee, S. H., Lim, S. I., Kim, H. R., Ahn, B. H. and Lee, J. S. 2012. Physiological functionality of Nuruk, Makgeolli and Cheonggukjang made with fungi and bacteria isolated from Korean traditional fermented foods. Kor. J. Mycol. 40:164-173. (in Korean). https://doi.org/10.4489/KJM.2012.40.3.164
  7. Jang, I. T., Kang, M. G., Na, K. C. and Lee, J. S. 2011. Growth profile of some yeasts in pear marc extracts. Kor. J. Mycol. 39:229-230. (in Korean). https://doi.org/10.4489/KJM.2010.39.3.229
  8. Kim, N. M. and Lee, J. S. 2003. Effect of fermentation periods on the qualities and physiological functionalities of the mushroom fermentation broth. Kor. J. Mycol. 31:28-33. (in Korean). https://doi.org/10.4489/KJM.2003.31.1.028
  9. Kim, Y. H., Jang, I. T., Na, K. C., Lee, J. S. and Kim, H. K. 2012. Quality characteristics and physiological functionality of pear paste made by pear juice slurry. J. Nat. Sci. 23:40-46. (in Korean).
  10. Lee, D. H., Kang, H. Y., Lee, S. Y., Cho, C. H., Kim, S. J. and Lee, J. S. 2011. Effects of yeast and Nuruk on the quality of Korean Yakju. Kor. J. Mycrobiol. Biotechnol. 39:274-280. (in Korean).
  11. Lee, D. H., Kim, J. H. and Lee, J. S. 2009. Effects of pears on the quality and physiological functionality of makgeoly. J. Food Nutr. 22:606-611. (in Korean).
  12. Lee, K. H., Cho, J. Y., Lee, H. J., Ma, Y. K., Kwon, J., Park, S. H., Lee, S. H., Cho, J. A., Kim, W. S., Park, K. H. and Moon, J. H. 2011. Hydroxycinnamoylmalic acids and their methyl esters from pear (Pyrus pyrifolia Nakai) fruit peel. J. Agric Food Chem. 59:10124-10128. https://doi.org/10.1021/jf2022868
  13. Min, J. H., Hyun, S. H., Na, K. C., Lee, J. S. and Kim, H. K. 2012. Quality characteristics of pear fruitlet products and changes of microbes during storage. J. Nat. Sci. Paichai Univ. 23:47-53. (in Korean).
  14. Park, H. S., Kim, B. H., Choi, H. S., Kim, J. M. and Kim, M. K. 2010. Enzyme activity of Basidiomycetes products in each cereals. J. Mushroom Sci. Prod. 8:102-108. (in Korean).
  15. Song, J. H., Jang, J. H., Na, K. C., Kim, H. K. and Lee, J. S. 2010. Screening of yeast for brewing of Korean traditional Pear Yakju and optimal fermentation condition. Kor. J. Mycol. 338: 184-188. (in Korean). https://doi.org/10.4489/KJM.2010.38.2.184
  16. Zanabaatar, B., Song, J. H., Seo, G. S., Noh, H. J., Yoo, Y. B. and Lee, J. S. 2010. Screening of anti-gout xanthine oxidase inhibitor from mushrooms. Kor. J. Mycol. 38(1):85-87. (in Korean). https://doi.org/10.4489/KJM.2010.38.1.085