한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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시판 전통누룩의 젖산균 분리동정과 제조단양주의 품질특성

Characteristics of Takju (a Cloudy Korean Rice Wine) Prepared with Nuruk (a Traditional Korean Rice Wine Fermentation Starter), and Identification of Lactic Acid Bacteria in Nuruk

  • 박지희 (세종대학교 조리외식경영학과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Park, Ji-Hee (Department of Culinary Science and FoodService Management, Sejong University) ;
  • Chung, Chang-Ho (Department of Culinary Science and FoodService Management, Sejong University)
  • 투고 : 2013.10.07
  • 심사 : 2013.01.06
  • 발행 : 2014.04.30
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초록

본 연구는 일반 개량누룩 1종류(MN)와 시판되고 전통제조방식으로 제조된 4종류의 전통누룩(SH, SS, JJ, and SJ)을 구입하여 단양주를 제조하고 이들 단양주의 발효특성을 비교 분석하고자 하였다. 각 누룩으로 제조한 탁주의 pH는 담금 직후부터 24시간 까지 급격히 감소하는 경향을 보였고, 적정산도는 급격히 증가하였다. Maltose 함량은 담금 직후에는 0.49-2.68% (w/v)였고, glucose의 함량은 1.03-2.07% (w/v)으로 나타났다. T-SH와 T-SS의 ethanol 함량이 7일까지 높은 경향을 나타내었다. 전체적인 ethanol 의 함량은 12시간부터 ethanol의 함량이 증가하기 시작했으며, 발효 7일부터 21일까지 13.08-14.96% (w/v)로 유지되었다. 발효과정 중 유리아미노산 함량 분석 결과 glutamic acid, threonine, serine과 glycine 함량을 각각 T-JJ은 104.157, 42.855, 69.715, and 53.035 mg/100 g으로 가장 높았다. 탁주 유기산으로 lactic acid, citric acid, succinic acid, acetic acid가 주요 유기산으로 나타났으며 유기산총량은 T-SS, T-JJ 가 2286.21 mg/100 g, 1983.5 mg/100 g 순으로 가장 높은 값을 나타냈다. 총균수, 젖산균수, 효모 수 모두 시간이 지날수록 급격히 증가하다가 발효 1일에 감소하다 완만한 증가 후 발효가 끝나는 21일까지 점차 감소하는 비슷한 경향을 나타내었다. 관능검사결과 과일향은 T-SH, 단맛은 TSS, 신맛은 T-SS가 가장 높았으며 알코올향, 알코올맛, 쓴맛은 시료간 유의적으로 차이가 나타나지 않았다. 따라서 대체적으로 전통누룩으로 담근 탁주의 아미노산 함량과 유기산 함량이 개량누룩으로 담근 탁주의 아미노산 함량보다 높은 것으로 보아 전통누룩으로 담근 탁주의 다양성에 대한 잠재력을 확인할 수 있었다. 또한 각 누룩들의 젖산균을 분리동정하였는데 분리된 균들은 대체적으로 Leuconostoc, Weissella, Pediococcus과 Lactobacillus속에 속하였다.

Five takju prepared using four types of nuruk (a traditional Korean fermentation starter made of malted wheat; non-cooked, naturally inoculated) labeled SH, SS, JJ, and SJ, and one type of koji (cooked, inoculated with an inoculum) labeled MN, were compared. Titratable acidity, pH, sugars, ethanol, amino acids, organic acids, and microbial changes in samples were measured, and the sensory properties were evaluated. Titratable acidity, alcohol, and organic acid content increased as sugar contents decreased. The overall ethanol concentration of all takju increased over time, reaching a maximum of 13.08-14.96% (w/v) at 7-21 days. The total amino acid contents of takju prepared with nuruk, except for one (SJ), were higher than the takju prepared with koji (MN). Lactic acid bacteria were also isolated from the starters. Sequence analysis of 16S rRNA genes (500 - 600 bp) of 223 isolates revealed that the major strains were in the genera of Leuconostoc, Weissella, Pediococcus, and Lactobacillus.

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  1. Isolation of thermotolerant yeast Pichia kudriavzevii from nuruk 2017, https://doi.org/10.1007/s10068-017-0155-6
  2. Hydrolysis of cassava starch by co-immobilized multi-microorganisms of Loog-Pang (Thai rice cake starter) for ethanol fermentation vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0071-1
  3. Production of fermented apple juice using Lactobacillus plantarum JBE245 isolated from Korean traditional Meju vol.48, pp.5, 2016, https://doi.org/10.9721/KJFST.2016.48.5.445
  4. Characteristics of Fermentation and Aging by Different Adding of Brewing Water in Korean Traditional Cheongju vol.16, pp.8, 2015, https://doi.org/10.5762/KAIS.2015.16.8.5468
  5. Characterization of brewing microorganisms isolated from Korean traditional nuruk for Cheongju production vol.26, pp.4, 2017, https://doi.org/10.1007/s10068-017-0114-2
  6. 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
  7. Quality characteristics of Nuruk with different water contents during fermentation period vol.25, pp.5, 2018, https://doi.org/10.11002/kjfp.2018.25.5.516