Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Mixed Culture Characteristics of Fungi Strains isolated from Korean Traditional Nuruk

전통누룩에서 분리한 양조용 곰팡이의 혼합 배양에 따른 품질 특성

  • Mun, Ji-Young (Fermented Food Science Division, Dept. of Agrofood Resources, NIAS, RDA) ;
  • Baek, Seong-Yeol (Fermented Food Science Division, Dept. of Agrofood Resources, NIAS, RDA) ;
  • Ro, Hyeon-Su (Dept. of Microbiology and Research Institute of Life Science, Gyeongsang National University) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, Dept. of Agrofood Resources, NIAS, RDA)
  • 문지영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 노현수 (경상대학교 생명과학부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2016.11.16
  • Accepted : 2017.05.12
  • Published : 2017.06.30
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Abstract

We analyzed the mixed culture characteristics of isolated brewing fungi obtained from Korean traditional nuruk for their development as fermentation starters. In a previous study, we selected appropriate fungi strains based on their large fungi bodies and strong enzyme activities. These fungi strains were mixed cultured under various combination of ratios, pHs and temperatures. As a result, total acidities of R. delemar mixed culture media were higher than those of A. oryzae cultured at $20^{\circ}C$ and $37^{\circ}C$. The pHs of A. luchuensis 34-1 and A. oryzae 37-7 as well as R. delemar 58-8 and A. oryzae 37-7 mixed culture media gradually increased with the culture period. On the contrary, total acidities of the mixed culture media gradually decreased. ${\alpha}-Amylase$ activities of R. delemar 26-4 and R. oryzae 82-7 mixed culture media were strong at $20^{\circ}C$ and pH 4, glucoamylase activities of R. delemar 58-8 and A. oryzae 37-7 were strong at $37^{\circ}C$, pH 3 and 1:2 ratio, and acidic protease activities of R. delemar 26-4 and A. oryzae 78-5 were strong at $20^{\circ}C$, pH 4 and 1:4 ratio. This study provides the optimal mixed culture conditions for fermentation starters based on changes in pH and total acidity, favorable enzyme activities, and fungi varieties.

Keywords

References

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