• The Korean Journal of Mycology
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• v.5 no.1
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• pp.21-26
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• 1977

Studies on the brewing of Takju with polished barley was carried out. The results obtained and as follows. 1. Polished barley koji was not available because of low acidit production. 2. No significant differences of Takju quality observed among treatments of polished barley, but barleyflour Takju was remarkably inferior to other materials originated Takju in quality and color. 3. Yield per compressed barley Takju was higher than that of other type of materials. 4. The most desirable enzyme sources ratio in the brewing with polished barley were koji 20-30%, Kokja 2.5%, bunkuk 2% respectively. 5. This results indicates that Takju berwing with polished barley is possible.

• Journal of the Korean GEO-environmental Society
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• v.17 no.11
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• pp.35-43
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• 2016

In this study, by using a Effective Microorganisms Brewing Cycle, it confirmed the purification effect of pollutants that are adsorbed on the basins stench removal and retarding soil. On the basis of on-site application test, a soil decontamination system will be suggested. Using a Effective Microorganisms Brewing Cycle, the odor concentration is reduced 2.5 times than that of natural purification treatment method. It was measured and found that the quality of the pore water discharged from the soil is improved. In addition, it was found that a composite of copper and lead with the fermentation microorganisms adsorbed on soil particles from the surface of the stirred experiments lagoon mixed soil is reduced to 65% and 66%, respectively, The TPH organic component was confirmed that the reduction effect of 85%. Restoration of reservoir contaminated soils using the effective microorganism brewing cycle needs to be more developed and implemented as a long-term purification system. This study may be a good reference of developing more complete microorganism brewing system which will efficiently reduce the odor and soil contamination based on optimal stirring and mixing ratio of the compound solutions and contaminated soils in reservoir.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.272-277
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• 1993

Chemical composition was determined to evaluate the quality of traditional Ewhaju during brewing. The content of moisture, total sugar, reducing sugar, crude protein and crude ash of Ewhaju after the lapse of 20 days from brewing were 47.01%, 47.57%, 29.45%, 4.81% and 0.09%, respectively and free sugar composed with 28.07% of glucose and 1.30% of maltose compared with 17.43% of glucose in one year aged Ewhaju. Contents of minerals were Ca 4.8mg%, Mg 9.2mg%, K 33.0mg%, Na 16.0mg%, Mn 0.76 ppm, Fe 35.0 ppm, Zn 1.1 ppm, Cu 0.12 ppm, Cr 0.20 ppm and Pb 0.22 ppm and rarely changed during fermentation. Total amino acids were 4.23% immediately after brewing 4.54% after the lapse of 100 days. In change of amino acids, methionine and tyrosine slightly increased during fermentation. Total acid contents of Ewhaju at immediately after brewing, in the lapse of 100 days and aged one year were 0.25%, 2.16%, 3.70%, respectively and 0.05%, 0.72% and 1.04%, in volatile acid. The pH in Swhaju remarkably decreased during fermentation; 6.1 at immediatly after brewing, about 3.9 at 100 days and 365 days fermentation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5468-5475
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• 2015

This present work was aimed to analyse characteristics of fermentation and aging of Korean traditional cheongju prepared by adding of different brewing water. The three different mashes were used for fermentation and maturation. The cheongju(A) was prepared without adding of brewing water in two stage mashing. Cheongju(B) and cheongju(C) were made with adding of 1 liter and 2 liter brewing water in two stage mashing respectively whereas the cheongju(B) and cheongju(C) showed higher fermentation ability than that of cheongju(A) regarding to pH, ethanol, specific gravity and sugar concentration(brix). In terms of volatile compounds content after six months aging, cheongju(A and B) prepared by adding brewing water showed the higher content of ethyl acetate than that of cheong(C) and the concentrations were maintained during the aging period. In addition, the content of fusel oil(n-propanol, i-butanol, n-butanol, i-bmyl alcohol, n-bmyl alcohol)indicated similar pattern as ethyl acetate. The organic acid of cheongju B(4873.46 mg/l) and C(4963.12 mg/l) also indicated the higher content than that of cheongju A(4661.47 mg/l). In conclusion, cheongju B and C prepared by adding brewing water in two stage mashing showed better quality and taste than that of cheongju A.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.245-251
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• 1983

Nucleic acid degrading enzymes (RNase, PDase, PMase) isolated from rice Makgeoly brewing were purified by DEAE-cellulose column technique and their enzymological properties were examined. Changes of nucleotides and their related substances during the brewing were also investigated. The results obtained were as follows: 1. RNase activity was increased in the earlier phase of brewing and then decreased after 3 days brewing, while PDase and PMase activities were decreased with the lapse of time. 2. The optimum pH of RNase was 5.0 and those of PDase and PMase were 6.0. Activities of these three enzymes were almost stable in the range of pH 6.0-7.0. 3. The optimum temperature of RNase and PDase were in the range of $55{\sim}60^{\circ}C$ and that of PMase was about $50^{\circ}C$. When RNase was treated at $100^{\circ}C$ for 10 min., 80% to of activity was lost PDase lost 90% of activity when heated at $70^{\circ}C$ for 10 min, while PMase was completely inactivated at the same condition. 4. $CU^{++},\;Zn{++}$ inhibited the activity of NRase, Activity of PMase was reduced about 30% by adding $10^{-3}M\;Na_{2}HPO_{4}$5. Until 4 day brewing, IMP was increased, while UMP, GMP, AMP were decreased gradually.

• 한국균학회소식:학술대회논문집
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• 2006.10a
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• pp.32-44
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• 2006

To investigate non-aflatoxin-production of A. oryzae at the molecular level, an aflatoxin biosynthesis gene homolog cluster of RIB 40 was analyzed. Although most genes in the corresponding cluster exhibited from 97 to 99 % similarity to those of Aspergillus flavus, three genes shared 93 % similarity or less. In addition, although slight expression of aflR, positive transcriptional regulator gene, was detected in some A. oryzae strains having seven aflatoxin biosynthesis homologous genes, other genes related to aflatoxin production were not detected. RIB strains were mainly divided into group 1, having seven aflatoxin biosynthesis homologous genes (aflT, nor-i, aflR, norA, avnA, verB, and vbs), and group 2, having three homologous (avnA, verB, and vbs). Partial aflatoxin homologous gene cluster of RIB62 from group 2 was sequenced and compared with that of RIB40 from group 1. RIB62 showed a large deletion upstream of ver-1 with more than half of the aflatoxin homologous gene cluster missing including aflR, a positive transcriptional regulatory gene. Adjacent to the deletion of the aflatoxin homologous gene cluster, RIB62 has a unique sequence of about 8kb and a telomere. Southern analysis of A. oryzae RIB strains with four kinds of probe derived from the unique sequence of RIB62 showed that all group 2 strains have identical hybridizing signals. Polymerase chain reaction with specific primer set designed to amplify the junction between ver-1 and the unique sequence of RIB62 resulted in the same size of DNA fragment only from group 2 strains. Based on these results, we developed a useful genetic tool that distinguishes A. oryzae group 2 strains from the other groups' strains and propose that it might have differentiated from the ancestral strains due to chromosomal breakage.

• 주류산업
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• v.29 no.4
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• pp.42-49
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• 2009

• Food Science and Biotechnology
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• v.14 no.4
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• pp.509-513
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• 2005

The purpose of this study was to develop a new preparation process of ginseng extract using high concentrations of ginsenoside $Rg_3$, a special component in red ginseng. From when the ginseng saponin glycosides transformed into the prosapogenins chemically, they were analyzed using the HPLC method. The ginseng and ginseng extract were processed with several treatment conditions of an edible brewing vinegar. The results indicated that ginsenoside $Rg_3$ quantities increased over 4% at the pH 2-4 level of vinegar treatment. This occurred at temperatures above $R90^{\circ}C$, but not occurred at other pH and temperature condition. In addition, the ginseng and ginseng extract were processed with the twice-brewed vinegar (about 14% acidity). This produced about 1.5 times more ginsenoside $Rg_3$ than those processed with regular amounts of brewing vinegar (about 7% acidity) and persimmon vinegar (about 3% acidity). Though the white ginseng extract was processed with the brewing vinegar over four hr, there was no change for ginsenoside $Rg_3$. However, the VG8-7 was the highest amount of ginsenoside $Rg_3$ (4.71%) in the white ginseng extract, which was processed with the twice-brewed vinegar for nine hr. These results indicate that ginseng treated with vinegar had 10 times the quantity of ginsenoside $Rg_3$, compared to the amount of ginsenoside $Rg_3$ in the generally commercial red ginseng, while ginsenoside $Rg_3$ was not found in raw and white ginseng.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.266-271
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• 1993

In order to investigate the traditional value of Ewhaju (traditional wine) and to establish the brewing condition, studies on of traditional background and field inquiry were carried out. Scientific evaluation and possibility of revealation of Ewhaju were searched by the experiments of microbial and enzymatic properties of brewed Ewhaju and Nuruk by traditional method. In flora of microorganisms in Nuruk of Ewhaju, Aspergillus oryzae and Hansenula sP. were isolated, and, showed a level of 1.2$\times$$10^6$ CHU/g, respectiveln but other microorganisms were not grown in diluted cultivation test. The a-and f-amylase activity of Nuruk were 30.74 and 34.4, respectively and their activities of two amylases were 19.28 and 18.8 at first stage of brewing, 21.21 and 19.80 at 100 day after brewing, and 20.25 and 19.90 at one year aged Ewhaju, respectively. The brewed Ewhaju could be remained with high quality long period without teat treatment or addition of preservatives, also, stored Ewhaju contains remarka-bly high activity of amylases which might contribute to digestion.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.895-900
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• 1997

Cyclodextrin (CD), which is one of food additives, was applied to Takju in oder to suppress the production of a stinking odor which its brewing and storage. CD was added to Takju in two different manners: one right after its brewing dilution stage, the other during its second mashing stage. After equal intervals of time, each sample was tested for fermentation process, storage capability, and sensory characteristics. The amount of CD ranged from 0.1 to 0.3% (w/w). The effect of CD on alcohol concentration, pH, total acidity and sugar content of Takju was shown to be more greatly influenced in the second sample rather than the first. The qualities of Takju were not affected by the addition of CD in the first sample. The sensory evaluation showed that the sample of the brewing dilution stage proved to be more attractive in the level of acceptability. However, when CD was over-added to Takju, the degree of acceptability declined due to the fact that the over-addition of CD suppresses its unique taste and flavor.