• Microbiology and Biotechnology Letters
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• v.7 no.4
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• pp.217-223
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• 1979

Six strains of mold which had high saccharifying and acid-productive ability were isolated from wild sources. The strain M-80 among them and Aspergillus kawachii, which was generally used as rice makkulli koji were used for this studies. The results obtained were summarized as follows. 1) $\alpha$-amylase activities of the strain M-80 and Asp, kawachii showed similarly as about 140W. V., while $\beta$-amylase activity of M-80 was 54 A. U. and Asp. kawachii was 40 A. U. 2) Acid protease activity of M-80 was higher then Asp. kawachii but alkaline protease activity was lower Asp. kawachii respectively. 3) The contents of total acid, ethanol and fusel oil in makkulli brewing with M-80 were higher those of Asp. kawachii and methanol contents of the tested two strains were about 33mg/％. 4) Fifteen kinds of free amino acid were detected from makkulli brewing of two strains, and free amino acid contents of M-80 were 10％ higher than those of Asp. kawachii.

• Mycobiology
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• v.44 no.4
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• pp.269-276
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• 2016

Aspergillus luchuensis is known as an industrially important fungal species used for making fermented foods such as awamori and shochu in Japan, makgeolli and Meju in Korea, and Pu-erh tea in China. Nonetheless, this species has not yet been widely studied regarding mating-type genes. In this study, we examined the MAT1-1 and MAT1-2 gene ratio in black koji molds (A. luchuensis, Aspergillus niger, and Aspergillus tubingensis) and in Aspergillus welwitschiae isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea. The number of strains with the MAT1-1 locus was 2 of 23 (A. luchuensis), 6 of 13 (A. tubingensis), 21 of 28 (A. niger), and 5 of 10 (A. welwitschiae). Fungal species A. tubingensis and A. welwitschiae showed a 1 : 1 ratio of MAT1-1 and MAT1-2 mating-type loci. In contrast, A. luchuensis revealed predominance of MAT1-2 (91.3%) and A. niger of MAT1-1 (75%). We isolated and identified 2 A. luchuensis MAT1-1 strains from Meju, although all strains for making shochu in Japan are of the MAT1-2 type. These strains may be a good resource for breeding of A. luchuensis to be used in the Asian fermented-food industry.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.339-348
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• 1996

Physicochemical and sensory characteristics of Korean traditional alcoholic beverages, such as Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun were investigated during fermentation with the difference of input step and treatment of rice and Nuruk (Korean-style bran koji). pH values in all treatments were similar to be ranged $3.1{\sim}3.2$, but acidity of the treatment brewed without seed mash was $1.5{\sim}2$ times higher than that of the treatment brewed with seed mash. The concentration of alcohol in all treatments increased as the concentration of the Nuruk increased. The alcohol concentrations of Samhaeju and Hosanchun ranging from 6.5% to 7.7% were higher than those of Kwahaju, Sokokju and Baikhaju ranging from 7.9% to 10.6%. Residual reducing sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 4.6 g/L to 9.7 g/L were lower than those of Samhaeju and Hosanchun ranging from 14.2 g/L to 15.5 g/L. The consumed total sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 125.4 g/L to 159.2 g/L were higher than those of Samhaeju and Hosanchun ranging from 111.2 g/L to 123.8 g/L, and the treatments brewed with seed mash showed more sugar consumption than the treatments brewed without seed mash. Sensory quality in the treatments brewed with seed mash was better than those of without seed mash. Concentration of Nuruk and preparation of seed mash from it were critical factors compared to input step and treatment of rice in Korean traditional alcoholic beverage brewing.

• Journal of Biomedical and Translational Research
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• v.19 no.4
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• pp.103-109
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• 2018

Aspergillus luchuensis 34-1 was inoculated into wheat pellets with different conditions of raw materials to produce nuruk. The degree of substrate reactivity improvement of steam treated raw materials compared with that of non-heat treated was analyzed. The water content of the pellet was adjusted to 25% and 35%, and steam treatment for 10 minutes improved the substrate reactivity at 2.1-fold and 3.1-fold, and sterilization was also possible. The characteristics of improvement pellet nuruk were investigated according to the degree of crushing and water content of raw materials according to the temperatures and humidities ($23^{\circ}C$, $30^{\circ}C$ and RH 60%, RH 80%). The pH of the pellet nuruk was higher depending on the temperature, humidity and moisture content of the koji were lower, and the pH of the flour-pellet nuruk was lower than that of 2 mm milling wheat-pellet nuruk according to milling degree. It can be seen that the milling degree affects the growth of mold. The acidity and amino acid were generally higher as fermentation time increased. Also, the higher the incubation temperature, humidity and moisture content, the higher the value. Glucoamylase activity was significantly the highest in moisture content 35% D2b nuruk, cultured at $30^{\circ}C$ and 80% RH for 38 hours. This is higher than the previous reports on glucoamylase of rice-koji or commercial nuruk using fungi isolated from traditional nuruk. From these study, it is expected that making of improvement pellet nuruk would save the fermentation time considerably compared with traditional nuruks.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.5
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• pp.416-423
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• 1993

Fish sauces prepared from sardine, Sardinops melanosticta were tested for inhibitory activity against angiotensin-I converting enzyme(ACE). Three kinds of fish sauces were prepared from scrap(S), meat(M) and round(R) of sardine, respectively. ACE inhibitory activity of sardine sauce S and R decreased with the elapse of fermentation period, whereas that of sardine sauce M increased to 30 days and thereafter decreased. ACE inhibitory activity of sardine sauce M fermented with koji was higher than that without koji. And occurrence of $5\%$ TCA soluble peptide-nitrogen was similar to tendancy of the ACE inhibitory activity. The ACE inhibitory activity increased with an increment of amounts added and was stable at heat treatment in boiling water bath for 5hrs. $IC_{50}\%$ (Amounts of inhibitors need for $50\%$ inhibition) of the sardine sauce S, M and R fermented with(without) koji during 90 days was $125{\mu}g(140{\mu}g),\;200{\mu}g(100{\mu}g)$ and $125{\mu}g(135{\mu}g)$, respectively. From the profiles of fractionation of the sardine sauce R fermented without koji for 90 days, the molecular weight of most active fraction was about 1,400 and the amino acids of Glu, Ala, Leu and Lys were found in abundance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1270-1278
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• 2010

Dietary effects of chicken treated with Hwangki-Beni Koji sauces (HBS) on serum and hepatic lipid profiles in rats fed high a fat and high cholesterol diet were investigated. Experimental plots (5 rats per each group) were divided into normal control diet group (NC), high fat and high cholesterol diet group (HFC), HFC plus 15% base sauce treated chicken supplemented diet group (HFC-BS), HFC plus 15% HBS-treated chicken supplemented diet group (HFC-HBS), and fed for 5 weeks. Feed intakes in HFC-HBS group were higher than those of HFC and HFC-BS groups, whereas body weight gain and feed efficiency ratio of the HFC-HBS group were lower than those of the HFC and HFC-BS groups. Serum alanine aminotransferase and aspartate aminotransferase activities of HFC-HBS group were significantly lower than those of HFC and HFC-BS groups. Level of serum triglyceride, total cholesterol and LDL-cholesterol in HFC-HBS group were 34.06%, 6.28% and 31.00% lower than those of HFC-BS group, respectively, whereas HDL-cholesterol level and atherogenic index in HFC-HBS group were 1.72-fold higher and 2.52-fold lower, respectively, than those of HFC-BS group. Level of hepatic total lipid, triglyceride and total cholesterol in HFC-HBS group were 9.53%, 5.25% and 22.20% lower than those of HFC-BS group, respectively. In the morphological results of liver, the hepatocytes of central vein lesion and intact hepatic cell plate are preserved well from steatosis in HFC-HBS group, whereas the hepatocytes in HFC and HFC-BS groups are distended by accumulation of multiple fat droplets, and sinusoids are occluded. In the above results, we expected that chicken treated with Hwangki-Beni Koji sauce may have functionalities of anti-obesity, anti-cholesterol and also, lowering anti-atherogenic index in high fat and high cholesterol diets.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.130-137
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• 1986

The five fish meal kojis which contained various ratios of barley were prepared and processed to produce six different fish-soy sauces. The chemical compositions including enzyme activities during fermentation were determined and sensory evaluation was done and changes of absorbance during heating process were also measured. The contents of reducing sugar increased until 12 hours, then slightly decreased and maintained constant level after 36 hours during koji making. The contents of total nitrogen were proportional to the amount of fish meal used in koji. The activities of amylase and protease were increased until 48 hours and then were not changed during koji making. The contents of reducing sugar were increased until 50 days and then were not much changed during koji making. The contents of nitrogen and amino nitrogen in sauces were increased gradually during fermentation. The total acid contents of sauces were increased until 70 days, after which it was constant during fermentation. The absorbances of sauces were increased with time during heating process. In sensory test, the fish-soy sauce the ratio of fish meal: barley of which was 10 : 16 received the highest score for flavor of sauce and the conventional soy sauce, for color and taste in a soup test. Fish-soy sauce resulted good quality when the ratio of fish meal to barley was 10 to 13 and 10 to 16.

• Korean Journal of Agricultural Science
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• v.6 no.2
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• pp.205-212
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• 1979

Red pepper paste were prepared by using various raw materials such as rice, glutinous rice, polished barley, polished wheat and corn powder, and their chemical compositions including reducing sugar, amino-N and ethanol were analyzed during the period of aging in order to elucidate effects of these starchy materials on the compositions and qualities of the products. The results obtained are summarized as follows: 1) Koji of these materials were manufactured respectively by inoculating a strain of Asporyzae and their activities of protease and saccharifying amylase were determined. Wheat koji was found to have the highest level of protease activity among the koji, while glutinous rice koji had the strongest amylase activity. 2) Contents of moisture, crude protein, crude fat, and sodium chloride in the red pepper pastes were not changed significantly, however total sugar content was decreased during the period of aging. 3) After 60 days of aging, the highest amount (160mg%) amino nitrogen was detected in the red pepper paste of polished wheat, but higher levels of reducing sugar and ethanol contents were detected in that of glutinous rice. 4) Amino acids in the products were analyzed after 60 days of aging: a) Total 17 amino acids were detected. b) Free amino acid ratio to total amino acid content was approximately 35 percent in average. c) Free glutamic acid was higher than any other free amino acid In the amount and free ratio, but free methionine was lower. d) Lysine content was relatively high, while histidine and glycine were detected in trace. 5) Sensory tests including color, odor and taste on the products resulted in the highest mark for the red pepper paste of glutinous rice but in the lowest mark for that of corn powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.1-6
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• 2011

This study was conducted to evaluate the antioxidant activity of liquid beni-koji (LBK), 70% ethanol extracts of beni-koji (EEB) and water extract of Hwangki (WEH). The yields of freeze dried powder of LBK, EEB and WEH were 32.17 g/L, 23.61 g/kg and 196.33 g/kg, respectively. Electron donating ability at 1% (w/v) of LBK, EEB and WEH were 82.67%, 15.71% and 8.60%; reducing power (OD700) were 2.06, 1.64 and 0.45, respectively. SOD-like activities were 24.32%, 11.11%, and 17.94%; nitrite scavenging activities were 74.92%, 72.31% and 31.83%, respectively. TBARS (%) were in order of LBK (69.65%)> EEB (67.32%)> WEH (4.42%). Electron donating ability at 1% (w/v) of EEB : WEH (1:1, w/w. EW), LBK : WEH (1:1, w/w. LW), EEB : LBK: WEH (1:1:1, w/w. ELW) were 14.58%, 60.66% and 20.42%; reducing power ($OD_{700}$) were 1.06, 2.01 and 1.71; SOD-like activities were 18.50%, 26.94% and 18.25%, respectively. While nitrite scavenging activities and TBARS (%) of ELW was higher than those of other materials. Total polyphenol content of LBK, EEB, WEH, EW, LW, ELW were 3.98%, 3.61%, 3.02%, 3.23%, 3.46% and 3.38%; total flavonoid content were 0.89%, 3.91%, 0.30%, 2.59%, 0.46% and 2.33%, respectively. In conclusion, this study provides experimental evidence that mixture of LBK, EEB and WEH could be used as a source of antioxidant ingredients in the food industry.

• Food Science and Preservation
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• v.30 no.4
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• pp.669-682
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• 2023

The production of distilled soju by fermenting nonsteamed rice was evaluated using commercial enzyme products. White koji and modified nuruk had alpha-amylase activities of 31.90 U/g and 3,532.71 U/g, respectively, and gluco-amylase activities of 698.32 U/g and 4,899.58 U/g, respectively. The enzyme products had activities of 5,604.15-225,182.00 U/g and 13,517.41-120,822.41 U/g, respectively. At enzyme concentrations of >800 mg/L, the Chung-moo-purified enzyme had an alcohol productivity of ≥19%. Nurukzyme R400, Sanferm Yied, and Diazyme X4 exhibited alcohol productivities of >19% at concentrations of >600 mg/L. The alcohol content of the vacuum distillates was 41.31%-44.86%. The volatile component with the alcohol content adjusted to 25% was analyzed and principal component analysis was performed. The volatile components in white koji, Diazyme X4, and Sanferm Yield were similar. The modified nuruk treatment group had a relatively high ethyl lactate content compared to the white koji treatment group. The Nurukzyme R400 treatment group had high contents of butyric acid and ethyl butyrate. The Chung-moo-purified enzyme was characterized by a low component content. Thus, when enzyme products were used in nonsteamed rice fermentation, no effect on the alcohol productivity and quality of vacuum distilled soju was observed, suggesting that it can replace white koji and modified nuruk.