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Quality Characteristics of Cereal Makgeolli Rice Nuruk Prepared Rhizopus oryzae CCS01
Abstract
For the production of Korea traditional cereal wine makgeolli, a rice fermentation starter nuruk was Rhizopus oryaze CCS01 commercial nuruk. The carbohydrate content of rice nuruk was higher, the levels of moisture, ash, crude protein, and crude fat were lower. In particular, the saccharifying activity of rice nuruk was 2.2 times higher than commercial nuruk. pH, alcohol, and viable yeast cells of makgeolli made rice nuruk were higher than those of makgeolli made commercial nuruk. In contrast, the levels of acidity, , viable lactic acid bacteria (LAB) cells, and browning of makgeolli made rice nuruk were lower than those of makgeolli made commercial nuruk, the alcohol content of glutinous rice (GUR) makgeolli made rice nuruk higher other samples. These results suggest that rice nuruk R. oryzae CCS01 make new type cereal makgeolli.
... Makgeolli using buckwheat has been studied (Cho, Seo, Lee, & Cho, 2012;Kang, Choi, Choi, Yeo, & Jeong, 2014). Cho et al. (2012) have exploited several cereals, including buckwheat, to brew Makgeolli and compare differences of pH and alcohol in final ...
... Makgeolli using buckwheat has been studied (Cho, Seo, Lee, & Cho, 2012;Kang, Choi, Choi, Yeo, & Jeong, 2014). Cho et al. (2012) have exploited several cereals, including buckwheat, to brew Makgeolli and compare differences of pH and alcohol in final ...
... In addition, Kang et al. (2014) have analyzed various commercial Makgeolli, including buckwheat Makgeolli. However, these previous researches only indicated general characteristics of buckwheat Makgeolli such as pH, acidity, alcohol, reducing sugar, aminoacidicity, color, and volatile acidity (Cho et al., 2012;Kang et al., 2014). Therefore, in this study, we focus on using combination of common and Tartary buckwheat or mix of common and Tartary fermented buckwheat by R. oligosporus as ingredients to brew functionally-enhanced Makgeolli. ...
Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l‐carnitine were utilized to brew l‐carnitine fortified Makgeolli with rice. Makgeolli was prepared in two‐stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8‐fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l‐carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l‐carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.
... Recent studies have discovered more diverse types of fungi, yeasts and bacteria via advanced technologies such as metagenomics analysis and PCR-DGGE (Thanh et al., 2008;Kwon and Sohn, 2012;Bal et al., 2016). The filamentous fungi in nuruk have been known to produce amylolytic and proteolytic enzymes that degrade starch and proteins of raw materials during the brewing process (Cho et al., 2012;Saranraj and Stella, 2013;Yang et al., 2013;Oliveira et al., 2016). In fermentation of makgeolli, fungi generate sugar molecules, and yeasts simultaneously utilize sugars to produce alcohol, the by-product of alcoholic fermentation Yang et al., 2013). ...
... These microorganisms also produce abundant organic acids and fruity volatile compounds that contribute to flavors of Korean traditional alcohol beverages (Yu et al., 1996;Chung et al., 2017). Previous reports have shown the feasibility of nuruk containing a single species of fungus, Aspergillus oryzae and Rhizopus oryzae, and yeasts including Saccharomyces cerevisiae and Pichia anomala, to brew makgeolli of more outstanding quality (Jung et al., 2006;Cho et al., 2012;Choi et al., 2013;Kim et al., 2012;Yang et al., 2013). ...
... Although Mucorales, including Mucor, Rhizopus, and Rhizomucor, has been known to be an easily found nuruk fungi in early scientific reports (Yu et al., 1996), this study revealed low isolation frequencies from the samples and found low CFU (Table 1). Specifically, R. oryzae has been known as a strong amylase producer in uncooked wheat-based media (So and Lee, 2009;Cho et al., 2012). The genus Penicillium included 10 species showing high diversity in 11 nuruk samples and comparatively higher mean values of CFU (1.64 × 10 6 ) than other filamentous fungi (Supplementary data Table S2). ...
Nuruk is a fermenting starter that is involved in the production of alcoholic beverages, and has been used in South Korea for a very long time. To analyze the fungal diversity, we collected a total of 59 nuruk samples from several companies and persons in 2013 to 2014, and obtained 364 isolates. All of the single isolated fungi were identified, both morphologically and molecularly, based on the sequences of ribosomal RNA gene [18S, ITS1-5.8S-ITS2, and 26S (D1/D2 region)]. In 46 nuruk samples out of 59 (78%), Saccharomycopsis fibuligera, a dimorphic yeast, was most frequently isolated. Among the filamentous fungi, Aspergillus and Lichtheimia were found in more than 50% of the samples with lower colony forming unit (CFU/g of sample) than those of yeasts. The yeasts S. fibuligera and Wickerhamomyces anomalus were counted with maximum 1.3–1.8 × 10⁸ CFU/g. Among Mucorales fungi, Lichtheimia and Mucor were isolated in much higher numbers than Rhizopus and Rhizomucor. Overall, the home-made nuruks tend to contain more diverse filamentous fungi than the commercial nuruks. To acquire industrially useful filamentous fungi and yeasts, we analyzed the enzyme activities of α-amylase, glucoamylase and acid protease associated with brewing properties for 131 strains. Aspergillus oryzae and S. fibuligera had high α- and glucoamylase activities and most isolates of Lichtheimia ramosa had high acid protease activity. For further applications, 27 fungal strains were chosen based on isolation frequencies from nuruk, and the ability to produce useful enzyme.
... Previous studies on Makgeolli mainly focused on the quality characteristics (2)(3)(4)(5); changes in the mash and flavor components (6,7) depending on the starch source, nuruk, and yeast; effect of various supplements on the quality characteristics (8,9); component analysis of fermentation products (10)(11)(12); and microbiological changes during fermentation (10,13,14). However, the effects of physical treatments such as ultrasound, UV, and radiation treatments during fermentation have rarely been investigated. ...
Millimeter waves are electric waves between 30 and 300 GHz. They are known to affect microbial growth. Here, the effects of millimeter waves on the microbiological and physicochemical properties of Makgeolli irradiated during fermentation were investigated. Millimeter waves at 60 and 70 GHz were used, and the fermentation was carried out at 30°C. The numbers of both lactic acid bacteria and yeasts have changed with similar pattern each then during the fermentation, but the effect of milimeter wave treatment was not critical as growth patterns were independent of both irradiation period and wave frequency. Furthermore, pH and total acidity did not change during fermentation. Although irradiation drastically increased sugar production during the initial stage of fermentation, the change was not frequency dependent. At the end of fermentation, the alcohol content in irradiated Makgeolli was definitely higher than that in un-irradiated Makgeolli, and the difference was frequency dependent.
... Rhizopus oryzae sp. isolated from traditional nuruk is commonly used for the brewing of makgeolli (4)(5)(6). However, most studies have been conducted with Korean rice wines (makgeolli). ...
The objective of this study was to investigate the influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles, and volatile compounds of Korean rice distilled spirits. Ten yeast strains were employed for the brewing of distilled spirits and the resulting products were filtered and distilled twice. The amounts of methanol and acetaldehyde for the ten yeasts showed different profiles. Higher amounts of methanol were detected for strains CL, CY, DV, BD, ED and LP, while EC,
D2, D4 and RH had <2 mg L 1 methanol content. Strains D2, BD and ED produced the lowest amounts of acetaldehyde. The head portions of the spirits, which started in the fraction that contained <5 mg L 1 of acetaldehyde, were between 7.7% (BD) and 18.2% (LP) of the total fractions. Strains D2, CL and CY produced more alcohol in the body fraction than the other yeasts. The
major volatile compounds were esters in the form of fatty acid ethyl esters, such as ethyl palmitate, ethyl myristate and ethyl ole- ate. Isoamyl alcohol, which is an important volatile compound for rice wine, occupied 0.91–2.24% of the relative peak areas. Strain D2, of the strains tested, appeared to be the most appropriate yeast for Korean distilled spirit based on alcohol production and the high relative peak area of volatile compounds, except for ethanol. Strains CL and CY could also be considered for produc- ing high-quality Korean rice distilled spirits with efficiency and flavour
... This process has a highly efficiency acetic acid production and a fast fermentation rate, but suffers from flavor loss due to agitation and a browning reaction (3). Simultaneous 2-step fermentation is the simultaneous occurrence of alcohol fermentation and acetic fermentation, resulting in a product that is highly nutritious, but with a lower yield and more deterioration in product quality due to formation of cellulose pellicles (4,5). ...
Purple sweet potato makgeolli vinegar made using a 2-stage fermentation method was evaluated. The highest alcohol concentration was 4% in a growth medium containing Acetobacter aceti ATCC 15973. Purple sweet potato makgeolli vinegar (PMV) had higher pH and lower acidity values than rice makgeolli vinegar (RMV). The total polyphenol content was 327.14 mg of GAE/L and the DPPH radical scavenging activity was 67.63% for PMV. Both values were much higher than for RMV. The total polyphenol and the DPPH radical scavenging activities of PMV decreased slowly during storage for 20 days, showing that stability of the antioxidant effect during storage was maintained.
In this study, a traditional Korean wheat-rice ‘Makgeolli’ was evaluated and the quality characteristics of the ‘Makgeolli’ prepared with rice ‘Nuruk’ and commercial ‘Nuruk’ sanseong, songhak, jinju, and the potential probiotic Kazachstania exigua CCSY27 yeast were determined. The pH of the ‘Makgeolli’ decreased during fermentation, while the acidity increased slightly. In particular, wheat-rice ‘Makgeolli’ made using commercial ‘Nuruk’ showed an acidity about 0.5–2.0-times higher than wheat-rice ‘Makgeolli’ made rice ‘Nuruk’. The brix value increased sharply after fermentation for two days, with the value for wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ and sanseong ‘Nuruk’ observed to increase the most, to 9.2. The alcohol content of wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ was 7%, which is higher than that of wheat-rice ‘Makgeolli’ made using commercial ‘Nuruk’ (sanseong, songhak, jinju), and was the best in terms of overall preference. The wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ and commercial ‘Nuruk’ was observed to brown slowly during fermentation, with the wheat-rice ‘Makgeolli’ made using sanseong ‘Nuruk’ having browned the most by the seventh day of fermentation. On the other hand, the wheat-rice ‘Makgeolli’ made from rice ‘Nuruk’, songhak ‘Nuruk’, and jinju ‘Nuruk’ exhibited total viable cell counts of lactic-acid bacteria and yeast of 104–107 (log CFU/mL) during their the fermentation periods.
The applicability of Saccharomycopsis fibuligera CJN1020, Pichia jadinii CJN1287, and Saccharomyces cerevisiae CJN1514 isolated from Korean nuruk, a starter culture, for preparation makgeolli was investigated. These yeasts were suitable for preparation of both white rice makgeolli using a steam method and white rice-brown rice-wheat flour (WBW) makgeolli using a complex method. Upon physicochemical evaluation, there were no differences in the final ethanol concentrations between white rice makgeolli and WBW makgeolli. Differences in final ethanol yields occurred according to yeast species. Final ethanol yields using S. fibuligera and P. jadinii were 16 and 18% using S. cerevisiae. WBW makgeolli samples received higher sensory scores than white rice makgeolli for overall preference. GC/MS analysis revealed higher amounts of aromatic compounds in WBW makgeolli than in white rice makgeolli. The complex method was suitable for preparation of makgeolli using brown rice and wheat flour. © 2014, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
This study was performed to develop the maufacturing processes of Makgeolli using red ginseng starch (RGS). After the fermentation of RGS with koji, nuruk, and yeast, the different temperature effects on the number of the yeast cells, the content of organic acid, free sugars, and total acid, and pH were investigated. There were no changes in the composition of the yeast cell number and content of organic acid amd during 20 days at . The content of free sugars (sucrose, glucose and mannose) and the pH value of red ginseng Makgeolli decreased during storage at . This meant that the total acid content and pH value increased after organic acid was produced from fermentation. Therefore, red ginseng Makgeolli is highly acidic and sour. Since high acidity helps improve storage conditions, so this developed red ginseng Makgeolli is considered safe for consumption. Furthermore, the total content of ginsenoside was 2.47 mg/mL, which was differentiate Makgeolli using red ginseng starch, with others. Therefore, new red ginseng Makgeolli is rich in organic acid, free sugars, and ginsenoside. As a result, its storage, taste, and flavor improved.
The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of SumizymeTM and Nuruk. After 9 days of fermentation at 28°C, alcohol contents and pH were 16.0∼17.1% and 3.82∼4.16, respectively. An increased ratio of SumizymeTM decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to SumizymeTM.
A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% SumizymeTM and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% SumizymeTM and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk
The quality characteristics of Takju were investigated according to the different rice varieties and mixing ratio of Nuruk for the advanced quality of Takju. The yeast was selected by alcohol-producing ability. Then a liquid starter was prepared using brewing fungi (Aspergillus luchuensis 34-1 and Lichtheimia ramosa CN042), and rice Nuruk was manufactured with two rice types (Chucheong and Hanareum). The quality characteristics of Takju were investigated based on the rice type and the mixing ratio of A. luchuensis 34-1 and Lich. ramosa CN042 (1:0, 0:1, 1:1, 1:3). S. cerevisiae Y268 showed an alcohol yield of 9.3?0.33% at a 0.3% concentration in the YPD broth medium, and the rice Nuruk with A. luchuensis 34-1, regardless of rice type, was confirmed to have a higher enzyme activity and physiochemical property than Lich. ramosa CN042. According to the quality analysis of Takju, the physiochemical property was increased for the fermentation period, and the acidity differed by type of fungi and rice. The quality of Takju was changed with the composition differences of organic acid and free amino acid by rice type and mixing ratio. As a result of the sensory evaluation of Takju, the preference for it was increased with the Hanareum and A. luchuensis 34-1, respectively. Thus, this study shows the possibilities for activating the industry of traditional liquor by improving the Nuruk and Takju manufacturing technique.
In this study, we ascertained the characteristics of crude protease extracted from fruits (fig, kiwifruit and pineapple) as well as traditional Korean fermentation starters (bio nuruk, traditional nuruk, meju and rice koji) to determine their suitability for industrial application. Crude protease extracted from traditional Korean fermentation starters was found to have a higher optimum temperature () and salt concentration (1~3%) but a lower optimum pH (3~6) value compared to the corresponding values for the protease extracted from fruits. On comparison, the total activities of protease per gram unit follow the order: bio nuruk> rice koji> traditional nuruk> fig> pineapple> meju> kiwifruit. Based on our results, we conclude that protease extracted from traditional Korean fermentation starters has potential for application in food industry, for example, as a meat tenderizer for sausage manufacturing and as a protease for cheese production.
Volatile flavor components in the mash of takjus prepared by using different nuruks such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and nuruk (Korean-style bran koji), were identified by using GC and GC-MS. Twenty alcohols, 26 esters, 10 acids, 10 aldehydes and 6 others were found in the mash of takju after 16 days of fermentation. Takju by Aspergillus oryzae nuruk had the most various components of volatile flavor. Fifty-four flavor components including ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2,3-butadienol (D,L), benzeneethanol, acetic acid ethyl ester, succinic acid diethyl ester, butanoic acid monoethyl ester, acetic acid and benzene acetic acid 4-acetyloxy-3-methyl ethyl ester were usually detected in all the treatments. The relative peak area of volatile components was as follows: alcohol , ester , acid and aldehyde . Specially, 1-pentanol and hexanoic acid ethyl ester were high in takju made of nuruk (Korean-style bran koji). 1-Hexanol, 1-dodecanol, acetic acid and 1,2-benzene-dicarboxylic acid diprophenyl ester were high in takju made of Mucor racemosus nuruk. 4-Acetyloxy, 3-methyl benzeneacetic acid phenyl ester, 2-methyl-1-propanol, 3-methyl-1-butanol, succinic acid diethylester, butanoic acid monoethyl ester and butanoic acid were higher content in takju by Rhizopus japonicus nuruk. Acetic acid ethyl ester, pentanoic acid and 3-methyl butanoic acid were high in takju that was made of Aspergillus oryzae nuruk. 1-Butanol was high in takju by Aspergillus kawachii nuruk.
This study was performed to examine the properties of takju containing added Glycyrrhiza uralensis ethanol extract (GUEE) at 10 for 12 days. Change in TBARS values was lower in the takju with GUEE as compared to control. The total viable cell count and yeasts cell count of all samples remained constant over the storage period. The brix of the takju treated with 0.5% GUEE (3.8-4.3) was higher than that of the control (3.8-4.0). Suspension stability and yellowness increased as the added concentration of GUEE increased. After 12 days of the storage, the pH level of the 0.5% GUEE takju was 3.9, which was 0.2 higher than that of control. In terms of acidity, the 0.5% GUEE takju ranged from 0.269 to 0.282, whereas the acidity of the control ranged from 0.294 to 0.302. In treated Takju with GUEE represented at treated takju with GUEE had the positive effects toward improving its preservation and quality.
Different strains of mold were screened for the production of high quality Korean traditional rice wine with anti-hypertension and good acceptability. We isolated 867 nuruk mold strains and selected 24 for further study based on measurement of amylase activity. Among them, mold No. 17 showed high ethanol production upon fermentation with Saccharomyces cerevisiae as well as anti-hypertensive properties. The No. 17 strain was therefore selected as the functional mold and later identified as Rhizopus stolonifer based on molecular biological characteristics. Optimal fermentation conditions for the brewing of anti-hypertensive traditional rice wine comprised the addition of R. stolonifer No. 17 koji at a concentration of 35 sp/g and a fermentation period of 10 days at 25℃ using S. cerevisiae.
We investigated quality characteristics of Seoktanju (one of the Korean traditional rice wine) which was fermented using five kinds of Korean commercial Nuruks. The purpose of this study was to research what effects on the quality of Seoktanju by using different Nuruks. We analyzed general component such as each mash's temperature change patterns, pH, titrable acidities, reducing sugar contents, volatile acids, and sugar contents during fermentation periods and studied sensory evaluation of produced Seoktanju (10 days). On the whole, temperature change patterns in the each mashes were depend on room temperature. All Seoktanju's pH was reduced rapidly up to three days after first mashing (pH 3.13-3.57) and after that was increased gradually. The end of fermentation pH was pH 3.6-4.05. Mostly, acidities were indicated high(0.59%) and Nuruk-B was showed highest acid value. These results seems to be different as occasion organic acids producing activity depend on the number of yeast, material contents, optimal temperature in the each mashes by fungi and lactic acid bacteria in Nuruks. In reducing sugar contents and sugar contents, Nuruk-C treatment were showed the highest value with 5.36%, 23° brix, respectively and alcohol content was lowest with 8.6%. In the five kinds of reproduced Seoktanju, alcohol content was the highest in the treated Nuruk-A group. Volatile acid value was the highest with 132.6∼263.7 ppm at the 3 day after first mashing day but as the fermentation time goes on, it was reduced sharply by 5.25∼5.94 ppm. Sensory evaluation was performed with 5 point scale, the Seoktanju using Nuruk-D was presented by 4 point, while Nuruk-A was presented lowest by 2.77 point on overall acceptability.
This study evaluates quality of Nuruk, which is a source material of Takju, collected in Daegu and Gyeongbuk and investigates fermentation characteristics of Takju made of it. Totally 7 types of Nuruk were examined and their pH and titratable acidity were 5.4~5.9 and around 0.1%, respectively. Saccharifying activity was high in D, F, G, A and E Nuruk by recording over 300 mg%. Lactic acid bacteria count was the highest in G Nuruk with 3.78×108 and yeast and total microbe count recorded the highest levels, 3.78×108 and 3.47×108, respectively in B Nuruk. When quality characteristics of Takju made of each type of Nuruk were compared, alcohol content was the highest in G Nuruk by recording 19.0% and titratable acidity was 0.44~0.86% in all samples. Hunter's color, brown color and turbidity showed different levels according to types of Nuruk and all lactic acid bacteria, yeast and total microbe counts were the highest in A and E Nuruk. For alcohol components, E and G Nuruk showed high fusel oil content levels and methanol and fusel oil contents of all samples were suitable as standards, respectively. The total organic acid content was the highest in B Nuruk at about 4,000 mg% and it was 2,000 mg% and around 1,000 mg% in A, E, F and G Nuruk and C and D Nuruk, respectively. The content of total free amino acid was the highest in B Nuruk at 3,676 mg% and it was observed to be 1,890, 1,676 and 1,531 mg% in G, E and C Nuruk in that order, respectively. Sensory preference of subjects in their 20s was high overall in G and C Nuruk and that of those in their 40s was high in F and C Nuruk. From all of these results, the types of Nuruk largely affected quality and components of Takju and an appropriate method to consider useful purpose is needed.
In this study, the characteristics of alcohol fermentation using ripe Daebong persimmon juice were studied in static fermentation condition by Saccharomycess cerevisiae CS02 in an effort to develop new types of functional wine. Attempts were made to modify the ripe Daebong persimmon juice in order to find suitable conditions for alcohol fermentation. The modified ripe Daebong persimmon juice that was most suitable for alcohol fermentation contained of sugar supplemented with sucrose as a carbon source and 0.5 g/L of as a nitrogen source. After 9 days of fermentation at , of alcohol was produced from the modified juice and its pH markedly decreased to . The wine contained free sugar such as fructose ( g/L), some organic acids such as malic acid ( g/L), succinic acid ( g/L), oxalic acid ( g/L), and citric acid ( g/L), as well as some flavanols and phenolic acids such as catechin gallate ( mg/L), epicatechin gallate ( mg/L), gallic acid ( mg/L), epigallocatechin ( mg/L), and tannic acid ( mg/L). In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (84.25%) and radical (99.65%) scavenging activities were increased significantly with a corresponding increased in the organic acid and phenolic acid contents, but decreased in the flavonoids.
Korean traditional rice wine Takju and Yakju were manufactured using 2-step-brewing method. To investigate microflora involved in fermentation step, number of microorganisms, pH, titratable acidity, and alcohol contents of Takju and Yakju were measured. In Takju and Yakju, although not significantly, and lactic acid bacteria at initial stage of second fermentation decreased to at the end of second fermentation, respectively. For Takju, micrococci and yeast occupied 80 and 20% at initial stage of second fermentation, whereas bacteria and yeast occupied 35 and 65% at the end of second fermentation, respectively. Yeast occupied 88% throughout the second fermentation of Yakju. The main yeast isolated from both Takju and Yakju was identified as Saccharomyces cerevisiae using API 20C AUX kit. The yeast strain Candida magnoliae was also detected during fermentation of Takju and Yakju.
The physicochemical, sensory and antioxidant activity characteristics of rice wine, yakju added with different ratios of Codonopsis lanceolata (0, 10, 20, and 30%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of C. lanceolata. Furthermore, the total sugar content increased, while the alcohol content decreased with increasing amounts of C. lanceolata. The color L-value had no change, but the color a- and bvalues increased with increasing amounts of C. lanceolata. The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity increased with the addition of C. lanceolata. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.53, 5.50, 5.63, and 5.65, respectively, with the addition of 20% C. lanceolata.
This study was conducted to determine the influence of cultural conditions such as temperature, time, water content, koji-thickness and agitation on the production of saccharifying amylase by Rhizopus sp. ZB9 isolated from Korean Nuruk during the preparation of rice koji, which is used in brewing Korean rice wines, Takju and Yakju. Rice kojies were made under different cultural conditions, and the saccharifying activities of each koji were tested. The temperature range suitable for the production of saccharifying amylase was . Based on the saccharifying activity and color, 60 hours of cultivation at was believed to produce the optimum results. The water contents of steamed rice suitable for the production of saccharifying amylase were 35~40%. An increase in koji-thickness induced no adverse effects on the production of saccharifying amylase, but agitation-work during cultivation had a harmful effect.
Volatile flavor components in the mash of takjus prepared by using Rhizopus japonicus nuruk were identified by using GC and GC-MS. Twenty-four esters, 19 alcohols, 9 acids, 10 aldehydes and 4 others were found in the mash of takju. Thirty nine components including 14 esters and 12 alcohols were detected in the beginning of fermentation. Seventeen components were more detected after second day of fermentation and 66 components were detected after 12 days of fermentation. Thirty eight flavor components including 12 alcohols such as ethanol, 2-methyl-1-propanol and 3-methyl-1-butanol, 14 esters such as ethylacetate, ethylcaprylate and isoamylacetate, 6 aldehydes and 5 acids were usually detected in the fermentation process. Ethanol was predominantly found in the range of 76.2149-92.1155% as a major component by using relative peak area. 3-Methyl-1-butanol, 2-methyl-1-propanol, ethyl caprylate, 2,3-butanediol and benzeneethanol were some of the major volatile components through the fermentation. Peak area of ethylacetate, diethyl succinate, octanoic acid, acetic acid and isobutylaldehyde among the same group were higher than other component depending upon fermentation time.
We conducted this study to develop a high value black garlic Makgeolli that was made of black garlic extract (BGE) and Sulgidduk. We investigated the quality characteristics of Makgeolli made with three different combinations of materials (control, Sulgidduk only; A, Sulgidduk combined with 15% BGE and water; B, Sulgidduk combined with 15% BGE instead of water). The pH of A and B were higher than the control, but the titratable acidity of A and B were lower. The sugar and alcohol contents of A and B increased during fermentation. A similar growth pattern was observed invisible cells, yeast, and lactic acid bacteria in all three Makgeolli. In A and B, the quantity of lactic acid bacteria was relatively higher than the yeast. The L value (lightness) was highest in the control, and the a value (redness) and b value (yellowness) were higher in A and B. The antioxidant properties of the three types of Makgeolli were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) radical scavenging activities. In these assays, B showed significantly higher radical scavenging activities than the other two Makgeolli.
Quality characteristics of mash of takju prepared by wheat flour nuruks (conventional and improved style) were investigated during fermentation. Those were cultured with wild microorganism on whole and crushed wheat (wheat nuruk), wheat flour and mixture of rice and wheat flour, and nuruk cultured with Aspergillus oryzae on wheat flour. Ethanol content reached maximum of 10.6-17.4% after 14 days of fermentation. And the ethanol contents of takju were high in order of wheat nuruk, wheat flour nuruk, Aspergillus oryzae nuruk and mixture of wheat flour and rice nuruk. No difference of pH was among the treatments while the wheat flour nuruk cultured with wild microorganisms contained higher amounts of acids than the others. The amount of total sugars ranged from 16.22-17.74% on the starting day of fermentation, and decreased to 4.28-6.10% after 14 days. The amount of total sugars in mashes brewed with wheat flour nuruk cultured with Aspergillus oryzae was measured to be highest at the beginning stage of fermentation. Afterwards no difference was found among the types of nuruks. Glucose was in the range of 2,735-7,842 mg% at initial period of fermentation, afterwards it was rapidly decreased. The total amounts of free sugar for control and the wheat flour nuruk was higher than other treatments. The total amounts of organic acids were the highest in wheat nuruk to 690-2,241 mg% and the contents of lactic acid and succinic acid were high in mixed rice nuruk to 183-1,293 mg%. The contents of lactic acid and succinic acid were higher than those of the other kinds of organic acids in takju.
Rochelle salt, normally present in the dinitrosalicylic acid reagent for reducing sugar, interferes with the protective action of the sulfite, but is essential to color stability. The difficulty may be resolved either by eliminating Rochelle salt from the reagent and adding it to the mixture of reducing sugar and reagent after the color is developed, or by adding known amounts of glucose to the samples of reducing sugar to compensate for the losses sustained in the presence of the Rochelle salt. The optimal composition of a modified dinitrosalicylic acid reagent is given.
Characteristics of a modified Nuruk made by inoculation of tractional Nuruk microorganisms
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A study on the making of sweet persimmon (Diospyros kaki T) wine
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