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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 378 - 384 (7page)
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초록· 키워드
오류제보하기
Nuruk is a fermentation agent, which has been used for the production of traditional Korean alcoholic beverages. The objective of this study was to investigate the effects of temperature on nuruk fermentation. One wheat nuruk sample was fermented at 36°C for 30 days (TN-A) and another at 45°C for 10 days followed by 36°C for 20 days (TN-B). The activities of α-amylase, glucoamylase, and acidic protease, as well as metabolite contents were measured. Initially, the enzymatic activities increased rapidly regardless of the fermentation temperature. After 3 days of fermentation, the enzymatic activities were maintained in TN-A, but gradually decreased in TN-B until the end of fermentation process. Metabolite analysis using 1H-NMR showed that the levels of glucose, glycerol, fructose, mannitol, and lactose initially increased quickly and then decreased in TN-A. However, they initially decreased and then were maintained over the fermentation period in TN-B. The contents of glycine, proline, and serine were higher in TN-A than in TN-B. This study suggests that a constant temperature of approximately 36°C is appropriate for achieving high amylolytic and proteolytic activities in the production of wheat nuruk.
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참고문헌 (25)
참고문헌 신청
Bechman A / 2012 / Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage / J. Food Sci 77 : 318 ~ 322
Brewing Society of Japan / 1993 / Regulation for analysis of alcoholic beverages : 221 ~ 228
Figueiredo IM / 2006 / 1H NMR, a rapid method to monitor organic acids during cupuassu (Theobroma grandiflorum Spreng) processing / J. Agric. Food Chem 54 : 4102 ~ 4106
Hye-Ryun Kim / 2011 / Identification and Characterization of Useful Fungi with α-Amylase Activity from the Korean Traditional Nuruk / Mycobiology 39 (4) : 278 ~ 282
Jang JH / 1989 / History of Korea traditional rice wine / Korean J. Diet. Cult 4 : 271 ~ 274
Brewing Society of Japan / 1993 / Regulation for analysis of alcoholic beverages : 221 ~ 228
Figueiredo IM / 2006 / 1H NMR, a rapid method to monitor organic acids during cupuassu (Theobroma grandiflorum Spreng) processing / J. Agric. Food Chem 54 : 4102 ~ 4106
Hye-Ryun Kim / 2011 / Identification and Characterization of Useful Fungi with α-Amylase Activity from the Korean Traditional Nuruk / Mycobiology 39 (4) : 278 ~ 282
Jang JH / 1989 / History of Korea traditional rice wine / Korean J. Diet. Cult 4 : 271 ~ 274
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