황국균(Aspergillus oryzae N041)을 이용한 곡류 낱알누룩 제조 및 막걸리의 품질특성

백성열(Seong-Yeol Baek),김주연(Joo-Yeon Kim),윤혜주(Hye-Ju Yun),최지호(Ji-Ho Choi),최한석(Han-Seok Choi),정석태(Seok-Tae Jeong),여수환(Soo-Hwan Yeo) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.6

This study was investigated the quality characteristics of Makgeolli containing different types of Nuruk grain inoculated with A. oryzae N041. In an analysis of the quality characteristics of four types of Nuruk grain, mung beans Nuruk grain had higher acidity, amino acidity and saccharogenic power than rice Nuruk grain. In an analysis of four types of brewed Nuruk grain, mung beans Nuruk grain had the highest sugar and reducing sugar contents. On the other hand, mung beans Nuruk grain had the lowest alcohol content. Citric acid, malic acid and succinic acid have been identified as the major organic acids in Makgeolli. The amounts of organic acids were 1,748.5 mg% in rice Nuruk grain, 1,553.9 mg% in mung beans Nuruk grain, 1,003.2 mg% in barley Nuruk grain and 940.8 mg% in adlay Nuruk grain. In particular, Makgeolli brewed with mung beans Nuruk grain had the highest content of the organic acids, which is expected to deepen its flavor.

주류의 풍미 및 품질 향상을 위한 야생 효모의 분리 및 특성분석

백성열 ( Seong Yeol Baek ),이유정 ( You Jung Lee ),김재현 ( Jae Hyun Kim ),여수환 ( Soo Hwan Yeo ) 한국미생물생명공학회 2015 한국미생물·생명공학회지 Vol.43 No.1

It has been known for some time to the wine industry that non-Saccharomyces yeasts play an important role in increasing volatile components through the secretion of extracellular enzymes. The objective of this study was to investigate what types of enzymes are produced by 1,007 non-Saccharomyces yeast strains isolated from Korean fermented foods. Among 1,007 yeast strains, the 566, 45 and 401 strains displayed β-glucosidase, glucanase and protease activity, respectively. In addition, the 563 and 610 strains possessed tolerances against cerulenin and TFL, and the 307 strain was tolerant to 15% ethanol. Yeasts producing harmful biogenic amines and hydrogen sulfide were excluded from further study, and eventually 12 yeast strains belonging to the genera Wickerhamomyces, Hanseniaspora, Pichia, Saccharomyces were identified, based on the 26S rRNA gene sequences. Among the 12 strains, the 9 and 5 strains possessed glucose and ethanol tolerance, respectively. Yeasts belonging to the genus Saccharomyces produced more than 8% alcohol, but non-Saccharomyces yeasts produced only 3% alcohol.

전통 가양주인 황금주의 품질 특성

백성열 ( Seong Yeol Baek ),김주연 ( Joo Yeon Kim ),백창호 ( Chang Ho Baek ),최지호 ( Ji Ho Choi ),최한석 ( Han Seok Choi ),적석태 ( Seok Tae Jeong ),여수환 ( Soo Hwan Yeo ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.1

The quality characteristics of Hwanggeumju, which has been described in an ancient document, were investigated. During its fermentation, its pH gradually decreased from 4.23 to 3.96); and after four days of fermentation, its sugar content significantly decreased. After seven days, its alcohol content rapidly increased to 15.8 percent. Its major organic acid is lactic acid, but malic, succinic, citric and acetic acid were also detected in it. The free amino acid analysis showed relatively high alanine, arginine, asparagine, glutamic acid and leucine contents. The sensory evaluation resulted in high scores for color, turbidity and taste.

곰팡이 균종을 달리하여 제조한 혼합 곡류 누룩의 품질특성

백성열(Seong Yeol Baek),김주연(Joo-Yeon Kim),최지호(Ji-Ho Choi),최정실(Jeong-Sil Choi),최한석(Han-Seok Choi),정석태(Seok-Tae Jeong),여수환(Soo-Hwan Yeo) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.1

Nuruk is a fermented ingredient used for production of traditional Korean rice wine. In this study, quality characteristics of mixed-grain nuruk was made by brewing with different fungal strains was analyzed. Quality elements including enzyme activity and organic acids constituents were measured. The fermentation time of the nuruk did not make a significant difference in terms of its pH, but the acidity and amino acid content for nuruk made from a mixture of two fungal strains was higher than that seen with a single fungal strain. Overall, the enzyme activity for two fungal strain nuruk was higher than that observed for single fungal strain nuruk, with α-amylase and acidic protease activity in the mixed strain nuruk observed to be more than twice that of the single strain. The major organic acids observed in the manufactured nuruk were identified as acetic, citric, formic, fumaric, lactic, malic and oxalic acids. The total amount of organic acids contained in the nuruk made with the two fungal strain was (2,116.3 ㎎%). The fungal strains used were A. kawachii SC60 nuruk (1,608.5 ㎎%) and A. oryzae RIB1353 nuruk (1,146.7 ㎎%).

고산도 생성 초산균의 분리 및 발효특성

백창호,백성열,이세희,강지은,최한석,김재현,여수환,Baek, Chang-ho,Baek, Seong-yeol,Lee, Se Hee,Kang, Ji-Eun,Choi, Han-Seok,Kim, Jae-Hyun,Yeo, Soo-Hwan 한국미생물·생명공학회 2015 한국미생물·생명공학회지 Vol.43 No.2

본 연구에서는 정치 배양법으로 고농도의 초산을 생산할 수 있고 에탄올 내성이 우수한 균주를 확보하고자 농가형 발효식초에서 초산균을 분리 및 선발하였고, 이들 초산균의 형태적 특징을 조사한 바, 분리균 CV1은 그람 음성으로 운동성이 없는 간균으로 나타났다. 분리균의 chemotaxonomy를 분석한 결과, meso-DAP이며, 대표 퀴논은 Q₁₀이고, G+C mol 함량은 61.0 mol %로 나타났으며 16S rDNA 유전자의 염기서열을 분석한 결과, Gluconacetobacter saccharivorans로 동정되어 Glu. saccharivorans CV1로 명명하였다. CV1 초산균의 최적 성장조건은 30℃, pH 3.0 이상으로 판단되었고 에탄올 농도에 따른 초산 생성능은 10% 에탄올 농도에서 9.3%, 9% 에탄올 농도에서는 8.4% 적정산도를 나타내어 고농도 에탄올 조건에서도 높은 산 생성능을 나타내는 우수한 균주로 판단되었다. Ten types of farm-made brewing vinegars were collected and four high acetic acid-producing strains (CV1, CV3, CV5, and CV6) were isolated. Among them strain CV1, exhibiting highly alcohol-resistant and acetic acid-producing properties, was selected and its taxonomic properties were investigated by phenotypic (particularly chemotaxonomic) characterization and phylogenetic inference based on 16S rRNA gene sequence analysis. On SM broth agar, cells of strain CV1 were gram-stainingnegative and formed pale white colonies with smooth to rough surfaces. Strain CV1 produced acetate from ethanol and was resistant to up to 8% (v/v) ethanol in LM broth. Strain CV1 had a G+C content of 61.0 mol%, contained meso-DAP as the cell wall amino acid, and possessed Q-10 as the major ubiquinone. A comparison of 16S rRNA gene sequences showed that strain CV1 was most closely related to Gluconacetobacter saccharivorans (≥99.0% identity). In liquid media, the optimum growth conditions for acetic acid production were 30℃ and pH >3.0 and strain CV1 produced 9.3% and 8.4% acetic acids from 10% and 9% alcohol concentrations, respectively.

전통누룩에서 분리한 양조용 곰팡이의 배양 특성 연구

문지영(Ji-Young Mun),백성열(Seong-Yeol Baek),박혜영(Hye-Young Park),노현수(Hyeon-Su Ro),여수환(Soo-Hwan Yeo) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.2

We analyzed the cultural characteristics of isolated brewing fungi for developing fermentation starters. In a previous study, we collected 87 domestic nuruk, from which 481 fungi strains were isolated and 11 were selected showing improved productivity. After culturing these 11 fungi strains in several types of media, temperatures, carbon and nitrogen sources, Rhizopus sp. grew well in MEA, ME20S, PDA medium while Aspergillus sp. grew well in ME20S and YES. Both Rhizopus sp. and Aspergillus sp. survived well at optimal growth temperatures of 30 and 37℃. Rhizopus sp. utilized lactose, glucose and peptone sources while Aspergillus sp. utilized glucose, mannose, fructose and yeast extract sources. α-Amylase activity was excellent in L. ramosa CN044, R. oryzae 82-7(MEB), R. oryzae CN174 and A. oryzae 58-11(WEB) culture extracts. This study suggests that R. delemar 26-4, 58-8 and A. oryzae 78-5, 37-7 might be appropriate fungi strains for fermentation starters based on development of large fungi bodies and their good enzyme activities.

내당성 효모 Saccharomyces cerevisiae SS89에 의한 동결농축 사과즙의 무가당 아이스 사과주 속성 발효

최상훈 ( Sang Hoon Choi ),백성열 ( Seong Yeol Baek ),여수환 ( Soo Hwan Yeo ),박희동 ( Heui Dong Park ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3

Fermentation of ice apple wine from freeze-concentrated Fuji apple juice to 36 °Brix was carried out using Saccharomyces cerevisiae SS89, a sugar-tolerant wine yeast strain. The characteristics of the fermentation and the properties of ice apple wine were compared with those of S. cerevisiae W-3, an industrial wine yeast that was used as a control in this study. During the fermentation, the alcohol content increased more rapidly by S. cerevisiae SS89 together with the decrease of the soluble solid content, compared to S. cerevisiae W-3. It reached 12% (v/v) after 15 days of fermentation by S. cerevisiae SS89 (12.4%, v/v) and 21 days by S. cerevisiae W-3 (12.6%, v/v). The soluble solid contents of the SS89 and W-3 wines were 24.0 and 23.6 °Brix, respectively. Lactic acid was detected at the highest level, followed by malic aid, among the organic acids in both wines. No big differences in the organic acid contents were observed based on the strains. In the SS89 wine, higher levels of methanol, propanol, butanol, and isoamyl alcohol were detected, together with a lower isobutanol content, compared with the W-3 wine. The SS89 wine showed higher level of intensity as well as higher Hunter``s L and b color values compared to the W-3 wine. In the sensory evaluation, similar scores in color, flavor, taste, and overall preference were obtained in the two wines. Therefore, S. cerevisiae SS89 was thought to be useful for the rapid fermentation of ice apple wine.

밀누룩 발효기간 동안 효소와 대사체 변화에 대한 온도의 영향

이세희 ( Se Hee Lee ),백성열 ( Seong Yeol Baek ),강지은 ( Ji Eun Kang ),전체옥 ( Che Ok Jeon ),김대혁 ( Dae Hyuk Kim ),김명동 ( Myoung Dong Kim ),여수환 ( Soo Hwan Yeo ) 한국미생물생명공학회 2015 한국미생물·생명공학회지 Vol.43 No.4

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.

재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성

최한석,강지은,정석태,김찬우,백성열,여수환,Choi, Han-Seok,Kang, Ji-Eun,Jeong, Seok-Tae,Kim, Chan-Woo,Baek, Seong-Yeol,Yeo, Soo-Hwan 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.5

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid. 재래누룩에서 분리한 효모인 N4와 N9에 대해 쌀 증류식 소주제조 특성을 살펴보았다. 원료 쌀(한아름 품종)의 일반성분은 수분 14.7, 조단백질 6.8, 조지방 0.9, 조회분 0.4, 탄수화물 76.5 g/100 g이었다. 제조된 입국의 총산 함량은 2.92%(citric acid, dry base)였으며 효소활성에 있어 당화력은 926.72, ${\alpha}$-amylase 52.40, gluco-amylase 887.71, ${\alpha}$-glucosidase 0.14, acidic carboxypeptidase 17,335.73, ${\beta}$-glucosidase 174.46 U/g dry base로 나타났다. 술덧의 알코올 함량은 재래누룩 분리 효모가 15.37-16.58%로 상업용 효모 12.33-13.19%보다 16.7-36.0% 높은 것으로 나타났다. 반면, 환원당 함량은 각각 2.04-3.92, 7.92-8.78 g/100 mL로 상업용 효모의 당 이용률이 누룩분리 효모보다 낮았다. 이러한 결과로 증류 후 원주의 획득량이 누룩분리 효모에서 25.2-52.7% 높았다. 쌀 증류식 소주(알코올 25%)에서 41개의 휘발성 성분이 검출되었으며, 주성분 분석 결과 누룩분리 효모와 상업용 효모는 i-BuOH, isobutanal diethyl acetal, ethyl caprate, tetradecanoic acid 성분의 함량 차이가 있는 것으로 나타났다.

전통누룩에서 분리한 양조용 곰팡이의 혼합 배양에 따른 품질 특성

문지영(Ji-Young Mun),백성열(Seong-Yeol Baek),노현수(Hyeon-Su Ro),여수환(Soo-Hwan Yeo) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.3

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℃ and 37℃. 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. α-Amylase activities of R. delemar 26-4 and R. oryzae 82-7 mixed culture media were strong at 20℃ and pH 4, glucoamylase activities of R. delemar 58-8 and A. oryzae 37-7 were strong at 37℃, pH 3 and 1:2 ratio, and acidic protease activities of R. delemar 26-4 and A. oryzae 78-5 were strong at 20℃, 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.