Quality Characteristics of Brown Rice Takju by Different Nuruks

우승미,; 신진숙,; 성종환,; 여수환,; 최지호,; 김태영,; 정용진,

doi:10.3746/jkfn.2010.39.2.301

Cited by 51 publications

(4 citation statements)

References 2 publications

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“…Few studies of rice nuruk starters or other beverages have focused on microbial 9) or metabolite profiles. 10) The combined study of microbial dynamics and its influence on the saccarification of food and metabolite development is needed for the recommendation or selection of effective starters. In the present study, a detailed comparative investigation of barley nuruk starter fermentation was carried out based on culture-dependent and cultureindependent methods of microbial diversity and metabolic analysis by GC-MS.…”

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confidence: 99%

Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional Barley Nuruk Starter Fermentation

Ponnusamy

Lee

2013

Bioscience, Biotechnology, and Biochemistry

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The microbial community and the metabolites of barley nuruk were studied to determine the time-dependent correlation between the fermentation of microbes and metabolites. Samples were analyzed by a polyphasic approach based on culture-dependent, culture-independent (PCR-DGGE and qPCR analysis), and metabolite analysis using GC-MS. Barley nuruk consists of varying amounts of bacteria, yeasts, and molds. The PCR-DGGE results showed that only one phylotype, Aspergillus oryzae, was predominant throughout fermentation, reaching a maximum on day 9. The bacterial load was higher on day 6 of fermentation, and then gradually decreased because of increased fungal activity. The shift in fungal and bacterial diversity observed by DGGE was further confirmed by qPCR analysis. In addition, microbes closely related to Pantoea agglomerans and Saccharomycopsis fibuligera appeared to play key roles in the fermentation of barley nuruk. GC-MS analysis combined with multivariate analysis, including PCA, PLS-DA, and OPLS-DA, showed fermentation time-dependent metabolite patterns. A total of 21 metabolites, including organic acids, amino acids, sugars, and sugar alcohols, were identified. In particular, glycerol, malic acid, fructose, glucose, sucrose, and maltose were produced at the early fermentation stages (0-6 d), whereas glutamine, aspartic acid, glutamic acid, mannitol, and xylitol were produced during the latter stages of fermentation (9-18 d). Mixed culture fermentation was found throughout the natural fermentation of barley nuruk starter. Most likely, A. oryzae had a major role in saccharification, along with other mixed cultures.

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confidence: 99%

Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional Barley Nuruk Starter Fermentation

Ponnusamy

Lee

2013

Bioscience, Biotechnology, and Biochemistry

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“…게 함유되어 있으며, 발효과정 중 비타민뿐만 아니라 필수 아미노산, aromatic flavors 및 유기산 등이 함유되어 있다 (2)(3)(4). 특히 Wang 등(5)은 막걸리로부터 항산화 물질인 누룩은 거칠게 분쇄한 곡물에 물을 가하고 성형하여 자 연의 미생물을 번식시킨 것으로, 막걸리 발효 과정에서 전 분질을 분해해서 포도당으로 만들어 주는 주요 효소원이 되며 (6,7), 누룩에 따라 미생물상의 차이가 나며, 이 때문에 막걸리 발효과정에 효소활성, 유기산 생성력 및 알코올 발 효능 등이 달라지므로 막걸리의 휘발성 풍미 성분, 맛 및 색상 등의 품질특성에 큰 영향을 미치는 것으로 보고되어 있다 (1,(7)(8)(9). 그러나 누룩의 이런 특성으로 인하여 일정한 품질을 지닌 막걸리 생산관리에 어려운 점이 있어, 대부분 일본에서 도입된 입국(koji) 방식으로 막걸리를 제조하고 있다.…”

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Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

Cho¹,

Hwang²,

Ahn³

et al. 2016

Korean Journal of Food Preservation

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Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials. RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteristics of makgeolli were determined during the fermentation process. pH during fermentation decreased from 4.52 (0% BMP-RN), 4.93 (0.5%), 4.80 (1.0%), and 4.88 (2.0%) on the initial fermentation day (day 0) to 4.15, 4.30, 4.57, and 4.59, respectively, corresponding to increases in acidity from 0.64~0.70% to 1.17~1.28%, respectively. Soluble solid contents increased from an initial 2.2~4.4 g/L (day 0) to 9.0~9.3 g/L, and alcohol level increased up to 13.0% by the end of fermentation (day 7). Soluble phenolic contents increased from 0.92, 1.01, 1.32, and 1.41 mg/mL on day 0, to 1.85, 2.03, 2.24, and 2.48 mg/mL on day 7, respectively, while the levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay increased from 46.95~70.04%, 55.33~74.13%, and 0.629~1.243 on day 0, respectively, to 54.98~83.4%, 70.34~92.39%, and 0.964~1.455 on day 7, respectively. Makgeolli made with BMP-RN had higher soluble phenolic contents and antioxidant activity than those of makgeolli made without BMP-RN. These results suggested that BNP-RN made a functional makgeolli.

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“…Free sugar content was measured using a modifying version of the method detailed by Woo et al [ 11 ]. The samples were diluted to an appropriate concentration, filtered through a 0.45 μm membrane filter, and analyzed by HPLC (Jasco System, Tokyo, Japan).…”

Section: Methodsmentioning

confidence: 99%

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Lee

Jung

et al. 2023

Foods

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In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The total free sugar and glucose contents of the hydrolysate were found to increase during the enzyme treatment. However, no differences in the moisture, total soluble solids, or textural properties were found among the sweet potato cultivars. Sinjami had high total polyphenol and flavonoid contents of 446.14 mg GAE/100 g and 243.59 mg CE/100 g, respectively, and it had the highest antioxidant activity among the cultivars. Based on the sensory evaluation, an overall preference appeared in the order of Daeyumi, Sinjami, and Juwhangmi cultivars. This result shows that jelly can be manufactured by saccharifying sweet potatoes, and it was confirmed that the characteristics of raw sweet potatoes had a great influence on the quality characteristics of the jelly. Further, the characteristics of raw sweet potatoes had a remarkable influence on the quality characteristics of the jelly.

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Quality Characteristics of Brown Rice Takju by Different Nuruks

Cited by 51 publications

References 2 publications

Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional Barley Nuruk Starter Fermentation

Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional Barley Nuruk Starter Fermentation

Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

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