Quality Characteristics of Yakju Fermented with Pretreated Nuruk

Lee, Dae Hyoung; Seo, Jae Soon; Ha, Tai Moon; Lee, Yong Seon; Cho, Chang Hui

doi:10.3746/jkfn.2020.49.12.1366

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Microbial Contamination and Spore Count1

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2023

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“…Various types of microbes that cause safety problems have been detected in Nuruk, a Korean indigenous starter. Therefore, hygienic treatment methods are required during the manufacturing process and distribution [17,18]. The degree of contamination was judged based on whether or not fungi of the Penicillium spp.…”

Section: Microbial Contamination and Spore Countmentioning

confidence: 99%

Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions

Lee¹,

Kang²,

Kim³

et al. 2023

Fermentation

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The generation of royalties on the use of foreign-made inoculum strains or starters as a result of the implementation of the ‘Nagoya Protocol’ has led to efforts and healthy competition to secure useful biological resources in each country. In this study, we recognized the necessity and importance of securing useful strains in Korea and produced starters using five strains of fungi (Aspergillus oryzae and Aspergillus niger). Specifically, the quality characteristics exhibited by different strain inoculum concentrations (1, 3, 5% (v/w)) and drying conditions (low-temperature air drying at 35 °C for 24 h and high-temperature hot air drying at 45 °C for 18 h) during the starter manufacturing process were analyzed. Parameters such as enzyme activity and free amino acid and volatile flavor compound content, which may vary based on production conditions, are expected to produce basic data for the production of Korean-type starters.

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Section: Microbial Contamination and Spore Countmentioning

confidence: 99%