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KMID : 0379120130410040255
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Korean Journal of Mycology
2013 Volume.41 No. 4 p.255 ~ p.260
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Manufacture of Pear Marc Nuruk by Aspergillus oryzae and Characteristics of Makgeolli Fermentation
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Shin Ja-Won
Kim Young-Hun
Kim Jae-Ho
Na Kwang-Chul
Lee Jong-Soo
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Abstract
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In order to develop new valuable pear marc nuruk and further, reduce environmental pollution by pear marc from pear juice processing, we prepared pear marc nuruk by incubation of Aspergillus oryzae into pear marc containing 50% of moisture at 30oC for 7 days. α-Amylase and glucoamylase activities of the pear marc nuruk were 320.2 IU and 442.8 IU, respectively and its acidic protease activity was showed 142.6 IU. After brewed makgeolli by using the pear marc nuruk, cooked rice and Saccharmyces cerevisiae, its physicochemical characteristics was investigated. Ethanol content of pear marc nurukmakgeolli was 6.8% after fermentation at 25oC for 10 days and also pear marc makgeolli showed 45.6% of antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity. In conclusion, pear marc nuruk had high amylase activity and pear marc-makgeolli had also good fermentation characteristics and antihypertensive ACE inhibitory activity. Therefore, it has the potential to become a new nuruk for brewing makgeolli.
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KEYWORD
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Aspergillus oryzae, Fermentation condition, Makgeolli, Nuruk, Pear marc
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