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KMID : 0380919960250010170
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.170 ~ p.179
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Bibliographical Study on Microorganisms of Nuruk (Until 1945)
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Yoo Dae-Sik
Kim Hyun-Su
Hong Jin
Ha Hyun-Pal
Kim Tae-Young
Yoon In-Wha
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Abstract
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Microorganisms are used beneficially in the food industry. Many different microorganisms also involved in traditional Korean Nuruk production. Until 1945, 59 fungal species from 12 different genus, and 29 yeast species from 8 different genus, and 16 bacterial species from 4 different genus were isolated and identified from Nuruk. Traditional Korean Nuruk consists of unboiled raw barley and various grains. They are grounded to paste and moistened and naturally inoculated by airborne microorganisms. Therefore, many kinds of microorganism such as fungi, yeast, and bacteria grow in Nuruk. Most fungi and raw grain in Nuruk produce amylases which represent saccharifying activity of Nuruk ; alcohol fermentability is mainly due to yeast and some species of fungi. Dominant species of Nuruk fungi were Aspergillus, Rhizopus and Absidia, and Mucor was found in less frequency. Aspergillus and Rhizopus were known to play import roles in the saccharification of Nuruk. Saccharomyces cerevisiae contributing to alcoholic fermentation grew on the surface of Nuruk. It seems that Saccharomyces coreanus is closely correlated with the alcoholic fermentation of traditional Korean Takju and Yakju brewing. Nuruk’s bacteria were probably not considered as important microorganisms in traditional Korean liquor fermentation, even though Bacillus and lactic acid bacteria were continually isolated from Nuruk. The lactic acid bacteria seemed to play an important role in pH adjustment in the early brewing stage.
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KEYWORD
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microorganism of Nuruk, Nuruk
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