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KMID : 1007519970060040297
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Food Science and Biotechnology
1997 Volume.6 No. 4 p.297 ~ p.303
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Microflora and Physiochemical Characteristics of Nuruk and Main Mashes during Fermentation of a Traditional Andong Soju
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Kim, Young Bae
Choi, Eon Ho/Hong, Yeun/Park, Sung Oh
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Abstract
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Andnng Soju is a Korean traditional distilled liquor brewed by Nuruk which is cultured with wild microorganisms. The microflora in Nuruk and mashes and fermentation characteristics of mashes from an Andong Soju manufacturing plant were investigated. Viable cell numbers were 1.4×10^6 CFU/g for molds, 4.0×10^7 CFU/g for yeasts, and 5.0×l0^8 CFU/g for bacteria in Nuruk and 10^5∼lO^7 CFU/g for molds, lO^6∼10^8 CFU/g for yeasts and l0^5∼l0^8 CFU/g far bacteria in mashes 4 to 8 days after the commencement of fermentation. Mucor, Rhizopus, Penicillium, Saccharomyces, Candida, Hansenula, Kluyveromyces, Bacillus, Lactobacillus and Lactococcus sp. were isolated as dominant microorganisms from Nuruk and mashes. Fermentation characteristics of "plant fermentation mashes" were compared with those of "laboratory scale mashes brewed with Nuruk". The plant fermentation mashes showed a pH below 4.0 on the second day, after mashing, which resulted in a rapid increase in alcohol content until the eighth day and a plateau on the sixteenth day. Laboratory scale mashes showed similar patterns in pH, acidity, and the activities of α- and β-amylases as well as the contents of solids, amino nitrogen, sugar, ethanol and minor alcohols.
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