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KMID : 1134819980270040789
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 4 p.789 ~ p.799
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Bibliographical Study on Microorganims of Traditional Korean Nuruk(Since 1945)
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Yoo Dae-Sik
Kim Jung
Kim Hyun-Su
Hyun Ji-Sook
Hyun Ji-Suk
Ha Hyun-Pal
Park Moon-Geun
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Abstract
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Literatures on microorganisms of traditional Korean nuruk published since 1945 were reviewed in this paper. Traditional Korean nuruk consists of raw barley and various grains. Traditional Korean nuruk consists of unboiled raw barley and various grains. They are ground to paste and moistened, and then naturallly inoculated by airborne microorganisms. Therefore, many kinds of microorganisms such as fungi, yeast, and bacteria grow in nuruk. Since 1945, new 14 species of Aspergillus and 9 species of Penicillium have been identified from traditional Korean nuruk. Total number of fungal species identified so far is now up to 38 species among 12 different genus. Among newly isolated fungal species, Aspergillus penicilloides and Penicillium expansum showed not only high production rate of acid and amylase but also extreme stability of the enzyme at room temperature for 3 months. As examples of newly isolated yeast species, there are 5 species of Candidn, 4 species of Hansenula, 1 species of Pichia and 1 species of Schizosaccharomyces. Total number of yeast species isolated so far is up to 18 species from different 8 genus. Newly isolated bacteria, were Bacillus pumilus, Lactobacillus casei and Leuconost mnsenteroides.
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KEYWORD
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microorganism of nuruk, nuruk
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