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KMID : 1234420100380040373
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Korean Journal of Microbiololgy and Biotechnology
2010 Volume.38 No. 4 p.373 ~ p.384
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Screening and Characteristics of Useful Fungi for Brewing from Commercial Nuruk in Chungcheong Provinces
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Baek Seong-Yeol
Yun Hye-Ju
Choi Hye-Sun
Hong Seung-Beom
Koo Bon-Sung
Yeo Soo-Hwan
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Abstract
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Studies on standardization and quality upgrade of nuruk which is a basic component in brewing are required to increase the quality level of Korean traditional rice wines and to develop the technology for practical use of it. It is important to isolate best strains, to improve the properties and effectively preserve them for brewing industry. In this study, 16 commercial nuruk samples were obtained from the commercial markets located in Chungcheong areas in Korea. 174 fungal strains were isolated from the samples on DG18 medium using a dilution plating method and then screened for enzyme activity and acid production. The active strains were identified based on the morphological characteristics and ITS sequence analysis. Out of 174 strains, 12 strains showed high amylase activity. Especially, Rhizopus sp. CN084, CN174, Aspergillus sp. CN161 and Mycocladus sp. CN042 showed high saccharogenic power and dextrinogenic enzyme activity on cooked wheat bran medium. On the other hand, Aspergillus sp. CN010, CN161, Rhizopus sp. CN105, CN168 and Rhizomucor sp. CN088 produced high acid production on the same medium. Our results showed that the active strains may be used as microbial sources for nuruk starter with good quality in brewing.
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KEYWORD
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Nuruk, fungi, enzyme activity, preservation, ITS sequence, PCR
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