The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds

전통누룩 진균류를 이용한 입국의 제조 및 입국곰팡이의 동정

  • 김재호 (한국식품연구원 우리술연구센터) ;
  • 권영희 (한국식품연구원 우리술연구센터) ;
  • 이애란 (한국식품연구원 우리술연구센터) ;
  • 김혜련 (한국식품연구원 우리술연구센터) ;
  • 안병학 (한국식품연구원 우리술연구센터)
  • Received : 2012.11.16
  • Accepted : 2012.11.27
  • Published : 2012.12.31
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Abstract

Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristics were investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Nine fungi which were showed good quality and sensory evaluation were identified by analysis of their nucleotide sequences with PCR-amplified 18S rDNA internal transcribed spacer-1(ITS-1) and ITS-4 genes. Among them, six strains were identified as Aspergillus oryzae and the other strains were identified as Mycocladus corymbiferus, Rhizo-pus oryzae, Lichtheimia corymbifera.

다양한 향미를 가진 막걸리의 개발을 위해 전통누룩으로부터 분리한 곰팡이로 입국을 제조한 후 품질특성을 분석하여 입국의 규격에 적합하며 이취가 없고 관능이 우수한 9균주를 입국 제조용 우수균주로 최종 선발하였다. 선발된 균주는 Aspergillus oryzae(C1-5-2-2, C20-7-3, CN1.3.1-4, CN16.19.1-1, N152-1, N220-1), Mycocladus corymbiferus(N162-2), Rhizopus oryzae(N20), Lichtheimia corymbifera(N21)로 동정되었으며, 제조한 입국의 산도는 5.0~6.8, 당화력은 128~241sp이었다.

Keywords

References

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