TY - JOUR
T1 - Aspergillus oryzae strains isolated from traditional Korean Nuruk
T2 - Fermentation properties and influence on rice wine quality
AU - Yang, Siyoung
AU - Choi, Seung Jun
AU - Kwak, Jungki
AU - Kim, Kihyun
AU - Seo, Minjae
AU - Moon, Tae Wha
AU - Lee, Yin Won
PY - 2013/4
Y1 - 2013/4
N2 - Forty-seven strains of Aspergillus oryzae isolates from Korean nuruks were compared for their brewing characteristics. A. oryzae YI-A6 and YI-A7 showed the highest acid α-amylase, glucoamylase, and carboxypeptidase activities, respectively. Sixteen isolates with high amylolytic or proteolytic enzyme activities were selected for investigation of their rice wine fermentation characteristics. After 12 days of brewing at 15°C, ethanol concentrations were 10. 2-14. 3% for A. oryzae strains. Fermentation rates were the highest for YI-A7. Most rice wine samples fermented with nuruk strains had lower concentrations of off-flavor compounds than the control did. All mean sensory attribute values significantly differed among samples. Pearson correlation coefficients showed that glucoamylase activity was positively correlated to both ethanol productivity and overall harmony (p<0. 01). Thus, glucoamylase activity was identified as the best factor for screening Aspergillus strains for use in rice wine brewing.
AB - Forty-seven strains of Aspergillus oryzae isolates from Korean nuruks were compared for their brewing characteristics. A. oryzae YI-A6 and YI-A7 showed the highest acid α-amylase, glucoamylase, and carboxypeptidase activities, respectively. Sixteen isolates with high amylolytic or proteolytic enzyme activities were selected for investigation of their rice wine fermentation characteristics. After 12 days of brewing at 15°C, ethanol concentrations were 10. 2-14. 3% for A. oryzae strains. Fermentation rates were the highest for YI-A7. Most rice wine samples fermented with nuruk strains had lower concentrations of off-flavor compounds than the control did. All mean sensory attribute values significantly differed among samples. Pearson correlation coefficients showed that glucoamylase activity was positively correlated to both ethanol productivity and overall harmony (p<0. 01). Thus, glucoamylase activity was identified as the best factor for screening Aspergillus strains for use in rice wine brewing.
KW - amylolytic enzyme activity
KW - Aspergillus oryzae
KW - nuruk
KW - proteolytic enzyme activity
KW - rice wine
UR - http://www.scopus.com/inward/record.url?scp=84876835606&partnerID=8YFLogxK
U2 - 10.1007/s10068-013-0097-6
DO - 10.1007/s10068-013-0097-6
M3 - Article
AN - SCOPUS:84876835606
SN - 1226-7708
VL - 22
SP - 425
EP - 432
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 2
ER -