title: Restoration of Traditional Korean Nuruk and Analysis of the Brewing Characteristics.
abstract: In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from ancient documents. Each nuruk was evaluated by analysis of its saccharification power, and the enzyme activities of glucoamylase, α-amylase, β-amylase, protease, and β-glucanase. The range of saccharification power (sp) of the restored nuruk ranged between 85 and 565 sp. The diastatic enzymes, α-amylase, β-amylase, and glucoamylase, were significantly correlated to the saccharification power value; conversely, β-glucanase and protease did not have a correlative relationship with saccarification power. In addition, their brewing properties on chemical and organoleptic aspects of traditional alcoholic beverage production were compared. Each raw and supplementary material contained in nuruk showed its own unique characteristics on Korean alcoholic beverage brewing. For the first time, in this study, the traditional Korean nuruk types mentioned in ancient documents were restored using modernized production methods, and also characterized based on their brewing properties. Our results could be utilized as a basis for further study of traditional alcoholic beverages and their valuable microorganisms.
authors.affiliation: Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute, Seongnam 13539, Republic of Korea.|Department of Food Biotechnology, Korea University of Science and Technology, Daejeon 34113, Republic of Korea.
authors.forename: Jang-Eun
authors.initials: JE
authors.lastname: Lee
authors.affiliation: Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute, Seongnam 13539, Republic of Korea.
authors.forename: Ae Ran
authors.initials: AR
authors.lastname: Lee
authors.affiliation: Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute, Seongnam 13539, Republic of Korea.
authors.forename: HyeRyun
authors.initials: H
authors.lastname: Kim
authors.affiliation: Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute, Seongnam 13539, Republic of Korea.
authors.forename: Eunjung
authors.initials: E
authors.lastname: Lee
authors.affiliation: Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute, Seongnam 13539, Republic of Korea.
authors.forename: Tae Wan
authors.initials: TW
authors.lastname: Kim
authors.affiliation: Research Institute, Kooksoondang Brewery Co. Ltd., Seongnam 13539, Republic of Korea.
authors.forename: Woo Chang
authors.initials: WC
authors.lastname: Shin
authors.affiliation: Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute, Seongnam 13539, Republic of Korea.
authors.forename: Jae Ho
authors.initials: JH
authors.lastname: Kim
mesh_terms: D000434:Alcoholic Beverages / Q000382:microbiology; D004789:Enzyme Activation; D057075:Enzyme Assays; D005285:Fermentation; D005516:Food Microbiology; D005658:Fungi / Q000201:enzymology*; D005087:Glucan 1,4-alpha-Glucosidase / Q000378:metabolism; D006026:Glycoside Hydrolases; D006863:Hydrogen-Ion Concentration; D010447:Peptide Hydrolases / Q000378:metabolism; D056910:Republic of Korea; D012441:Saccharomyces cerevisiae / Q000737:chemistry* / Q000145:classification / Q000201:enzymology*; D013696:Temperature; D000516:alpha-Amylases / Q000378:metabolism; D001614:beta-Amylase / Q000378:metabolism
chemical_list: D006026:Glycoside Hydrolases; D000516:alpha-Amylases; D001614:beta-Amylase; D005087:Glucan 1,4-alpha-Glucosidase; D010447:Peptide Hydrolases
keywords: Nuruk; brewing; fermentation; gokja; koji; traditional alcoholic beverages