Manufacturing and Characteristics of Korean Traditional Liquor, Hahyangju Prepared by Saccharomyces cerevisiae HA3 Isolated from Traditional Nuruk

전통 누룩으로부터 분리된 Saccharomyces cerevisiae HA3을 이용한 하향주의 제조 및 특성

  • 정희경 (대구신기술사업단 전통생물소재산업화센터) ;
  • 박치덕 (대구신기술사업단 전통생물소재산업화센터) ;
  • 박환희 (비슬산하향주) ;
  • 이기동 (대구신기술사업단 전통생물소재산업화센터) ;
  • 이인선 (대구신기술사업단 전통생물소재산업화센터) ;
  • 홍주헌 (대구신기술사업단 전통생물소재산업화센터)
  • Published : 2006.10.01

Abstract

In order to standardize the manufacturing processes of Hahyangju, a traditional Korean liquor, 29 yeast strains were isolated from traditional Nuruk. Strain N8 exhibited a particularly strong resistance to sugar. Strains HA2, HA3 and HA4 grew successfully in medium containing 10% ethanol. In comparison with the growth exhibited by these strains when grown in a yeast malt extract medium, the ethanol production rates for the three strains were 10.8%, 10.45%, and 10%, respectively in a yeast malt extract medium containing 25% glucose. Based on these results, HA3 was the strain selected for use in the manufacturing processes of Hahyangju and it was identified as a Saccharomyces cerevisiae strain with 97% ITS sequence similarity. The use of Saccharomyces cerevisiae HA3 causcd a decrease in the lactic acid content, acidity and growth of lactic acid bacteria in the fermentation mash. Following thc addition of Saccharomyces cerevisiae HA3 to the manufacturing process of Hahyangju, the second fermentation mash showed a 22% increase in the alcohol production rate associated with traditional fermentation; however, the amino acidity, pH and reducing sugar content showed little change. Sensory evaluation of Hahyangju fermented with S. cerevisiae HA3 also showed better scores than Hahyangju mashed by the traditional method.

Keywords

Nuruk;Saccharomyces cerevisiae;Korean traditional liquor;Hahyangju

References

  1. So MH. Lee YS, Noh WS. Changes in microorganisms and in components during Takju brewing by a modified nuruk. Korean J. Food Nutr. 12: 226-232 (1999)
  2. Chung JH, Mok CK, Lim SB, Park YS. Quality improvement of foxtail millet Yakju by ultrafiltration process. Food Engin. Prog. 9: 133-138 (2003)
  3. Kim JH, Lee SH, Kim NM, Choi SY, Yoo JY, Lee JS. Manufacture and physiological functionality of Korean traditional liquor by using Dandelion. Korean J. Microbiol. Biotechnol. 28: 367-371 (2000)
  4. Han KH, Lee JC, Lee GS, Kim JH, Lee JS. Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato. Korean J. Food Sci. Technol. 34: 673-677 (2002)
  5. Park YM, Kim SJ, Hwang IS, Cho KH, Jung ST. Physicochemical and sensory properties of Jinyang-ju prepared with glutinous rice and nonglutinous rice, Korean J. Food Cult. 20: 346-351 (2005)
  6. Rhee CH, Woo CJ, Lee JS, Chung KT, Park HD. Characteristics of ethanol fermentation by a killer yeast, Saccharomyces cerevisiae BI5-1. Korean J. Appl. Microbiol. Biotechnol. 24: 331-335 (1996)
  7. Kim SC, Kim HS, Kang YJ. Changes of components in the rice-porridge fermented by nuruk. J. Korean Soc. Food Sci. Nutr. 28: 1017-1021 (1999)
  8. Kim IH, Park WS. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk Korean-style bran koji. Korean J. Diet. Cult. 11: 339-348 (1996)
  9. Kim JH, Lee DH, Choi SY, Lee JS. Characterization of physiological functionalities in Korean traditional liquors. Korean. J. Food Sci. Technol. 34: 118-122 (2002)
  10. Kang YJ, Koh KS. Improvement on the filtration process of foxtail millet Yakju, Korean J. Food Preserv. 10: 482-487 (2003)
  11. Kim JY, Go JS. Screening of brewing yeasts and saccharifying molds for foxtail millet-wine making. J. Korean Soc. Appl. Biol. Chem. 47: 78-84 (2004)
  12. So MH. Changes in the chemical components and microorganisms in Sogokju - mash during brewing. Korean J. Food Nutr. 5: 69-76 (1992)
  13. Kim IH, Park WS, Koo YJ. Comparison of fermentation characteristics of Korean traditional alcoholic beverages prepared by different brewing methods and their quality changes after aging. Korean J. Diet. Cult. 11: 497-506 (1996)
  14. Kim JH, Jeong SC, Kim NM, Lee JS. Effect of Indian millet koji and legumes on the quality and angiotensin I-converting enzyme inhibitory activity of Korean traditional rice wine. Korean J. Food Sci. Technol. 35: 733-737 (2003)
  15. Kang TY, Oh GH, Kim K. Isolation and identification of yeast strains producing high concentration of ethanol with high viability. Korean J. Microbiol. Biotechnol. 28: 309-315 (2002)
  16. Lee MK, Lee SW, Yoon TH. Quality assessment of yakju brewed with conventional nuruk. Korean J. Food Nutr. 28: 78-89 (1994)
  17. So MH. Aptitudes for Takju brewing of wheat flour-Nuluks made with different mold species. Korean J. Food Nutr. 8: 6-12 (1995)
  18. Lee SS, Kim KS, Eom AH, Sung CK, Hong IP. Production of Korean traditional rice wines made from cultures of the single fungul isolates under laboratory conditions. Korean J. Mycol. 30: 61-65 (2002) https://doi.org/10.4489/KJM.2002.30.1.061
  19. National Tax Service. Analysis, assessment and research of alcoholic beverages and brewing raw materials. Tax Service Institute, Seoul. Korea. pp. 12-63 (1979)
  20. Lee DH, Park WJ, Lee Be Lee JC, Lee DH, Lee JS. Manufacture and physiological functionality of Korean traditional wine by using Gugija. Korean J. Food Sci. Technol. 37: 789-794 (2005)
  21. Seo MH, Ryu SR. Screening and characteristics of ethanol tolerant strain Saccharomyces cerevisiae SE211. Korean J. Microbiol. Biotechnol. 30: 216-222 (2002)
  22. Bae IY, Yoon EJ, Woo JM, Kim JS, Lee HG, Yang CB. The development of Korean traditional wine using the fruits Of Opuntia ficus-indica var, saboten-1, characteristics of mashes and Sojues. J. Korean Soc. Appl. Biol. Chem. 45: 11-17 (2002)
  23. Kim JH, Go JS. Fermentation characteristics of Jeju foxtail millet-wine by isolated alcoholic yeast and saccharifying mold. J. Korean Soc. Appl. Biol. Chem. 47: 85-91 (2004)
  24. Lee DH, Kim JH, Kim NM, Park JS, Lee JS. Manufacture and physiological functionality of Korean traditional liquors by using Paecilomyces japonica. Korean J. Mycol. 30: 142-146 (2002) https://doi.org/10.4489/KJM.2002.30.2.142