누룩은 전통주를 빚기 위한 발효제이다. 본 연구의 목적은 누룩 발효시 온도의 영향을 알아보기 위한 것이다. 누룩 발효는 $36^{\circ}C$에서 30일간 발효한 처리구(TN-A)와 $45^{\circ}C$에서 10일간 전발효 후, $36^{\circ}C$에서 20일간 후 발효시킨 처리구(TN-B)로 실험하였다. 누룩 발효시 온도에 따른 ${\alpha}$-amylase, glucoamylase, acidic protease 등 효소활성과 누룩의 대사산물을 측정하였다. 초기 효소활성은 온도에 상관없이 급격하게 증가하였고 발효 3일 후, TN-A 누룩의 효소활성은 일정하게 유지됐으나 TN-B 누룩은 발효기간이 끝나는 동안 점진적으로 이들 활성이 감소하였다. $^1H$-MNR을 이용한 대사체 분석결과, TN-A 누룩은 glucose, glycerol, fructose, mannitol, lactose가 초기에 급격히 증가한 후 감소하였으나, TN-B 누룩은 초기에 대사체들이 감소한 후, 발효기간 동안 일정하게 유지되었다. Glycine, proline, serine 유리아미노산은 TN-B보다 TN-A 누룩에서 보다 높게 나타났다. 밀누룩 발효시 약 $36^{\circ}C$의 일정한 온도는 전분 및 단백질분해 효소의 높은 활성을 유지하는데 적절하였다.
누룩은 전통주를 빚기 위한 발효제이다. 본 연구의 목적은 누룩 발효시 온도의 영향을 알아보기 위한 것이다. 누룩 발효는 $36^{\circ}C$에서 30일간 발효한 처리구(TN-A)와 $45^{\circ}C$에서 10일간 전발효 후, $36^{\circ}C$에서 20일간 후 발효시킨 처리구(TN-B)로 실험하였다. 누룩 발효시 온도에 따른 ${\alpha}$-amylase, glucoamylase, acidic protease 등 효소활성과 누룩의 대사산물을 측정하였다. 초기 효소활성은 온도에 상관없이 급격하게 증가하였고 발효 3일 후, TN-A 누룩의 효소활성은 일정하게 유지됐으나 TN-B 누룩은 발효기간이 끝나는 동안 점진적으로 이들 활성이 감소하였다. $^1H$-MNR을 이용한 대사체 분석결과, TN-A 누룩은 glucose, glycerol, fructose, mannitol, lactose가 초기에 급격히 증가한 후 감소하였으나, TN-B 누룩은 초기에 대사체들이 감소한 후, 발효기간 동안 일정하게 유지되었다. Glycine, proline, serine 유리아미노산은 TN-B보다 TN-A 누룩에서 보다 높게 나타났다. 밀누룩 발효시 약 $36^{\circ}C$의 일정한 온도는 전분 및 단백질분해 효소의 높은 활성을 유지하는데 적절하였다.
Nuruk is a fermentation agent, which has been used for the production of traditional Korean alcoholic beverages. The objective of this study was to investigate the effects of temperature on nuruk fermentation. One wheat nuruk sample was fermented at $36^{\circ}C$ for 30 days (TN-A) and an...
Nuruk is a fermentation agent, which has been used for the production of traditional Korean alcoholic beverages. The objective of this study was to investigate the effects of temperature on nuruk fermentation. One wheat nuruk sample was fermented at $36^{\circ}C$ for 30 days (TN-A) and another at $45^{\circ}C$ for 10 days followed by $36^{\circ}C$ for 20 days (TN-B). The activities of ${\alpha}$-amylase, glucoamylase, and acidic protease, as well as metabolite contents were measured. Initially, the enzymatic activities increased rapidly regardless of the fermentation temperature. After 3 days of fermentation, the enzymatic activities were maintained in TN-A, but gradually decreased in TN-B until the end of fermentation process. Metabolite analysis using $^1H$-NMR showed that the levels of glucose, glycerol, fructose, mannitol, and lactose initially increased quickly and then decreased in TN-A. However, they initially decreased and then were maintained over the fermentation period in TN-B. The contents of glycine, proline, and serine were higher in TN-A than in TN-B. This study suggests that a constant temperature of approximately $36^{\circ}C$ is appropriate for achieving high amylolytic and proteolytic activities in the production of wheat nuruk.
Nuruk is a fermentation agent, which has been used for the production of traditional Korean alcoholic beverages. The objective of this study was to investigate the effects of temperature on nuruk fermentation. One wheat nuruk sample was fermented at $36^{\circ}C$ for 30 days (TN-A) and another at $45^{\circ}C$ for 10 days followed by $36^{\circ}C$ for 20 days (TN-B). The activities of ${\alpha}$-amylase, glucoamylase, and acidic protease, as well as metabolite contents were measured. Initially, the enzymatic activities increased rapidly regardless of the fermentation temperature. After 3 days of fermentation, the enzymatic activities were maintained in TN-A, but gradually decreased in TN-B until the end of fermentation process. Metabolite analysis using $^1H$-NMR showed that the levels of glucose, glycerol, fructose, mannitol, and lactose initially increased quickly and then decreased in TN-A. However, they initially decreased and then were maintained over the fermentation period in TN-B. The contents of glycine, proline, and serine were higher in TN-A than in TN-B. This study suggests that a constant temperature of approximately $36^{\circ}C$ is appropriate for achieving high amylolytic and proteolytic activities in the production of wheat nuruk.
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문제 정의
The main objective of this study was to investigate the effects of the initial fermentation temperature on nuruk fermentation by comparing enzymatic activities and changes in metabolite contents in nuruk. Our data suggest an appropriate fermentation temperature for the production of wheat nuruk with high amylolytic and proteolytic activities.
This study suggests that 36°C might be the appropriate temperature for amylolytic and proteolytic activity during wheat nuruk fermentation. This is the first study to investigate the effects of fermentation temperature on the activity of amylolytic and proteolytic enzymes and metabolite changes during fermentation of nuruk. However, additional studies on the relationships among microbial communities, metabolite changes, and sensory characteristics (e.
제안 방법
Aliquots were taken after 0, 3, 6, 10, 20, and 30 days of fermentation, and samples were dried at 45°C for 1 week.
대상 데이터
After centrifugation at 10,000 ×g for 5 min, the supernatants were transferred into 5-mm NMR tubes, and their 1 H-NMR spectra were acquired using a Varian Inova 600-MHz NMR spec-trometer (Varian, Palo Alto, CA, USA). All analysis were performed in triplicate. Metabolite identification and quantification were performed using the Chenomx NMR suite program (v6.
이론/모형
All analysis were performed in triplicate. Metabolite identification and quantification were performed using the Chenomx NMR suite program (v6.1; Chenomx, Canada) as described previously [7, 27]. To investigate metabolite changes during fermentation, statistical redundancy analysis (RDA) was performed using the vegan package [18] in the R programming environment (http://cran.
후속연구
This is the first study to investigate the effects of fermentation temperature on the activity of amylolytic and proteolytic enzymes and metabolite changes during fermentation of nuruk. However, additional studies on the relationships among microbial communities, metabolite changes, and sensory characteristics (e.g., taste and flavor) are necessary to produce highquality Korean alcoholic beverages.
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