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. 2017 Aug 3;26(4):959-967.
doi: 10.1007/s10068-017-0114-2. eCollection 2017.

Characterization of brewing microorganisms isolated from Korean traditional nuruk for Cheongju production

Si-Hyup Kim  1 , Se-Hee Lee  2 , Soo-Hwan Yeo  2 , Sang-Hyeon Lee  1 , Chul Cheong  1
Affiliations

Characterization of brewing microorganisms isolated from Korean traditional nuruk for Cheongju production

Si-Hyup Kim et al. Food Sci Biotechnol. .

Abstract

The objective of this study was to select and identify yeasts and molds isolated from traditional nuruk and to investigate their brewing characteristics for Cheongju production. The yeast strains Y190 (Accession ID-KACC 93251P), Y263 (Accession ID-KACC 93252P), and Y270 (Accession ID-KACC 93253P) showing high alcohol and flavor productivity were isolated and identified by phylogenetic inference based on an internal transcribed spacer 2 region sequence analysis. In addition, Aspergillus oryzae 83-10 (Accession ID-KACC 93254P) showing the highest enzyme activity was isolated. This study provides basic data for the production of Korean Cheongju and assesses the applicability of these three yeast strains and A. oryzae 83-10 isolated from traditional nuruk.

Keywords: Aroma; Brewing microorganisms; Cheongju; ITS 2 sequence; Nuruk.

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Conflict of interest statement

Compliance with ethical standardsThe authors declare no conflict of interest.

Figures

Fig. 1
Fig. 1
Neighbor-joining tree based on the ITS2 region sequences showing the phylogenetic relationships of strain Y190, Y263, Y270, and related taxa. Bootstrap values greater than 70% are shown on nodes in percentages of 1000 replicates. Encephalitozoon cuniculi TVMDL C060590534 (EU001239) was used as an out-group. The scale bar equals 0.1 changes per nucleotide position
Fig. 2
Fig. 2
Chemical properties in alcohol (A), acidity (B), brix (C), and pH (D) after fermentation with different yeast strains with Aspergillus oryzae. Results are expressed as mean ± SD (n = 3)
Fig. 3
Fig. 3
Analysis of the electronic nose system data for aroma pattern of Cheongju prepared with different yeasts with A. oryzae fermented at 15 °C
See this image and copyright information in PMC

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