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Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality |
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| Authors: | Siyoung Yang Seung Jun Choi Jungki Kwak Kihyun Kim Minjae Seo Tae Wha Moon Yin-Won Lee |
| Affiliation: | 197. Department of Agricultural Biotechnology and Center for Fungal Pathogenesis, Seoul National University, Seoul, 151-921, Korea 297. Lotte R&D Center, Seoul, 150-104, Korea 397. Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 139-743, Korea 497. Department of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University, Seoul, 151-921, Korea |
| Abstract: | 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. |
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