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탁주발효에 있어서 발효미생물군의 변동에 대하여

A study on the microflora changes during Takju brewing

미생물학회지 1970년 8권 2호 p.53 ~ 64
신용두, 조덕현,
소속 상세정보
신용두 (  ) - 서울대학교 의과대학 안과학교실
조덕현 (  ) - 서울대학교 농과대학 식품공학과

Abstract


In order to study ecology of microorganisms during Takju brewing, microflora changes were examined from the start to the sixth day of Takju fermentation in 24 hours intervals. Takju made from rice, flour and dried sweet potato in a liter volume open container at the laboratory and a sample of Takju brewing factory were studied for their microflora and their changes during fermentation together with a sample of Kokja. Results obtained were as follows ; 1. The followings were the identified microorganisms in Kokja. The molds ; Absidia spinosa, Aspergillus parasiticus. The yeasts ; Candida melinii, Candida Solani, Hansenula anomala. The bacteria ; Luctobacillus casei, Leuconostoc mesenteroides, Bacillus subtilis, Bacillus pumilus. 2. Torulopsis inconspicua, Lactobacillus casei, Leuconotoc mesenteroides, Bacillus subtilis, Bacillus pumilus were isolated from main mash of laboratory-made Takju samples. The yeast, Torupsis inconspicua which was not present in Kokja and, probably of a contaminant yeast, dominated the yeast flora of Takju mash of rice, flour and sweet potato of laboratory brewing. The laboratory brewing lost also always showed large population of lactic acid bacteria flora. 3. None of the wild yeasts which were present in Kokja appeared in Takju mashes. The Kokja appears to be of no use as the yeast source for Takju fermentation. Also the Kokja appears to be of not so effective amylolytic and proteolytic enzyme sources considering the microflora characteristics. Probably the major role of Kokja in Takju fermentation may be to contribute in taste formation. 4. Inoculation of Sacharomyces cerevisiae into the mash to the level of 10^7/ml at the start of fermentation greatly changed the ecological aspects eliminating conditions of rather slow rising of natural contaminant yeast population and fermentation which might give rise to prosperity of lactic acid and Bacillus bacteria that would be avoidable. 5. Examination of microflora of the large factory scale Takju fermentation showed the quite similar pattern of microflora and their changes to that of the cultured yeast-inoculated laboratory batch Takju fermentation. The cultured yeast dominated as the only predominant microflora, and the lactic acid bacteria flora were completely suppressed and aerobic bacteria, greatly. Probably this may be the regular microflora pattern of normal Takju fermentation. The role of lactic acid bacteria and aerobic bacteria in Takju fermentation may not be clear yet from this experiment alone.

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