Analyses of microbial community and quality characteristics of nuruk

Nuruk is a traditional Korean fermentation starter containing various microbes; it utilized for the synthesis of alcoholic beverage. In this study, changes in quality characteristics and microbial community during cultivation period nuruk were analyzed. The results indicated that fungal richness, expressed as Chao 1, from 70.0 to 19.3 on day 10 subsequently increased 35.0 30 cultivation. content ratio Aspergillus sp., Rhizopus sp. Saccharomycopsis with progress Among fungi, genus 0.01% before 70.4 %. bacteria, Pantoea 69.76% 7 decreased 44.80% 14. Considering enzyme activity, saccharogenic power, α-amylase carboxy peptidase exhibited highest activity while lipase only would be appropriate terminate approximately 14 days; However, necessary determine suitable application source.