Abstract
We analyzed the mixed culture characteristics of isolated brewing fungi obtained from Korean traditional nuruk for their development as fermentation starters. In a previous study, we selected appropriate fungi strains based on their large fungi bodies and strong enzyme activities. These fungi strains were mixed cultured under various combination of ratios, pHs and temperatures. As a result, total acidities of R. delemar mixed culture media were higher than those of A. oryzae cultured at 20℃ and 37℃. The pHs of A. luchuensis 34-1 and A. oryzae 37-7 as well as R. delemar 58-8 and A. oryzae 37-7 mixed culture media gradually increased with the culture period. On the contrary, total acidities of the mixed culture media gradually decreased. α-Amylase activities of R. delemar 26-4 and R. oryzae 82-7 mixed culture media were strong at 20℃ and pH 4, glucoamylase activities of R. delemar 58-8 and A. oryzae 37-7 were strong at 37℃, pH 3 and 1:2 ratio, and acidic protease activities of R. delemar 26-4 and A. oryzae 78-5 were strong at 20℃, pH 4 and 1:4 ratio. This study provides the optimal mixed culture conditions for fermentation starters based on changes in pH and total acidity, favorable enzyme activities, and fungi varieties.
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