지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Two fungal strains named 1508 and 1601, and one yeast strain named 51286 were selected from nuruk. Eighteendifferent kojis with various starch sources were prepared using these strains and their saccharogenic powers (SP)were measured. Their quality characteristics were also analyzed. Koji, which was prepared with wheat and glutinousrice, showed the highest saccharogenic power (SP) with a value of 90 among kojis inoculated with strain 1508. Theethanol content of makgeolli prepared with each koji was in the range of 9 to 13%. Makgeolli made with brownrice showed the highest value Ethanol content. When the total Brix of makgeolli was measured, makgeolli madewith glutinous rice using the 1508 koji showed the highest value with 11.3 Bx. Reducing sugar content was thehighest with a value of 4.8% in the glutinous rice group using 1508 koji. The total acidity of makgeolli was in therange of 6.0 to 9.1 w/v%. As the total acidity (w/v%) of makgeolli increased, the pH value decreased. There wasno significant difference in the shelf lives of makgeolli prepared with the various starch sources.
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참고문헌 (18)
참고문헌 신청
Han EH / 1997 / Quality characteristic in mash of Takju prepared by using different nuruk during fermentation / J. Food Sci. Technol 29:555~562
Hong Y / 1997 / Studies on the microflora and cultural characteristics for production of a Korean traditional distilled liquor
Hur HS / 1998 / Industrialization and quality improvement of traditional alcoholic beverages and Nuruk brewed
Kim CJ / 1968 / Microbiological and enzymological studies on Takju brewing / Korean Soc. Appl. Biol. Chem 10:10~69
Kim IH / 1996 / Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk / J. Dietary Culture 11:339~348
Hong Y / 1997 / Studies on the microflora and cultural characteristics for production of a Korean traditional distilled liquor
Hur HS / 1998 / Industrialization and quality improvement of traditional alcoholic beverages and Nuruk brewed
Kim CJ / 1968 / Microbiological and enzymological studies on Takju brewing / Korean Soc. Appl. Biol. Chem 10:10~69
Kim IH / 1996 / Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk / J. Dietary Culture 11:339~348
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