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Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1.
Kim, Hye Ryun; Lee, Ae Ran; Kim, Jae-Ho.
Afiliación
  • Kim HR; Traditional Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam 13539, Korea.
  • Lee AR; Traditional Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam 13539, Korea.
  • Kim JH; Traditional Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam 13539, Korea.
Mycobiology ; 45(2): 119-122, 2017 Jun.
Article en En | MEDLINE | ID: mdl-28781547
ABSTRACT
Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Mycobiology Año: 2017 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Mycobiology Año: 2017 Tipo del documento: Article