Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
Mycobiology
; : 119-122, 2017.
Article
em En
| WPRIM
| ID: wpr-729304
Biblioteca responsável:
WPRO
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.
Palavras-chave
Texto completo:
1
Índice:
WPRIM
Assunto principal:
Aspergillus
/
Aspergillus oryzae
/
Bebidas
/
Beta-Glucosidase
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Bebidas Alcoólicas
/
Alfa-Amilases
/
Alcoólicos
Limite:
Humans
Idioma:
En
Revista:
Mycobiology
Ano de publicação:
2017
Tipo de documento:
Article