한국생물공학회:학술대회논문집
- 한국생물공학회 2001년도 추계학술발표대회
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- Pages.311-314
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- 2001
아카시아꽃을 이용한 전통 민속주의 제조 및 생리활성
초록
10%의 아카시아꽃을 함유한 덧밥에 누룩을 15% 첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후
In order to develop a new Korean traditional liquor using acasia, the condition of alcohol fermentation was investigated by addition of 5%, 10%, 15% nuruk and 10% acasia into mash, The maximum amounts of ethanol was produced when 10% acasia flower and 15% nuruk was added in cooked rice and fermented by S, cerevisiae at
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