미생물학회지 (Korean Journal of Microbiology)
- 제7권2호
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- Pages.45-56
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- 1969
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- 0440-2413(pISSN)
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- 2383-9902(eISSN)
방사선조사에 의한 한국산탁주 및 약주의 shelf-life 연장에 관한 연구
Studies on radiation preservation of fermented Korean rice-wine (Tak Joo and Yak Joo)
초록
The rapid deterioration of fermented rice-wine, called Tak Joo and Yak Joo, is one of the serious problems for brewing and marketing in Korea. In this study the biochemical and microbiological investigations have been performed for extension of shelf-life of the rice-wine by the method of combined heat and radiopasteurization. Major microflora in this wine is proved as Saccharomyces cereoisiar, which is destroyed by h-at treatmznt (
키워드