Applied Biological Chemistry
- Volume 16 Issue 2
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- Pages.78-84
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- 1973
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Studies on Takjoo Yeasts (Part I) -Isolation and Identification of Takjoo Yeasts-
탁주효모(濁酒酵母)에 관(關)한 연구(硏究) (제1보(第一報)) -탁주효모(濁酒酵母)의 분리(分離) 및 동정(同定)에 대(對)하여-
- Park, Yoon-Joong (College of Agriculture, Choong-Nam University) ;
- Lee, Suk-Kun (College of Agriculture, Choong-Nam University) ;
- Oh, Man-Jin (College of Agriculture, Choong-Nam University)
- Published : 1973.06.30
Abstract
The strains of 297 yeasts were isolated in TakJoo mashes of 12 breweries not using the cultivated yeast and then brewing test with each yeast were carried out. The strains of 7 yeasts that have high fermentative ability among the isolated strains were selected and identified. The results obtained were as follows: 1) In the brewing test with the isolated yeasts of each brewery, average alcohol percentage of each mash had a little differences as
배양효모(培養酵母)를 사용(使用)하지 않고있는 12개(個) 주조장(酒造場)의 탁주료에서 297주(株)의 효모(酵母)를 분리(分離)하여 각균주별(各菌株別)로 주모(酒母)를 만들어 담금 시험(試驗)을 하였으며 그중(中)에서 양호(良好)한 발효성적(醱酵成績)을 나타낸 7주(株)를 우수균주(優秀菌株)로 선정(選定)하여 이들을 동정(同定)한 결과(結果)는 아래와 같다. (1) 양조장별(釀造場別)로 분리(分離)한 효모(酵母)를 사용(使用)하여 담금 시험(試驗)한 결과(結果), 발효료의 주도평균(酒度平均)이
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