Applied Biological Chemistry
- 제39권1호
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- Pages.9-15
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- 1996
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
청주의 주질 개선을 위한 국 및 효모의 선정과 그 발효 특성
Selection of koji and yeast strain for improvement of Choungju quality
- Shin, Cheol-Seung (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
- Park, Yoon-Joong (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
- Lee, Suk-Kun (Department of Food Science and Technology, College of Agriculture, Chungnam National University)
- 발행 : 1996.02.29
초록
쌀을 원료로 하는 청주 양조에 있어서, 원료의 이용률을 높이고 현대인의 기호에 맞는 청주를 얻기 위하여 국(麴)의 이용상의 차이를 비교하였고, 발효주의 술덧에서 분리한 효모균주에 대하여 발효특성을 검토하였다. 백국균(Aspergillus usamii mut. shirousami)을 배양한 밀기울국은 황국균(Aspergillus oryzae)을 배양한 쌀국에 비하여 glucoamylase,
To improve the quality of Choungju. a kind of rice wine, two different types of koji were prepared and compared : one from wheat bran with Aspergillus usamii mut. shirousami Y-79 and the other from rice with A. oryzae, and yeast strains from cereal wine mashes were newly isolated and applied for the brewing method. Levels of the related enzymes such as glucoamylase,