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Production of Sikhae Fermented Beverage using a Dextran Producing Isolate from Kimchi and Takju Yeast  

Hwang, Seung-Hwan (Dept. of Food Service Management, Sejong University)
Chung, Chang-Ho (Dept. of Food Service Management, Sejong University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.1, 2011 , pp. 82-87 More about this Journal
Abstract
A fermented alcoholic beverage made from Sikhae, a Korean traditional fermented rice beverage, has been developed using a dextran producing isolate from Kimchi and Takju yeast. When both of yeast and the isolate inoculated for fermented beverage production it produced around 4% (w/v) ethanol and oligosaccharides during fermentation. Inoculation of Takju yeast and the dextran producing isolate showed a similar fermentation profile with case of yeast inoculation only, but the rate of sucrose use was slower than the case of yeast only. TLC analysis showed that oligosaccharides were produced during the fermentation of Takju yeast and the isolate from Kimchi. Therefore, it is possible to produce a functional fermented beverage by modification of dextran fermentation.
Keywords
Dextran; yeast; fermented beverage;
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Times Cited By KSCI : 4  (Citation Analysis)
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