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http://dx.doi.org/10.4489/KJM.2011.39.1.078

Screening of Fungal Nuruk and Yeast for Brewing of Gugija-Liriope tuber Traditional Rice Wine and Optimal Fermentation Condition  

Song, Jung-Hwa (Dept. of Life Science and Genetic Engineering, Paichai University)
Baek, Seung-Ye (Dept. of Life Science and Genetic Engineering, Paichai University)
Lee, Dae-Hyoung (Gyonggi-do Agricultural Research and Extension Servies)
Jung, Jae-Hong (Cheongyang Green Wellness Business, Cheongyang Provincial College)
Kim, Ha-Kun (Dept. of Life Science and Genetic Engineering, Paichai University)
Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
Publication Information
The Korean Journal of Mycology / v.39, no.1, 2011 , pp. 78-84 More about this Journal
Abstract
To develop new functional traditional rice wines using Gugija and Liriope tuber as raw materials, screenings of optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L. tuber traditional rice wine were performed with investigation of optimal fermentation condition. Finally, we selected commercial SJ nuruk and Saccharomyces cerevisiae C-2 as optimal nuruk and yeast for Gugija-L. tuber traditional rice wine. Furthermore, a new antihypertensive and anti-gout Gugija-L. tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L. tuber No.1 were added into cooked rice and then fermented at $25^{\circ}C$ for 5 days with SJ nuruk and S. cerevisiae C-2.
Keywords
Alcohol fermentative yeast; Fungal nuruk; Gugija-Liriope tuber traditional rice wine;
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Times Cited By KSCI : 10  (Citation Analysis)
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