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http://dx.doi.org/10.4489/KJM.2012.40.4.204

Optimization of Culture Conditions for the Yeast and Analysis of Qualities of Makgeolli Brewed with the Yeast Isolated from Korean Traditional Nuruk  

Kang, Hyang-Rin (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Lee, Ae-Ran (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Kwon, Young-Hee (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Kim, Jae-Ho (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Kim, Hye-Ryun (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Ahn, Byung-Hak (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Publication Information
The Korean Journal of Mycology / v.40, no.4, 2012 , pp. 204-209 More about this Journal
Abstract
In this study, a novel yeast, Y111-5 for Makgeolli manufacture was selected from Nuruk yeasts, and its optimal culture condition were investigated. The Y111-5 strain was identified as Saccharomyces cerevisiae by phylogenetic analysis of 18S RNA sequence. The maximal growth was obtained when the yeast was cultivated at $30^{\circ}C$ for 15 h in the medium containing sucrose 9% and yeast extract 5%.
Keywords
Carbon source; Dry yeast; Makgeolli; Nitrogen source; Nuruk; Optimization of cultivation;
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Times Cited By KSCI : 9  (Citation Analysis)
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