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http://dx.doi.org/10.7845/kjm.2012.48.2.147

Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01  

Seo, Weon-Taek (Department of Food Science, Gyeongnam National University of Science and Technology)
Cho, Hyeon-Kook (Farming Corporation OrumJooga Winery)
Lee, Ju-Young (Farming Corporation OrumJooga Winery)
Kim, Baolo (Department of Food Science, Gyeongnam National University of Science and Technology)
Cho, Kye-Man (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Korean Journal of Microbiology / v.48, no.2, 2012 , pp. 147-155 More about this Journal
Abstract
To improve of the quality of Korea traditional wheat-rice wine (makgeolli) production, we used a rice fermentation starter (rice nuruk) made by inoculation of Rhizopus oryzae CCS01 which was isolated and selected from commercial nuruk. Amylase activity of a rice nuruk was 1.8-2.4 times higher than those of commercial nuruks. The best acceptability of wheat-rice wine in a sensory test was observed at 4 : 6 ratio of wheat-rice mash at experimental condition. During the fermentation period, pH of wheat-rice makgeolli made with a rice nuruk was higher compared to those made with commercial nuruks such as Sanseong, Jinju, and Songhak. Acidity of makgeolli mash was lower in case of using a rice nuruk and birx and alcohol production were higher compared to those of makgeolli mash using commercial nuruks. Highest alcohol production was observed at makgeolli mash using a rice nuruk and 12% of alcohol was produced at fermentation end. These results suggest that production of a new type of wheat-rice makgeolli using a rice nuruk was possible.
Keywords
Rhizopus oryzae CCS01; alcohol fermentation; makgeolli; rice nuruk; wheat;
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Times Cited By KSCI : 22  (Citation Analysis)
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