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http://dx.doi.org/10.5762/KAIS.2019.20.11.376

A Study on the Fermentation Characteristics of Yeast for Rice Beer Separated from Traditional Nuruk  

Jeong, Ui Jeong (Dept. of Convergence Industry, Seoul Venture University)
Kim, Kyung Seob (Dept. of Convergence Industry, Seoul Venture University)
Park, Ji Young (Department of Central Area Crop Science, National Institute of Crop Science(NICS), Rural Development Administration(RDA))
Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.20, no.11, 2019 , pp. 376-385 More about this Journal
Abstract
This study was undertaken is to isolate brewing yeast suitable for rice beer fermentation from the traditional Nuruk, and to identify the brewing ability of the isolated yeast. After 6 months of research, four brewing yeast isolated from traditional Nuruk showed a normal fermentation pattern in terms of physicochemical data (pH, brix, alcohol content) and higher vitality, as compared to commercial brewing yeast. The concentrations of higher alcohol and ester, that impart the aroma to beer, were 78.4 to 106.5 ppm and 15.1 to 29.3 ppm, respectively. In particular, S. cerevisiae (KCCM 90313) bestowed significantly higher contents of higher alcohol and ester concentrations than rice beer prepared from commercial yeast. We conclude that the four variants of yeast isolated from traditional Nuruk are potentially suitable for manufacturing rice beer. Especially, the S. cevisiae (KCCM 90313) yeast shows excellent yeast activity and aroma production, thereby displaying potential application for manufacturing rice beer in the future.
Keywords
Nuruk; Brewing yeast; Glycogen; Trehalose; Flavour;
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