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Manufacturing and Characteristics of Korean Traditional Liquor, Hahyangju Prepared by Saccharomyces cerevisiae HA3 Isolated from Traditional Nuruk  

Jung, Hee-Kyoung (DG-Traditional Bio-Materials Industry Center)
Park, Chi-Duck (DG-Traditional Bio-Materials Industry Center)
Park, Hwan-Hee (Mt. Biseul Hahyangju Co.)
Lee, Gee-Dong (DG-Traditional Bio-Materials Industry Center)
Lee, In-Seon (DG-Traditional Bio-Materials Industry Center)
Hong, Joo-Heon (DG-Traditional Bio-Materials Industry Center)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.5, 2006 , pp. 659-667 More about this Journal
Abstract
In order to standardize the manufacturing processes of Hahyangju, a traditional Korean liquor, 29 yeast strains were isolated from traditional Nuruk. Strain N8 exhibited a particularly strong resistance to sugar. Strains HA2, HA3 and HA4 grew successfully in medium containing 10% ethanol. In comparison with the growth exhibited by these strains when grown in a yeast malt extract medium, the ethanol production rates for the three strains were 10.8%, 10.45%, and 10%, respectively in a yeast malt extract medium containing 25% glucose. Based on these results, HA3 was the strain selected for use in the manufacturing processes of Hahyangju and it was identified as a Saccharomyces cerevisiae strain with 97% ITS sequence similarity. The use of Saccharomyces cerevisiae HA3 causcd a decrease in the lactic acid content, acidity and growth of lactic acid bacteria in the fermentation mash. Following thc addition of Saccharomyces cerevisiae HA3 to the manufacturing process of Hahyangju, the second fermentation mash showed a 22% increase in the alcohol production rate associated with traditional fermentation; however, the amino acidity, pH and reducing sugar content showed little change. Sensory evaluation of Hahyangju fermented with S. cerevisiae HA3 also showed better scores than Hahyangju mashed by the traditional method.
Keywords
Nuruk; Saccharomyces cerevisiae; Korean traditional liquor; Hahyangju;
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Times Cited By KSCI : 10  (Citation Analysis)
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