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http://dx.doi.org/10.3746/jkfn.2003.32.7.1066

Effects of Barley Koji and Legumes on the Quality and Fibrinolytic Activity of Korean Traditional Rice Wine  

김재호 (배재대학교 유전공학과ㆍ바이오의약연구센터)
이주현 (배재대학교 유전공학과ㆍ바이오의약연구센터)
김형종 (배재대학교 유전공학과ㆍ바이오의약연구센터)
최신양 (한국식품개발연구원ㆍ바이오그린 21사업 식품연구단)
이종수 (배재대학교 유전공학과ㆍ바이오의약연구센터)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.7, 2003 , pp. 1066-1070 More about this Journal
Abstract
Effects of cereal kojis and legumes on alcohol fermentation and fibrinolytic activities of Korean traditional wines were investigated. The Korean traditional wine which was brewed by addition of 10% barley koji into the mash showed the greatest fibrinolytic activity of 20.0 U and good ethanol productivity (16.8%). The fibrinolytic activity was increased up to 26.0 U by addition of 50% of mungbean and its acceptability were improved by addition of jujube (3%) into the mash.
Keywords
fibrinolytic activity; Korean traditional rice wine; barley koji;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
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