| Literature DB >> 30263625 |
Si-Hyup Kim1, Se-Hee Lee2, Soo-Hwan Yeo2, Sang-Hyeon Lee1, Chul Cheong1.
Abstract
The objective of this study was to select and identify yeasts and molds isolated from traditional nuruk and to investigate their brewing characteristics for Cheongju production. The yeast strains Y190 (Accession ID-KACC 93251P), Y263 (Accession ID-KACC 93252P), and Y270 (Accession ID-KACC 93253P) showing high alcohol and flavor productivity were isolated and identified by phylogenetic inference based on an internal transcribed spacer 2 region sequence analysis. In addition, Aspergillus oryzae 83-10 (Accession ID-KACC 93254P) showing the highest enzyme activity was isolated. This study provides basic data for the production of Korean Cheongju and assesses the applicability of these three yeast strains and A. oryzae 83-10 isolated from traditional nuruk.Entities:
Keywords: Aroma; Brewing microorganisms; Cheongju; ITS 2 sequence; Nuruk
Year: 2017 PMID： 30263625 PMCID： PMC6049536 DOI： 10.1007/s10068-017-0114-2
Source DB: PubMed Journal: Food Sci Biotechnol ISSN： 1226-7708 Impact factor: 2.391