Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1.
10.5941/MYCO.2017.45.2.119
- Author:
Hye Ryun KIM
1
;
Ae Ran LEE
;
Jae Ho KIM
Author Information
1. Traditional Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam 13539, Korea. hrkim@kfri.re.kr
- Publication Type:Brief Communication
- Keywords:
Aspergillus oryzae;
Flavor;
Nuruk;
Rice
- MeSH:
Alcoholic Beverages*;
Alcoholics*;
alpha-Amylases;
Aspergillus oryzae*;
Aspergillus*;
beta-Glucosidase;
Beverages;
Humans
- From:Mycobiology
2017;45(2):119-122
- CountryRepublic of Korea
- Language:English
-
Abstract:
Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.
