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KMID : 1160220170450020119
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Mycobiology
2017 Volume.45 No. 2 p.119 ~ p.122
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Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
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Kim Hye-Ryun
Lee Ae-Ran
Kim Jae-Ho
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Abstract
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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.
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KEYWORD
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Aspergillus oryzae, Flavor, Nuruk, Rice
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