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KMID : 0364820120480020147
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Korean Journal of Microbiology
2012 Volume.48 No. 2 p.147 ~ p.155
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Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01
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Seo Weon-taek
Cho Hyoun-Kook
Lee Ju-Young
Kim Baolo
Cho Kye-man
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Abstract
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To improve of the quality of Korea traditional wheat-rice wine (makgeolli) production, we used a rice fermentation
starter (rice nuruk) made by inoculation of Rhizopus oryzae CCS01 which was isolated and selected from
commercial nuruk. Amylase activity of a rice nuruk was 1.8-2.4 times higher than those of commercial nuruks. The
best acceptability of wheat-rice wine in a sensory test was observed at 4 : 6 ratio of wheat-rice mash at experimental
condition. During the fermentation period, pH of wheat-rice makgeolli made with a rice nuruk was higher compared
to those made with commercial nuruks such as Sanseong, Jinju, and Songhak. Acidity of makgeolli mash was lower
in case of using a rice nuruk and birx and alcohol production were higher compared to those of makgeolli mash
using commercial nuruks. Highest alcohol production was observed at makgeolli mash using a rice nuruk and 12%
of alcohol was produced at fermentation end. These results suggest that production of a new type of wheat-rice
makgeolli using a rice nuruk was possible.
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KEYWORD
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Rhizopus oryzae CCS01, alcohol fermentation, makgeolli, rice nuruk, wheat
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