|
KMID : 0366119750030010035
|
|
Korean Journal of Applied Microbiology & Bioengineering
1975 Volume.3 No. 1 p.35 ~ p.39
|
|
|
Studies on Brewing Conditions of Takjoo with Commercial Enzyme (part 1)
|
|
|
|
|
Abstract
|
|
|
Influence of L. bulgaricus on the brewing of Takjoo by the use of commercial amylase and yeast was investigated.
1. The acidities of the mash in which L. bulgaricus was cultured at 45℃ for 8 hours and 16 hours before the addition of yeast into mash were 11.6 and 13.9 (titration volumn ml with N/10-NaOH) respectively, which were slightly in excess of the nomal takjoo mash.
2. The best brewing product could be attained when L. bulgaricus was inoculated and fermented simultaneously with the yeast at 30℃.
3. When the commercial amylase and Lactobacillus were used in the brewing of Takjoo, the best condition of saccharification could be attained on the treatment of the amylase for six hours before the inoculation of Lactobacillus and yeast.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|