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KMID : 0379120110390010078
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Korean Journal of Mycology
2011 Volume.39 No. 1 p.78 ~ p.84
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Screening of Fungal Nuruk and Yeast for Brewing of Gugija-Liriope tuber Traditional Rice Wine and Optimal Fermentation Condition
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Song Jung-Hwa
Baek Seung-Ye
Lee Dae-Hyoung
Jung Jae-Hong
Kim Ha-Kun
Lee Jong-Soo
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Abstract
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To develop new functional traditional rice wines using Gugija and Liriope tuber as raw materials, screenings of optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L. tuber traditional rice wine were performed with investigation of optimal fermentation condition. Finally, we selected commercial SJ nuruk and Saccharomyces cerevisiae C-2 as optimal nuruk and yeast for Gugija-L. tuber traditional rice wine. Furthermore, a new antihypertensive and anti-gout Gugija-L. tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L. tuber No.1 were added into cooked rice and then fermented at 25oC for 5 days with SJ nuruk and S. cerevisiae C-2.
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KEYWORD
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Alcohol fermentative yeast, Fungal nuruk, Gugija-Liriope tuber traditional rice wine
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