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KMID : 1007519980070040236
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Food Science and Biotechnology
1998 Volume.7 No. 4 p.236 ~ p.241
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Quality Characteristics of Andong Soju Type Mashes Produced by the Co-culture of Wild Microorganisms Isolated from Nuruk and Mashes for Soju (Korean Traditional Distilled Liquor)
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Hong, Yeun
Park, Sung-Oh/Choi, Eon-Ho
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Abstract
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Andong Soju is a Korean traditional distilled liquor brewed from Nuruk which is cultured with wild microorganisms. Fifty-nine isolates of alcoholic yeasts and 31 isolates of saccharify-ing molds were obtained from Nuruk and the mashes which produce Andong Soju. Among them a strain of mold, showing high ethanol productivity, were selected and identified as a Mucor sp., Saccharomyces cerevisiae, Hansenula anomala and Kluyveromyces marxianus, respectively. A combination of the identified yeast strains was co-cultured with laboratory-made (pure cultured) Nuruk which was inoculated with Mucor sp. to produce alcohol. Fermentation characteristics were investigated. The co-culture of Saccharomyces cerevisiae plus Hansenula anomala with Mucor Nuruk showed 11.05% (v/v) alcohol content on the sixteenth day of fermentation and gave the best result from sensory evaluation.
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