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Characterization of Yeast for Soju (Distilled Spirits) from Korean Traditional Nuruk
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  • Journal title : The Korean Journal of Mycology
  • Volume 43, Issue 3,  2015, pp.196-199
  • Publisher : The Korean Society of Mycology
  • DOI : 10.4489/KJM.2015.43.3.196
 Title & Authors
Characterization of Yeast for Soju (Distilled Spirits) from Korean Traditional Nuruk
Choi, Han-Seok; Kang, Ji-Eun; Jeong, Seok-Tae; Kim, Chan-Woo; Takamine, Kazunori;
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 Abstract
The occurrence and characterization of yeast isolated from Korean traditional nuruk were investigated. Sequences of the D1/D2 domain of the 26S rDNA were identical for a strain examined and had a similarity value of 100% compared to sequences of the type strain of Saccharomyces cerevisiae (NRRL Y-12632). The isolate able to assimilate with trehalose, raffinose, and methyl-glucoside assimilate was also capable of glucose, galactose, maltose, and sucrose fermentation. It did not proliferate at or above, but was able to grow in concentration of 50% glucose and 10% NaCl. By combining nucleotide sequence, morphological observation, and physiological characteristics, the isolate was identified as S. cerevisiae.
 Keywords
Distilled spirits;Nuruk;Saccharomyces cerevisiae;Soju;
 Language
Korean
 Cited by
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