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Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01
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  • Journal title : The Korean Journal of Microbiology
  • Volume 48, Issue 2,  2012, pp.147-155
  • Publisher : The Microbiological Society of Korea
  • DOI : 10.7845/kjm.2012.48.2.147
 Title & Authors
Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01
Seo, Weon-Taek; Cho, Hyeon-Kook; Lee, Ju-Young; Kim, Baolo; Cho, Kye-Man;
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 Abstract
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.
 Keywords
Rhizopus oryzae CCS01;alcohol fermentation;makgeolli;rice nuruk;wheat;
 Language
Korean
 Cited by
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