References
- Hong, S. W., Hah, Y. C. and Min, K. H. 1970. The biochemical constituents and their changes during the fermentation of Takju mashes and Takju. Korean J. Microbiol. 8:107-115.
- JSBA. 1993. A Book with Notes National Tax Service Method of Analysis, 4th ed., Japan Sake Brewers Association, Tokyo, Japan. pp.27-30
- Kim, A. R., Lee, S. Y., Kim, K. B., Song, E. J., Kim, J. H., Kim, M. J. and Ahn, D. H., 2008. Effect of Glycyrrhiza uralensis on shelf-life and quality of Takju. Korean. J. Food Sci. Technol. 40:194-200
- Kim, H. R. and Ahn, B. H. 2012. Screening and selection of yeasts for Makgeolli. Korean J. Food Sci. Industry. 44:12-17.
- Kim, Y. H., Kang, S. W. and Lee, J. H. 2006. Optimization of medium components for cell mass production of Saccharomyces cerevisiae JUL3 using response surface methodology. Korean J. Biotechnol. Bioeng. 21:479-483
- Lee, H. S., Park, C. S. and Choi, J. Y. 2010. Quality characteristics of the mashes of Takju prepared using different yeasts. Korean J. Food Sci. Technol. 42:56-62.
- Lee, J. S., Lee, T. S., Park, S. O. and Noh, B. S. 1996. Flavor components in mash of Takju prepared by using different raw materials. Korean J. Food Sci. Technol. 28:316-323.
- Lee, S. M. and Lee, T. S. 2000. Effect of roasted rice and defatted soybean on the quality characteristics of Takju during fermentation. J. Nat. Sci. 12:71-79.
- Lee, T. S. and Han, E. H. 2000. Volatile flavor components in mash of Takju by using Rhizopus japonicus Nuruks. Korean J. Food Sci. Technol. 32:691-698.
- Lee, W. K., Kim, J. R. and Lee, M. W. 1987. Studies of the changes in the free amino acids and organic acids of Takju prepared with different Koji strains. J. Korean Agric. Chem. 30:323-327.
- Liquor manufacture textbook. 2010. NTS technology research center. NTS technology research center, Seoul, Korea. pp.89
- Miller, G. L., 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31:426-428 https://doi.org/10.1021/ac60147a030
- Park, C. S. and Lee, T. S. 2002. Quality characteristic of Takju prepared by wheat flour Nuruks. Korean J. Food Sci. Technol. 34:296-302.
- Park, J. C. and Ok, M. 2003. Isolation and identification of the high-glutathione producing Saccharomyces cerevisiae FF-8 from Korean traditional rice wine and optimal producing condition J. Korean Soc. Agric. Chem. Biotechnol. 46:348-352.
- Park, S. S., Kim, J. J., Yoon, J. A., Lee, J. H., Jung, B. O. and Chung, S. J. 2011. Preparation and quality characteristics of Takju with opuntiaficus-indica var., saboten and chitooligosaccharide. J. Chitin Chitosan. 16:164-169.
- Shin, M. O., Kang, D. Y., Kim, M. H. and Bae, S. J. 2008. Effect of growth inhibition and quinone reductase activity stimulation of Makgeoly fractions in various cancer cells. J. Korean Soc. Food Sci. Nutr. 37:288-293. https://doi.org/10.3746/jkfn.2008.37.3.288
- So, M. H., Lee, Y. S. and Noh, W. S. 1999. Changes in microor-ganisms and main components during Takju brewing by a modified Nuruk. Korean J. Food Nutr. 12:226-232.
- Song, J. C., Park, H. J. and Shin, W. C. 1997. Change of Takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food Sci. Technol. 29:895-900.
- Song, J. Y. 1998. Quality characteristics of Takju made of glutinous rice or barley. MS thesis, Seoul Women's University, Seoul.
- Song, S. H. and Kim, T. B. 2002. High density cell culture of Bifidobacterium by optimization of medium composition and culture conditions. Korean J. Microbiol. Biotechnol. 30:63-67.
Cited by
- Exploring nuruk aroma; Identification of volatile compounds in commercial fermentation starters vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0054-2
- Effect of Crude Polysaccharide Isolated from Mageoli Mash under Different Fermentation Conditions on Immune-Stimulating Activity vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1835