Mycobiology

The Korean Society of Mycology (한국균학회)
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Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1

  • Kim, Hye Ryun (Traditional Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Lee, Ae Ran (Traditional Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Kim, Jae-Ho (Traditional Alcoholic Beverage Research Center, Korea Food Research Institute)
  • Received : 2017.03.12
  • Accepted : 2017.06.16
  • Published : 2017.06.30
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Abstract

Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

Keywords

References

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