• The Korean Journal of Mycology
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• v.39 no.1
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• pp.88-89
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• 2011

To investigate liver toxicity of traditional rice wine, traditional rice wine was prepared by using cooked rice, Rhizopus stolonifier No. 17 nuruk and Saccharomyces cerevisiae. After concentrated the traditional rice wine, it was orally administered into Sprague-Dawley(SD) rats and then changes of its body weight and biochemical parameters of the blood were investigated. All of male and female SD rats did not show any changes in its body weight during two weeks after administering the traditional rice wine concentrates and also biochemical parameters such as aspartate aminotransferase (AST or GOT), alanine aminotransferase (ALT of GOT) and alkaline phosphatase activity were not different compared to control. This results indicated that the traditional rice wine has not any toxicity.

• Applied Biological Chemistry
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• v.28 no.3
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• pp.196-201
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• 1985

Several interesting aromas could be produced from the cultures of Saccharomyces cerevisiae depending on the amino acids used as sole nitrogen source. The yeast produced a fusel oil odor in leucine-medium, an aroma of traditional Korean rice wine in aspartic acid-medium and a floral note in phenylalanine-medium, respectively, Ethanol, iso-amyl alcohol, iso-butanol and n-propanol were found as major volatile con stituents in all the above three cultures. In addition to these compounds, phenethyl alcohol was present as major volatiles both in the aroma concentrates of the phenyl alanine and aspartic acid cultures, and phenethyl acetate only in the phenylalanine culture.