Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
Mycobiology
;
: 119-122, 2017.
Artigo
em Inglês
| WPRIM
| ID: wpr-729304
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.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Aspergillus
/
Aspergillus oryzae
/
Bebidas
/
Beta-Glucosidase
/
Bebidas Alcoólicas
/
Alfa-Amilases
/
Alcoólicos
Limite:
Humanos
Idioma:
Inglês
Revista:
Mycobiology
Ano de publicação:
2017
Tipo de documento:
Artigo
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