Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1

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 ros...

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Detalles Bibliográficos
Autores principales: Kim, Hye Ryun, Lee, Ae Ran, Kim, Jae-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Mycology 2017
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5541148/
https://www.ncbi.nlm.nih.gov/pubmed/28781547
http://dx.doi.org/10.5941/MYCO.2017.45.2.119
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author Kim, Hye Ryun
Lee, Ae Ran
Kim, Jae-Ho
author_facet Kim, Hye Ryun
Lee, Ae Ran
Kim, Jae-Ho
author_sort Kim, Hye Ryun
collection PubMed
description 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.
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spelling pubmed-55411482017-08-04 Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1 Kim, Hye Ryun Lee, Ae Ran Kim, Jae-Ho Mycobiology Research Note 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. The Korean Society of Mycology 2017-06 2017-06-30 /pmc/articles/PMC5541148/ /pubmed/28781547 http://dx.doi.org/10.5941/MYCO.2017.45.2.119 Text en © The Korean Society of Mycology http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Note
Kim, Hye Ryun
Lee, Ae Ran
Kim, Jae-Ho
Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
title Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
title_full Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
title_fullStr Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
title_full_unstemmed Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
title_short Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
title_sort characteristics of korean alcoholic beverages produced by using rice nuruks containing aspergillus oryzae n159-1
topic Research Note
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5541148/
https://www.ncbi.nlm.nih.gov/pubmed/28781547
http://dx.doi.org/10.5941/MYCO.2017.45.2.119
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