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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Detalhes bibliográficos
Publicado no:Mycobiology
Main Authors: Kim, Hye Ryun, Lee, Ae Ran, Kim, Jae-Ho
Formato: Artigo
Idioma:Inglês
Publicado em: The Korean Society of Mycology 2017
Assuntos:
Research Note
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5541148/
https://ncbi.nlm.nih.gov/pubmed/28781547
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5941/MYCO.2017.45.2.119
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