Characterization of brewing microorganisms isolated from Korean traditional nuruk for Cheongju production

The objective of this study was to select and identify yeasts and molds isolated from traditional nuruk and to investigate their brewing characteristics for Cheongju production. The yeast strains Y190 (Accession ID-KACC 93251P), Y263 (Accession ID-KACC 93252P), and Y270 (Accession ID-KACC 93253P) sh...

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Detalhes bibliográficos
Publicado no:Food Sci Biotechnol
Main Authors: Kim, Si-Hyup, Lee, Se-Hee, Yeo, Soo-Hwan, Lee, Sang-Hyeon, Cheong, Chul
Formato: Artigo
Idioma:Inglês
Publicado em: The Korean Society of Food Science and Technology 2017
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049536/
https://ncbi.nlm.nih.gov/pubmed/30263625
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0114-2
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