Mycobiology.
2017 Jun;45(2):119-122. 10.5941/MYCO.2017.45.2.119.
Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
- Affiliations
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- 1Traditional Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam 13539, Korea. hrkim@kfri.re.kr
- KMID: 2385662
- DOI: http://doi.org/10.5941/MYCO.2017.45.2.119
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.
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