Screening of Fungal Nuruk and Yeast for Brewing of Gugija-Liriope tuber Traditional Rice Wine and Optimal Fermentation Condition
구기자-맥문동 전통주 제조용 진균 발효제와 알콜발효 효모의 선발 및 최적 발효조건

Jung-Hwa Song, Seung-Ye Baek, Dae-Hyoung Lee, Jae-Hong Jung, Ha-Kun Kim, Jong-Soo Lee
2011 The Korean Journal of Mycology  
To develop new functional traditional rice wines using Gugija and Liriope tuber as raw materials, screenings of optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L. tuber traditional rice wine were performed with investigation of optimal fermentation condition. Finally, we selected commercial SJ nuruk and Saccharomyces cerevisiae C-2 as optimal nuruk and yeast for Gugija-L. tuber traditional rice wine. Furthermore, a new antihypertensive and anti-gout Gugija-L. tuber
more » ... Gugija-L. tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L. tuber No.1 were added into cooked rice and then fermented at 25 o C for 5 days with SJ nuruk and S. cerevisiae C-2.
doi:10.4489/kjm.2011.39.1.078 fatcat:a73yrs54ivflpgcse3ilo7ls5m