Screening of Brewing Yeasts and Saccharifying Molds for Foxtail Millet-Wine Making
2004
Kim, J.Y. (Cheju National University, Jeju, Republic of Korea) | Koh, J.S. (Cheju National University, Jeju, Republic of Korea), E-mail: [email protected]
In order Nuruk to improve the quality of millet wine, a traditional Jeju cereal wine, yeasts and molds were isolated from 35 kinds of Nuruk collected nationwide. Isolated strains were screened for saccharification of starch and brewing of millet wine. Fermentation characteristics of millet wine with different types of Nuruk were also investigated. The average number of microbial populations in the Nuruk were 6.4×10∨5~4.5× 10∨7 cfu/g for molds and 1.4×10⁴~7.7×10∨7 cfu/g for yeasts. Among the 169 strains of molds and 103 strains of yeasts, 16 strains were screened for saccharifying activity on starch as a substrate, and one yeast strain was screened for the brewing of millet wine.
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