The Changes of Microflora During the Fermentation of Takju and Yakju
2005
Seo, M.Y. (Korea Food Research Institute, Sungnam, Republic of Korea) | Lee, J.K. (Korea Food Research Institute, Sungnam, Republic of Korea) | Ahn, B.H. (Korea Food Research Institute, Sungnam, Republic of Korea) | Cha, S.K. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: [email protected]
Korean traditional rice wine Takju and Yakju were manufactured using 2-step-brewing method. To investigate microflora involved in fermentation step, number of microorganisms, pH, titratable acidity, and alcohol contents of Takju and Yakju were measured. In Takju and Yakju, although not significantly, 1.1×10∨8 and 2.0×10∨6 CFU/mL lactic acid bacteria at initial at initial stage of second fermentation decreased to 8.3×10∨6 and 1.0×10∨4 CFU/ml at the end of second fermentation, respectively.
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