Quality characteristics and preparing of solid starter using fungal strains for Takju

Author:

Baek Chang-Ho,Baek Seong Yeol,Mun Ji-Young,Choi Han-Seok,Kang Ji-Eun,Jung Seok-Tae,Yeo Soo-Hwan

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference35 articles.

1. Lee SJ Ahn BH 2010 Sensory profiling of rice wines made with Nuruks using different ingredients. Korean J Food Sci Technol 42 119 123 10.1002/jsfa.3137

2. Lee SS Kim KS Eon AH Sung CK Hong IP 2002 Production of Korean traditional rice-wines made from cultures of the single fungal isolates under laboratory conditions. Korean J Microbiol 30 61 65 10.4489/kjm.2002.30.1.061

3. Lee DH Kang HY Lee YS Cho CH Kim SJ Lee JS 2011 Effects of yeast and Nuruk on the quality of Korean Yakju. Korean J Microbiol Biotechnol 39 274 280 10.1016/s0016-5085(98)85175-5

4. Park CS Lee TS 2002 Quality characteristics of Takju prepared by wheat flour Nuruks. Korean J Food Sci Technol 34 296 302 10.20878/cshr.2015.21.3.018

5. Bae SM Lee YH Lee MK Kang SA Cheong C 2008 Effect of traditional Nuruk ratio and yeast on the fermentation and quality of Yakju. J East Asian Soc Dietary Life 18 41 48 10.17495/easdl.2015.4.25.2.333

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