Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27

Author:

Hwang Chung EunORCID,Cho Kye Man,Joo OK SooORCID

Funder

Gyeongnam National University of Science and Technology

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference28 articles.

1. Cho HK, Seo WT, Lee JY, Cho KM. Quality characteristics of cereal makgeolli rice nuruk prepared Rhizopus oryzae CCS01. Korean Soc Food Sci Nutr, 41, 1002-1008 (2012) 10.3746/jkfn.2012.41.7.1002

2. Choi JH, Jeon JA, Jung ST, Park JH, Park SY, Lee CH, Kim TJ, Choi HS, Yeo SH. Quality characteristics of Seoktanju fermented by using different Nuruks. Korean J Microbiol Biotechnol, 39, 56-62 (2011)

3. Han EH, Lee TS, Noh BS, Lee DS. Volatile flavor components in mash of Takju prepared by suing different Nuruks. Korean J Food Sci Technol, 29, 563-570 (1997)

4. Ha CG, Cho JK, Chai YG, Heo KC. Isolation and identification of lactic acid bacteria containing superior activity of the bile slats deconjugation. Food Sci Anim Resour, 24, 164-170 (2004)

5. Jeong JW, Park KJ, Kim MH, Kim DS. Quality characteristics of Takju fermentation by addition of chestnut peel powder. Korean J Food Preserv, 13, 329-336 (2006)

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