Characteristics of Takju (a Cloudy Korean Rice Wine) Prepared with Nuruk (a Traditional Korean Rice Wine Fermentation Starter), and Identification of Lactic Acid Bacteria in Nuruk-Reference-Cited by-同舟云学术

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Characteristics of Takju (a Cloudy Korean Rice Wine) Prepared with Nuruk (a Traditional Korean Rice Wine Fermentation Starter), and Identification of Lactic Acid Bacteria in Nuruk

Published:2014-04-30 Issue:2 Volume:46 Page:153-164
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Park Ji-Hee,Chung Chang-Ho

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201414938221011.pdf

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics;Food Science and Biotechnology;2023-02-03

2. Properties of Yakju and pellet Nuruk inoculated with Aspergillus oryzae;Korean Journal of Food Preservation;2018-09-30

3. Quality characteristics of Nuruk with different water contents during fermentation period;Korean Journal of Food Preservation;2018-08-31

4. Characteristics of wild yeast isolated from non-sterilized Makgeolli in Korea;Korean Journal of Food Preservation;2017-12

5. Isolation of thermotolerant yeast Pichia kudriavzevii from nuruk;Food Science and Biotechnology;2017-08-18

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