Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality
| Autor: | Ki-Hyun Kim, Minjae Seo, Jungki Kwak, Yin-Won Lee, Tae Wha Moon, Seung Jun Choi, Siyoung Yang |
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| Rok vydání: | 2013 |
| Předmět: |
Wine
Fermentation in winemaking Aspergillus Ethanol business.industry Proteolytic enzymes food and beverages Biology biology.organism_classification Applied Microbiology and Biotechnology chemistry.chemical_compound chemistry Aspergillus oryzae Brewing Fermentation Food science business Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology. 22:425-432 |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-013-0097-6 |
| Popis: | Forty-seven strains of Aspergillus oryzae isolates from Korean nuruks were compared for their brewing characteristics. A. oryzae YI-A6 and YI-A7 showed the highest acid α-amylase, glucoamylase, and carboxypeptidase activities, respectively. Sixteen isolates with high amylolytic or proteolytic enzyme activities were selected for investigation of their rice wine fermentation characteristics. After 12 days of brewing at 15°C, ethanol concentrations were 10.2–14.3% for A. oryzae strains. Fermentation rates were the highest for YI-A7. Most rice wine samples fermented with nuruk strains had lower concentrations of off-flavor compounds than the control did. All mean sensory attribute values significantly differed among samples. Pearson correlation coefficients showed that glucoamylase activity was positively correlated to both ethanol productivity and overall harmony (p |
| Databáze: | OpenAIRE |
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