Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 22, Issue 2, Pages 425-432Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-013-0097-6
Keywords
amylolytic enzyme activity; Aspergillus oryzae; nuruk; proteolytic enzyme activity; rice wine
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Funding
- National Research Foundation of Korea (NRF)
- Korean government (MEST) [2012-0000575]
- National Research Foundation of Korea [2008-0061897] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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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 alpha-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 15A degrees 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 < 0.01). Thus, glucoamylase activity was identified as the best factor for screening Aspergillus strains for use in rice wine brewing.
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