Characterization of brewing microorganisms isolated from Korean traditional <Emphasis Type="Italic">nuruk</Emphasis> for <Emphasis Type="Italic">Cheongju</Emphasis> production |
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| Authors: | Si-Hyup Kim Se-Hee Lee Soo-Hwan Yeo Sang-Hyeon Lee Chul Cheong |
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| Affiliation: | 1.Department of Convergence Industry,Seoul Venture University,Seoul,Korea;2.Fermented Food Science Division, Department of Agro-Food Resources, NAIS,RDA,Wanju,Korea |
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| Abstract: | The objective of this study was to select and identify yeasts and molds isolated from traditional nuruk and to investigate their brewing characteristics for Cheongju production. The yeast strains Y190 (Accession ID-KACC 93251P), Y263 (Accession ID-KACC 93252P), and Y270 (Accession ID-KACC 93253P) showing high alcohol and flavor productivity were isolated and identified by phylogenetic inference based on an internal transcribed spacer 2 region sequence analysis. In addition, Aspergillus oryzae 83-10 (Accession ID-KACC 93254P) showing the highest enzyme activity was isolated. This study provides basic data for the production of Korean Cheongju and assesses the applicability of these three yeast strains and A. oryzae 83-10 isolated from traditional nuruk. |
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