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한국산 효모의 분류학적 연구 탁주에서 분리된 효모에 대하여

Taxonomical studies of yeasts in Korea; On yeasts isolated from Takju

미생물학회지 1970년 8권 2호 p.77 ~ 84
김준언, 이배함,
소속 상세정보
김준언 (  ) - 삼공산업사 연구실
이배함 (  ) - 건국대학교

Abstract


The author attempted the taxonomical studies on yeasts in Takju mash. The samples used for the isolation of yeasts were collected from Takju breweries in Seoul. The yeasts obtained from Takju were identified as follows using the methods of Lodder et al. ; Saccaromyces cerevisiae group II, Saccharmyces cerevisiae group III, other group of Saccharomyces cerevisiae, Hansenula anomala and Pichia polymorpha. Saccharomyces cerevisiae II & III and other group Saccharomyces cerevisiae which were considered as wild yeasts have shown their major role in the fermentation process of Takju brewing. It seems that Hansenula anomala has much connection with the flavour of Takju. Other strains which are poor in their acoholic fermentation and lower in activity of acid production are not considered to be important in Takju brewing.

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