市販 精製酵素劑를 利用한 濁酒製造에 關한 硏究 (第一報)
Studies on Brewing Conditions of Takjoo with Commercial Enzyme (part 1)
산업미생물학회지 1975년 3권 1호 p.35 ~ 39
강효원, 權泰鍾, 李一根,
소속 상세정보
강효원 ( )
建國大學校 工大 微生物工學科
權泰鍾 ( )
建國大學校 工大 微生物工學科
李一根 ( )
建國大學校 工大 微生物工學科
KMID : 0366119750030010035
Abstract
Influence of L. bulgaricus on the brewing of Takjoo by the use of commercial amylase and yeast was investigated.
1. The acidities of the mash in which L. bulgaricus was cultured at 45℃ for 8 hours and 16 hours before the addition of yeast into mash were 11.6 and 13.9 (titration volumn ml with N/10-NaOH) respectively, which were slightly in excess of the nomal takjoo mash.
2. The best brewing product could be attained when L. bulgaricus was inoculated and fermented simultaneously with the yeast at 30℃.
3. When the commercial amylase and Lactobacillus were used in the brewing of Takjoo, the best condition of saccharification could be attained on the treatment of the amylase for six hours before the inoculation of Lactobacillus and yeast.
키워드
원문 및 링크아웃 정보
등재저널 정보