Characterization of Yakju brewed from glutinous rice and wild-type yeast strains isolated from Nuruks

Journal of Microbiology and Biotechnology

Volumn 20, Issue 12, 2010, Pages 1702-1710

  Kim, Hye Ryun ^a,b   Kim, Jae Ho ^a   Bae, Dong Hoon ^b   Ahn, Byung Hak ^a  

^a Korea Food Research Institute   (South Korea)

^b Dankook University   (South Korea)

Author keywords

Glutinous rice; Nuruk; Volatile compounds; Wild type yeast strain; Yakju

Indexed keywords

ALCOHOL; ESTER DERIVATIVE; RNA 18S; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD QUALITY; FUNGAL METABOLISM; FUNGAL STRAIN; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; GAS CHROMATOGRAPHY; GLUTINOUS RICE; NONHUMAN; NURUK; PRECIPITATION; RICE; RNA SEQUENCE; SACCHAROMYCES CEREVISIAE; STARTER CULTURE; WILD TYPE; YAKJU;

CLUSTER ANALYSIS; DNA, FUNGAL; DNA, RIBOSOMAL; ETHANOL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GENES, RRNA; MOLECULAR SEQUENCE DATA; ORYZA SATIVA; PHYLOGENY; RNA, FUNGAL; RNA, RIBOSOMAL, 18S; SACCHAROMYCES CEREVISIAE; SEQUENCE ANALYSIS, DNA; VOLATILE ORGANIC COMPOUNDS; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 78650818782     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1011.11004     Document Type: Article

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