Isolation and Characterization of Saccharomyces cerevisiae from nuruk for Production of Ethanol from Maltose

  title={Isolation and Characterization of Saccharomyces cerevisiae from nuruk for Production of Ethanol from Maltose},
  author={Da-Hye Choi and Yeong-Hwan Choi and S. Yeo and Myoung-Dong Kim},
우리나라의 전통주는 주로 찹쌀이나 멥쌀을 주원료로 사 용하고 발효제로 누룩을 사용하는 병행복발효 방식으로 생 산되고 있다[6, 27]. 발효제로 사용되는 누룩은 밀, 쌀 등의 곡류원료를 사용하여 자연의 미생물을 번식시킨 것으로서 곰팡이, 효모, 젖산균 등의 다양한 미생물이 존재한다[26]. 전통주 제조의 원료에 함유된 전분은 Aspergillus oryzae, Rhizopus oryzae, Monascus purpureus 등의 곰팡이에 의하 여 당화되고[2, 12], Saccharomyces sp., Pichia kudriavzevii, Saccharomycopsis fibuligera, Absidia idahoensis 등의 효 모에 의하여 에탄올로 전환된다[1, 7, 16]. Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus sp., Weissella sp… Expand

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