Quality characteristics of cereal makgeolli rice nuruk prepared Rhizopus oryzae CCS01

Abstract

For the production of Korea traditional cereal wine makgeolli, a rice fermentation starter nurukwas Rhizopus oryazeCCS01 commercial nuruk. The carbohydrate content of rice nuruk was higher, the levels of moisture, ash, crude protein, and crude fat were lower. In particular, the saccharifying activity of rice nuruk was 2.2 times higher than commercial nuruk. pH, alcohol, and viable yeast cells of makgeollimade rice nurukwere higher than those of makegollimade commercial nuruk. In contrast, the levels of acidity, ° Brix, viable lactic acid bacteria (LAB) cells, and browning of makgeollimade rice nurukwere lower than those of makgeollimade commercial nuruk, the alcohol content of glutinous rice (GUR) makgeollimade rice nurukhigher other samples. These results suggest that rice nuruk R. oryzae CCS01 make new type cereal makgeolli.