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To develop new functional Korean traditional rice wine using Gugija and Liriope tuber, optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L.tuber traditional rice wine were screened and investigated its optimal fermentation condition.Finally, we selected SJ fungal nuruk (amylase-producing mold cultures) and Saccharomyces cerevisiae C-2 for production of Korean Gugija-L.tuber traditional rice wine.Furthermore, a new antihypertensive and anti-gout Gugija-L.tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L.tuber No.1 were added into cooked rice and then fermented at 25 ℃ for 5 days with SJ nuruk and Saccharomyces cerevisiae C-2.