| Title: | Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk |
| Author(s): | Shin HM; Lim JW; Shin CG; Shin CS; |
| Address: | "1Department of Biomaterials Science and Engineering, Yonsei University, Seoul, 03722 Korea. ISNI: 0000 0004 0470 5454. GRID: grid.15444.30 Bohae R and D Center, Bohae Brewery Co., Jangseong, Cheollanam-do 57221 Korea. 3Department of Biotechnology, Yonsei University, Seoul, 03722 Korea. ISNI: 0000 0004 0470 5454. GRID: grid.15444.30" |
| DOI: | 10.1007/s10068-017-0187-y |
| ISSN/ISBN: | 2092-6456 (Electronic) 1226-7708 (Print) 1226-7708 (Linking) |
| Abstract: | "Wine fermentations using rice media containing either Monascus koji or rice nuruk were performed and fermentative characteristics based on the koji type were investigated. Cultivations were performed in a 20 degrees C room in a 20 L bottle with the rice media that included Monascus rice koji at both 20 and 30%, or rice nuruk at 20%. After 22 days of cultivation, the ethanol yield reached 14.2-14.6% (v/v) for M. koji and 16.5% (v/v) for rice nuruk. This lower yield with use of M. koji was thought to be due to rapid cell concentration decreases in the later stage. Total amounts of organic acids and volatile compounds in fermentations using M. koji were 166-172 and 1779-1874 mg/L, respectively, being 8.7-12.9% and 46.3-54.1% higher than with use of rice nuruk. With M. koji, a high quality rice wine was produced with high levels of volatile compounds and monacolin K" |
| Keywords: | Ethanol fermentation Monacolin K Monascus koji Rice nuruk Rice wine; |
| Notes: | "PubMed-not-MEDLINEShin, Hyun Man Lim, Jae Woong Shin, Cheol Gon Shin, Chul Soo eng Korea (South) 2018/09/29 Food Sci Biotechnol. 2017 Aug 18; 26(5):1349-1355. doi: 10.1007/s10068-017-0187-y. eCollection 2017" |
