Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i>

Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i>

<i>Yakju</i>, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented <i>yakju</i> can inhibit the growth of undesirable bacteria and is known for its unique flavor...

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Bibliographic Details
Main Authors: Jong-Beom Park, Jun-Su Choi, Hye-Won Park, Sae-Byuk Lee, Heui-Dong Park
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Fermentation
Subjects:
<i>yakju</i>
low-temperature fermentation
non-<i>Saccharomyces</i>
co-culture
volatile aromatic compound
Online Access:https://www.mdpi.com/2311-5637/7/4/260

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