Manufacture and physiological functionality of Korean traditional liquors by using Paecilomyces japonica

摘要

In order to develop a new traditional liquor by using Paecilomyces japonica, alcohol fermentation condition was investigated. Ethanol was produced maximally when 1 percent P. japonica and 10 percent koji were added into mash and fermented by Saccharomyces cerevisiae at 25 deg C for 15 days. Sensory evaluation and physiological functionalities of P. japonica traditional liquors made by different addition (0.1-2.0 percent) of the fungus were also determined and compared. As 0.1 percent P. japonica wasadded to mash, the liquor was best acceptable, and its fibrinolytic activity and nitrite scavenging activity were 11.2 U and 19.8 percent, respectively.