NOVEL STRAIN ASPERGILLUS ORYZAE KACC93232P AND METHOD FOR PRODUCING RAW RICE WINE BY USING SAME

摘要

The present invention relates to novel strain Aspergillus oryzae KACC93232P for improving flavors and fragrances of raw rice wine, and to a method for producing raw rice wine by using the same. According to the present invention, an Aspergillus oryzae KACC93233P strain is separated from a homebrew, and the strain has excellent brewing properties such as fermentation profiles or organic acid and fragrant component compositions. Moreover, the Aspergillus oryzae KACC93232P strain has functions in improving lipid metabolism, alleviating diabetes, alleviating amyotrophia, controlling adipopexia, and activating glucoside hydrolysis, so raw rice wine capable of being utilized as health functional food can be produced.;COPYRIGHT KIPO 2017