Manufacture of Korean rice winesTakju and Yakju utilizing bacteriocin produced by lactic acid bacteria.

摘要

PURPOSE: A process for preparing raw rice wine and refined rice wine using bacteriocin produced by lactic acid bacteria is provided, thereby preparing high quality raw rice wine and refined rice wine having improved taste. CONSTITUTION: A process for preparing raw rice wine and refined rice wine comprises adding lactic acid bacteria and bacteriocin produced by lactic acid bacteria into the fermentation process of raw rice wine to inhibit the contamination of various undesirable bacteria and increase the growth of yeast, wherein the lactic acid bacteria comprises Lactococcus sp., Lactobacillus sp., Pediococcus sp., Leuconostoc sp. and Carnobacteruim sp.; and the lactic acid bacteria or bacteriocin produced therefrom is added in the form of concentrated liquid type cultured medium or freeze-dried and spray-dried type cultured medium.