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NTIS 바로가기Microbiology and biotechnology letters = 한국미생물·생명공학회지, v.43 no.4, 2015년, pp.378 - 384
이세희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 강지은 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 전체옥 (중앙대학교 자연과학대학 생명과학과) , 김대혁 (전북대학교 자연과학대학 분자생물학과) , 김명동 (강원대학교 농업생명과학대학 식품생명공학과) , 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
Nuruk is a fermentation agent, which has been used for the production of traditional Korean alcoholic beverages. The objective of this study was to investigate the effects of temperature on nuruk fermentation. One wheat nuruk sample was fermented at
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