| abstract |
The present invention relates to a novel strain Aspergillus oryzae KACC93231P which increases the flavor and aroma of makgeolli, and a process for producing makgeolli using the same. The invention in Aspergillus not come from self-brewing (Aspergillus oryzae KACC93231P strain, and the strain was excellent in brewing characteristics such as fermentation profile, organic acid and aroma composition. Aspergillus oryzae strain KACC93231P has functions such as improvement of lipid metabolism, improvement of diabetes, improvement of muscle atrophy, inhibition of fat accumulation and activity of glycoside hydrolysis, It is possible to manufacture. |