Feasibility of Brewing Makgeolli Using Pichia anomala Y197-13, a Non-Saccharomyces cerevisiae

분야: 자연과학 > 생물
저자: ( Hye Ryun Kim ) , ( Jae Ho Kim ) , ( Dong Hoon Bai ) , ( Byung Hak Ahn )
발행기관: 한국미생물생명공학회(구 한국산업미생물학회)
간행물정보: Journal of Microbiology and Biotechnology 2012년, 제22권 제12호, 1749~1757페이지(총9페이지)
파일형식: 05212111.pdf [무료 PDF 뷰어 다운로드]
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연관 논문

Research Article : Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5

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D013 : Mycoflora Analysis of Korean Traditional Wheat Nuruk

영문초록

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of 25oC. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

#Makgeolli # wild yeast strain # nuruk # Pichia anomala

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