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Characteristics of yeast with low temperature adaptation for Yakju brewed
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 6,  2015, pp.908-914
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.6.908
 Title & Authors
Characteristics of yeast with low temperature adaptation for Yakju brewed
Seo, Dong-Jun; Yeo, Soo-Hwan; Mun, Ji-Young; Jung, Woo-Jin; Cho, Yong Sik; Baek, Seong Yeol;
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 Abstract
The objectives of this study were to isolate and characterize low temperature adaptation yeast and to obtain suitable yeasts strains for manufacturing Yakju. In this study, we isolated 482 wild yeasts from fermented foods. Out of these, 5 yeast strains were selected based on increased growth at low temperature () and high -glucosidase activity. To screen the aromatic level of isolates, media containing cerulenin and 5,5,5-trifluor-DL-leucine (TFL) were used. Y297 strain demonstrated tolerance against TFL and produced more than 13% alcohol. Y297 strain was identified a Saccharomyces cerevisiae based on the 26S rDNA gene sequences. Maximum cell growth was observed after 19 hr and 38 hr of incubation at and , respectively. The exponential phase was followed by a lengthy stationary phase, at , when the cells remained high viable. Y297 strain demonstrated tolerance against alcohol (10%), glucose (60%) and salt(NaCl, 8%). -glucosidase and esterase activity in Y297 were higher than those of controls at . Overall, these results indicated that using wild yeast strain, isolated from fermented food, affects the chemical characteristics of the brewed Yakju.
 Keywords
low temperature;Saccharomyces cerevisiae;Yakju;aromatic compounds;
 Language
Korean
 Cited by
1.
저온 적응성 효모와 발효온도에 따른 약주의 품질특성 변화,서동준;여수환;문지영;백성열;

한국식품저장유통학회지, 2016. vol.23. 5, pp.666-672 crossref(new window)
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