Advanced SearchSearch Tips
Characteristics of yeast with low temperature adaptation for Yakju brewed
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • 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;
  PDF(new window)
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.
low temperature;Saccharomyces cerevisiae;Yakju;aromatic compounds;
 Cited by
저온 적응성 효모와 발효온도에 따른 약주의 품질특성 변화,서동준;여수환;문지영;백성열;

한국식품저장유통학회지, 2016. vol.23. 5, pp.666-672 crossref(new window)
Baek SY, Lee YJ, Kim JH, Yeo SH (2015) Isolation and characterization of wild yeasts for improving liquor flavors style and quality. Microbiol Biotechnol Lett, 43, 1-9 crossref(new window)

Lee SR (1986) Korean Fermentation Foods. Eeha women's university press, Seoul, Korea, p 224-294

Shin KR, Kim BC, Wang JY (1999) Characterization of Yakju prepared with yeasts from fruits. J Korean Soc Food Sci Nutr, 28, 794-800

Beltran G, Rozes N, Mas A, Guillamon JM (2007) Effect of low-temperature fermentation on yeast nitrogen metabolism. World J Microbiol Biotechnol, 23, 809-815 crossref(new window)

Chiva R, Lopez-malo M, Salvado Z, Mas A, Guillamon JM (2012) Analysis of low temperature-induced gene (LTIG) in wine yeast during alcoholic fermentation. FEMS Yeast Res, 831-843

Torija MJ, Rozes N, poblet M, Guillamon JM, Mas A (2003) Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. Int J Food Microbiol, 80, 47-53 crossref(new window)

Engan S, Aubert O (1977) Relations between fermentation temperature and the formation of some favour components. In: 16th European brewery convention congress, Amsterdam, Netherlands, p 591-607

Schade B, Jansen G, Whiteway M, Entian KD, Thomas DY (2004) Clod adaption in budding yeast. Mol Biol Cell, 15, 5492-5502 crossref(new window)

Aguilera J, Randez-Gil F, Prieto JA (2007) Cold response in Saccharomyces cerevisiae : new functions for old mechanisms. FEMS Microbiol Rev, 31, 327-341 crossref(new window)

Lilly M, Lambrechts MG, Pretorius IS (2000) Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates. Appl Environ Microbiol, 66, 744-753 crossref(new window)

Mason AB, Dufour JP (2000) Alcohol acetyltransferase and the significance of ester synthesis in yeast. Yeast, 16, 1287-1298 crossref(new window)

Cauet G, Degryse E, Ledoux C, Spagnol R, Achstetter T (1999) Pregnenolone esterification in Sacchromyces cerevisiae. A potential detoxification mechanism. Eur J Microchem, 261, 317-324

Fujii T, Nagasawa N, Iwamatsu A, Bogaki T, Tamai Y, Hamachi M (1994) Molecular cloning, sequence analysis, and expression of the yeast alcohol acetyltransferase gene. Appl Environ Microbiol, 60, 2786-2792

Fukuda K, Kiyokawa Y, Yanagiuchi T, Wakai Y, Kitamoto K, Inoue Y (2000) Purification and characterization of isoamyl acetate-hydrolyzing esterase encoded by the IAH1 gene of Saccharomyces cerevisiae from a recombinant Escherichia coli. Appl Microbiol Biothchnol, 53, 596-600 crossref(new window)

Saerens SMG, Verstrepen KJ, Van laere SDM, Voet ARD, Van Dijck P, Delvaux FR (2006) The Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity. J Biologic Chem, 281, 4446-4456 crossref(new window)

Verstrepen KJ, Van Laere SDM, Vanderhaegen BMP, Derdelinckx G, Dufour JP, Pretorius IS (2003) Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF, and ATF2 control the formation of a broad range of volatile esters. Appl Environ Microbiol, 69, 5228-5237 crossref(new window)

Ichikawa E, Hosokawa N, Hata Y, Abe Y, Suginami K, Imayasu S (1991) Breeding of sake yeast with improved ethyl caproate productivity. Agric Biol Chem, 55, 2153-2154 crossref(new window)

Bussry H, Umbarger HE (1970) Biosynthesis of branched chain amino acids in yeast: a trifluoroleucine-sesistant mutant with altered regulation of leucine uptake. J Bacteriol, 103, 286-294

Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L Mannazzu I, Ciani M (2011) Selected non-Saccharomyces cerevisiae wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiol, 28, 873-882 crossref(new window)

Grover AK, Macmurche DD, Cushley RJ (1977) Studies on almond emulsion $\beta$-D-glucosidase. I. Isolation and characterization of a bifunctional isozyme. Biochem Biophys Acta, 482, 98-108

Frank B, Bjorn D, Sabrina R, Christian Z, Helmut S, Manfred JS (2006) Cell surface expression of bacterial esterase A by Saccharomyces cerevisiae and its enhancement by constitutive activation of the cellular unfolded protein response. Appl Environ Microbiol, 72, 7140-7147 crossref(new window)

Jung HK, Park CD, Park HH, Lee GD, Lee IS, Hong JH (2006) Manufacturing and characteristic of Korea traditional liquor, Hahyangju prepared by Saccharomyces cerevisiae HA3 isolated from traditional Nuruk. Korean J Food Sci Technol, 38, 659-667

Hernandez LF, Espinosa JC, Fernandez-Gonzalez M, Briones A (2003) $\beta$-Glucosidase activity in a Saccharomyces cerevisiae wine strain. Int J Food Microbiol, 80, 171-176 crossref(new window)

Strauss MLA, Jolly NP, Lambrechts MG van Rensburg P (2001) Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces cerevisiae wine yeasts. Food Microbiol, 28, 873-882

Yamaoka C, Kurita O, Kubo T (2014) Improved ethanol tolerance of Sacchromyces cerevisiae in mixed cultures with Kluyveromyces lactis on high-sugar fermentation. Microbiol Res, 169, 907-914 crossref(new window)

Wu G, Wang G, Ji J, Li Y, Gao H, Wu J, Guan W (2015) A chimeric vacuolar Na+/H+ antiporter gene evolved by DNA family shuffling confers increased salt tolerance in yeast. J Biotechnol, 203, 1-8 crossref(new window)