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Characteristics of yeast with low temperature adaptation for Yakju brewed

약주 제조를 위한 저온 적응성 효모의 특성

  • Seo, Dong-Jun (Fermented Food Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Yeo, Soo-Hwan (Fermented Food Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Mun, Ji-Young (Fermented Food Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Jung, Woo-Jin (Division of Applied Bioscience and Biotechnology, Institute of Environmentally-Friendly Agriculture, Chonnam National University) ;
  • Cho, Yong Sik (Fermented Food Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Baek, Seong Yeol (Fermented Food Division, Department of Agro-food Resource, NAAS, RDA)
  • 서동준 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 문지영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 정우진 (전남대학교 농업생명대학 친환경농업센터, 농식품생명화학부) ;
  • 조용식 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2015.02.02
  • Accepted : 2015.04.10
  • Published : 2015.12.30

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 ($15^{\circ}C$) and high ${\beta}$-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 $25^{\circ}C$ and $15^{\circ}C$, respectively. The exponential phase was followed by a lengthy stationary phase, at $15^{\circ}C$, when the cells remained high viable. Y297 strain demonstrated tolerance against alcohol (10%), glucose (60%) and salt(NaCl, 8%). ${\beta}$-glucosidase and esterase activity in Y297 were higher than those of controls at $15^{\circ}C$. Overall, these results indicated that using wild yeast strain, isolated from fermented food, affects the chemical characteristics of the brewed Yakju.

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