The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Optimization of Culture Conditions for the Yeast and Analysis of Qualities of Makgeolli Brewed with the Yeast Isolated from Korean Traditional Nuruk

전통누룩으로부터 막걸리용 효모의 선별 및 최적 배양조건

  • Kang, Hyang-Rin (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Lee, Ae-Ran (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Kwon, Young-Hee (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Kim, Jae-Ho (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Kim, Hye-Ryun (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Ahn, Byung-Hak (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
  • 강향린 (한국식품연구원 우리술연구센터) ;
  • 이애란 (한국식품연구원 우리술연구센터) ;
  • 권영희 (한국식품연구원 우리술연구센터) ;
  • 김재호 (한국식품연구원 우리술연구센터) ;
  • 김혜련 (한국식품연구원 우리술연구센터) ;
  • 안병학 (한국식품연구원 우리술연구센터)
  • Received : 2012.11.16
  • Accepted : 2012.11.30
  • Published : 2012.12.31
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Abstract

In this study, a novel yeast, Y111-5 for Makgeolli manufacture was selected from Nuruk yeasts, and its optimal culture condition were investigated. The Y111-5 strain was identified as Saccharomyces cerevisiae by phylogenetic analysis of 18S RNA sequence. The maximal growth was obtained when the yeast was cultivated at $30^{\circ}C$ for 15 h in the medium containing sucrose 9% and yeast extract 5%.

전통누룩으로부터 분리한 효모 중 입국을 발효제로 사용하여 담금 막걸리의 양조적성을 확인하였다. 그 첫 단계로 본 연구원에서 보유하고 있는 알코올 발효 효모로 입국과 막걸리를 담근 결과 관능 및 이화학 분석에서 Y111-5 균주가 선별 되었다. 선별된 균주의 최적 배양 조건으로 기본 YPD배지 중 탄소원으로 sucrose 9%와 질소원으로 yeast extract 5%대체하여 사용 시, 기본 YPD배지에서 6.33 g/L로 생산되었던 균체가 최적배지에서 13.82 g/L로 증가한 것을 확인하였다. 최적배지 선정에 이어 최적배양 시간 탐색을 위해 control배지와 최적배지를 함께 배양하여 생육곡선을 확인한 결과 최대 균체생산량은 15시간임을 확인하였다.

Keywords

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