Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

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.

발효식품에서 분리한 효모 482균주의 저온적응성 및 알코올 생성능을 확인하고 ${\beta}$-glucosidase와 cerulenin, TFL저항성을 실험하여 저온적응성이 우수하고 향기성분 활성이 좋은 Y297 균주를 선발하였다. 26s rRNA 염기서열을 분석한 결과, Y297은 Saccharomyces cerevisiae로 동정되었다. 선발된 균주는 $15^{\circ}C$에서는 $25^{\circ}C$에 비해 정지상으로에 도달하는 시간은 오래 걸리지만 보다 많은 균수를 유지하였다. YPD 액체배지에 알코올 농도 10%와 glucose 60% 그리고 NaCl 8%가 포함된 배지에서 내성을 확인할 수 있었다. YPD(glucose 25%)배지에서 배양한 효모의 세포질 단백질을 추출하여 ${\beta}$-glucosidase와 esterase의 활성을 측정한 결과 시판효모보다 우수한 활성을 나타냈다. 이러한 결과를 통해 선발된 Y297는 약주제조에 적합한 종균효모로써의 가능성을 확인할 수 있었다.

Keywords

References

  1. 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 https://doi.org/10.4014/mbl.1501.01002
  2. Lee SR (1986) Korean Fermentation Foods. Eeha women's university press, Seoul, Korea, p 224-294
  3. Shin KR, Kim BC, Wang JY (1999) Characterization of Yakju prepared with yeasts from fruits. J Korean Soc Food Sci Nutr, 28, 794-800
  4. 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 https://doi.org/10.1007/s11274-006-9302-6
  5. 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
  6. 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 https://doi.org/10.1016/S0168-1605(02)00144-7
  7. 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
  8. Schade B, Jansen G, Whiteway M, Entian KD, Thomas DY (2004) Clod adaption in budding yeast. Mol Biol Cell, 15, 5492-5502 https://doi.org/10.1091/mbc.E04-03-0167
  9. Aguilera J, Randez-Gil F, Prieto JA (2007) Cold response in Saccharomyces cerevisiae : new functions for old mechanisms. FEMS Microbiol Rev, 31, 327-341 https://doi.org/10.1111/j.1574-6976.2007.00066.x
  10. 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 https://doi.org/10.1128/AEM.66.2.744-753.2000
  11. Mason AB, Dufour JP (2000) Alcohol acetyltransferase and the significance of ester synthesis in yeast. Yeast, 16, 1287-1298 https://doi.org/10.1002/1097-0061(200010)16:14<1287::AID-YEA613>3.0.CO;2-I
  12. 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
  13. 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
  14. 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 https://doi.org/10.1007/s002530051662
  15. 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 https://doi.org/10.1074/jbc.M512028200
  16. 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 https://doi.org/10.1128/AEM.69.9.5228-5237.2003
  17. 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 https://doi.org/10.1271/bbb1961.55.2153
  18. 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
  19. 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 https://doi.org/10.1016/j.fm.2010.12.001
  20. 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
  21. 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 https://doi.org/10.1128/AEM.00503-06
  22. 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
  23. 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 https://doi.org/10.1016/S0168-1605(02)00149-6
  24. 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
  25. 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 https://doi.org/10.1016/j.micres.2014.04.007
  26. 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 https://doi.org/10.1016/j.jbiotec.2015.02.033

Cited by

  1. 저온 적응성 효모와 발효온도에 따른 약주의 품질특성 변화 vol.23, pp.5, 2015, https://doi.org/10.11002/kjfp.2016.23.5.666
  2. 국내 생막걸리에서 분리한 야생 효모의 특성 vol.24, pp.7, 2017, https://doi.org/10.11002/kjfp.2017.24.7.1043