The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
권호 표지
DOI QR코드

DOI QR Code

Characterization of Yeast for Soju (Distilled Spirits) from Korean Traditional Nuruk

국내 전통누룩에서 분리한 증류식 소주용 효모의 특성

  • Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Kim, Chan-Woo (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Takamine, Kazunori (Faculty of Agriculture, Kagoshima University)
  • 최한석 (국립농업과학원 발효식품과) ;
  • 강지은 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과) ;
  • 김찬우 (국립농업과학원 발효식품과) ;
  • Received : 2015.06.23
  • Accepted : 2015.06.28
  • Published : 2015.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

The occurrence and characterization of yeast isolated from Korean traditional nuruk were investigated. Sequences of the D1/D2 domain of the 26S rDNA were identical for a strain examined and had a similarity value of 100% compared to sequences of the type strain of Saccharomyces cerevisiae (NRRL Y-12632). The isolate able to assimilate with trehalose, raffinose, and methyl-glucoside assimilate was also capable of glucose, galactose, maltose, and sucrose fermentation. It did not proliferate at $40^{\circ}C$ or above, but was able to grow in concentration of 50% glucose and 10% NaCl. By combining nucleotide sequence, morphological observation, and physiological characteristics, the isolate was identified as S. cerevisiae.

본 연구에서는 국내 전통누룩에서 분리한 증류식 소주용 효모의 생리적 특성을 조사하고 동정하였다. 분리균(N4)의 26S rDNA-D1/D2 염기배열은 Saccharomyces cerevisiae 표준균주(NRRL Y-12632)와 100% 상동성을 나타내었고 다극출아에 의해서 증식하였다. Glucose, galactose, maltose, sucrose를 발효할 수 있으며 trehalose, raffinose, methylglucoside를 자화할 수 있었다. $40^{\circ}C$ 이상에서는 증식하지 못했으며 50% glucose와 10% NaCl 농도에서 성장할 수 있었다. 염기배열, 형태관찰 및 생리적 특성을 종합하여 분리균을 S. cerevisiae로 동정하였다.

Keywords

References

  1. Ishikawa T. Component. In: Yoshizawa Y, Ishikawa TA, Tadenuma M, Nagasawa M, Nagami K, editors. Encyclopedia of brewing and fermentation food. Tokyo: Asakura Publishing; 2004. p. 70-82.
  2. Brewing Society of Japan. Component of the alcoholic beverages. Tokyo: Brewing Society of Japan; 1999.
  3. Hong SB, Lee M, Kim DH, Varga J, Frisvad JC, Perrone G, Gomi K, Yamada O, Machida M, Houbraken J, et al. Aspergillus luchuensis, an industrially important black Aspergillus in East Asia. PLoS One 2013;8:e63769. https://doi.org/10.1371/journal.pone.0063769
  4. Tomioka S. Brandy. In: Yoshizawa Y, Ishikawa TA, Tadenuma M, Nagasawa M, Nagami K, editors. Encyclopedia of brewing and fermentation food. Tokyo: Asakura Publishing; 2004. p. 288-301.
  5. Jo HC. Uli Sul Bijgi (Korean traditional liquor-making). Seoul: Nexus Press; 2005.
  6. Choi SI, Kang SA, Cheong C. Yeast selection for quality optimization of distilled spirits. J Kor Acad Industr Coop Soc 2013;14:3887-96.
  7. Yoshizki Y, Kim HM, Okutsu K, Ikenaga M, Tamaki H, Takamine K. "Nuruk", Korean traditional koji, as a possible material for producing Japanese Shochu. J Brew Soc Jpn 2015;110: 170-8.
  8. Choi HS, Jeong ST, Yeo SH, Kang JE. Brewing yeast Saccharomyces cerevisiae N4 and distillated liquor made there with. Korea Patent 2015; No. 10-2015-0070353.
  9. Marmur J. A procedure for the isolation of deoxyribonucleic acid from microorganisms. J Mol Biol 1961;3:208-18. https://doi.org/10.1016/S0022-2836(61)80047-8
  10. O'Donnell K. Fusarium and its near relatives. In: Reynolds DR, Taylor JW, editors. The fungal holomorph: mitotic, meiotic and pleomorphic speciation in fungal systematics. Wallingford: CAB International; 1993. p. 225-33.
  11. Altschul SF, Madden TL, Schaffer AA, Zhang J, Zhang Z, Miller W, Lipman DJ. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucleic Acids Res 1997;25:3389-402. https://doi.org/10.1093/nar/25.17.3389
  12. Kurtzman CP, Fell JW, Boekhout T. The Yeasts: a taxonomic study. 5th ed. Amsterdam: Elsevier; 2011.
  13. Barnett JA, Payne RW, Yarrow D. Yeasts: characteristics and identification. 3rd ed. Cambridge: Cambridge University Press; 2000.