한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제39권12호
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  • Pages.1860-1866
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  • 2010
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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야생효모의 분리, 동정과 이를 이용한 오미자 발효주의 이화학 및 관능 특성의 비교

Isolation and Identification of Wild Yeasts from Schizandra (Schizandra chinensis) for Wine Production and Its Characterization for Physicochemical and Sensory Evaluations

  • 이시형 (농림수산식품기술기획평가원 기술기획실) ;
  • 박혜경 (영남대학교 식품공학과) ;
  • 김명희 (영남대학교 식품공학과)
  • Lee, Si-Hyung (Technology Planning Office, Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forest and Fisheries) ;
  • Park, Hae-Kyung (Dept. of Food Science and Technology, Yeungnam University) ;
  • Kim, Myung-Hee (Dept. of Food Science and Technology, Yeungnam University)
  • 투고 : 2010.10.25
  • 심사 : 2010.11.23
  • 발행 : 2010.12.31
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초록

오미자로부터 야생효모 Saccharomyces cerevisiae(S. cerevisiae) SH8094와 S. cerevisiae SH2855를 분리, 동정하였으며, 이 효모를 이용하여 오미자 발효주를 제조하였다. 야생효모 S. cerevisiae SH8094와 S. cerevisiae SH2855를 이용한 오미자 발효주와 시판효모 Lalvin 1118을 이용한 오미자 발효주의 이화학 특징과 관능 특성을 비교 분석하였다. 그 결과, 야생효모 S. cerevisiae SH8094로 제조한 오미자 발효주가 pH 2.8, 산도 1.1%, 당도 14.5oBrix, 알코올 함량 9%를 나타냈으며, 목넘김, 종합적 기호도에 있어서 높은 점수를 얻었다. 또한 오미자로부터 분리된 야생효모 S. cerevisiae SH8094와 S. cerevisiae SH2855를 이용하여 만든 오미자 발효주와 상업적으로 판매되는 오미자 발효주의 관능 특성을 비교한 결과, 생오미자에서 분리된 야생효모 S. cerevisiae SH8094로 제조한 오미자 발효주가 상업적으로 판매되는 오미자주보다 향, 색, 종합적 기호도에 있어서 우수하게 나타났다. 이로써 오미자로부터 분리한 효모 S. cerevisiae SH8094를 이용한 우수한 오미자 발효주 제조의 가능성을 확인하였다.

The purpose of this research was to characterize physicochemical properties and sensory evaluation of schizandra wines fermented by the yeasts, Sacchromyces cerevisiae SH8094 (S. cerevisiae SH8094) and Sacchromyces cerevisiae SH2855 (S. cerevisiae SH2855) isolated from schizandra fruits and stems and compare these results with the results from commercial activated yeast (Lalvin 1118) and a commercial schizandra wine. Three different schizandra wines fermented by S. cerevisiae SH8094, S. cerevisiae SH2855, and Lalvin 1118 showed similar results in pH and titratable acidity. On the other hand, the schizandra wines fermented by S. cerevisiae SH8094 and S. cerevisiae SH2855 showed high brix ($14^{\circ}$brix), low alcohol content (9%), and low yeasts count (4.1 log CFU/mL), compared with the schizandra wine fermented by Lalvin 1118. Both schizandra wines made with S. cerevisiae SH8094 and S. cerevisiae SH2855 showed higher scores in swallowing and overall acceptability than the schizandra wine made with Lalvin 1118. When compared with a commercial schizandra wine, the schizandra wine fermented with S. cerevisiae SH8094 showed better qualities in aroma ($6.65{\pm}1.47$), color ($7.53{\pm}1.14$), and overall acceptability ($6.76{\pm}1.03$). In conclusion, S. cerevisiae SH8094 which was isolated from schizandra fruits and stems has a high potential in schizandra wine fermentation.

키워드

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피인용 문헌

  1. Quality Characteristics and Antioxidant Activity of Makgeolli Supplemented with Omija Berries (Schizandra chinensis Baillon) vol.47, pp.3, 2015, https://doi.org/10.9721/KJFST.2015.47.3.328
  2. Effect of Rice Flour Sourdough Fermented with Omija (Schizandra chinensis) Extract on Quality Characteristics of Bread vol.47, pp.6, 2015, https://doi.org/10.9721/KJFST.2015.47.6.704
  3. Screening of Biogenic Amine Non-Producing Yeast and Optimization of Culture Conditions Using Statistical Method for Manufacturing Black Raspberry Wine vol.44, pp.4, 2015, https://doi.org/10.3746/jkfn.2015.44.4.592
  4. Identification of characterization and statistical optimization of medium constituent for Bacillus subtilis SCJ4 isolated from Korean traditional fermented food vol.51, pp.1, 2015, https://doi.org/10.7845/kjm.2015.5004
  5. 야생 효모 종류에 따른 알코올 발효 특성 vol.43, pp.3, 2010, https://doi.org/10.4014/mbl.1507.07002