Mycobiology

The Korean Society of Mycology (한국균학회)
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Microbiological Characteristics of Wild Yeast Strain Pichia anomala Y197-13 for Brewing Makgeolli

  • Kim, Hye Ryun (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Kim, Jae-Ho (Korean Alcoholic Beverage Research Center, Korea Food Research Institute) ;
  • Bai, Dong-Hoon (Department of Food Engineering, Dankook University) ;
  • Ahn, Byung Hak (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
  • Received : 2013.06.04
  • Accepted : 2013.09.12
  • Published : 2013.09.30
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Abstract

Makgeolli is a traditional cloudy-white Korean rice wine with an alcohol content of 6~7%. The present study investigated the morphological characteristics, carbon-utilizing ability, fatty acid composition, alcohol resistance, glucose tolerance, and flocculence of Saccharomyces cerevisiae Y98-5 and Pichia anomala Y197-13, non-S. cerevisiae isolated from Nuruk, which is used in brewing Makgeolli. Similar morphological characteristics were observed for both isolated wild yeast strains; and the carbon source assimilation of Y197-13 differed from that of other P. anomala strains. Strain Y197-13 was negative for D-trehalose, mannitol, arbutin, I-erythritol, and succinic acid. The major cellular fatty acids of strain Y197-13 included C18:2n6c (33.94%), C18:1n9c (26.97%) and C16:0 (20.57%). Strain Y197-13 was Crabtree-negative, with 60% cell viability at 12% (v/v) ethanol. The flocculation level of strain Y197-13 was 8.38%, resulting in its classification as a non-flocculent yeast.

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References

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