Mycobiology

The Korean Society of Mycology (한국균학회)
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Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5

  • Kim, Hye Ryun (Traditional Alcoholic Beverage Research Team, Korea Food Research Institute) ;
  • Kim, Jae-Ho (Traditional Alcoholic Beverage Research Team, Korea Food Research Institute) ;
  • Ahn, Byung Hak (Traditional Alcoholic Beverage Research Team, Korea Food Research Institute) ;
  • Bai, Dong-Hoon (Department of Food Engineering, Dankook University)
  • Received : 2014.07.28
  • Accepted : 2014.09.22
  • Published : 2014.12.31
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Abstract

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentation of raw materials by molds and yeasts present in nuruk, a Korean fermentation starter. In this study, makgeolli was brewed using the wild yeast strain Saccharomyces cerevisiae Y98-5, and temporal changes in the metabolites during fermentation were analyzed by ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. The resultant data were analyzed by partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, organic acids, sugar alcohols, small peptides, and nucleosides, were obviously altered by increasing the fermentation period. Changes in these metabolites allowed us to distinguish among makgeolli samples with different fermentation periods (1, 2, 3, 6, 7, and 8 days) on a PLS-DA score plot. In the makgeolli brewed in this study, the amounts of tyrosine ($463.13{\mu}g/mL$) and leucine ($362.77{\mu}g/mL$) were high. Therefore, our results indicate that monitoring the changes in metabolites during makgeolli fermentation might be important for brewing makgeolli with good nutritional quality.

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References

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