Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of low temperature-adapted Saccharomyces cerevisiae Y297 strain and fermentation temperature on the quality characteristics of Yakju

저온 적응성 효모와 발효온도에 따른 약주의 품질특성 변화

  • Seo, Dong-Jun (Department of Agro-food Resource, National Institute of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Department of Agro-food Resource, National Institute of Agricultural Science, RDA) ;
  • Mun, Ji-Young (Department of Agro-food Resource, National Institute of Agricultural Science, RDA) ;
  • Baek, Seong Yeol (Department of Agro-food Resource, National Institute of Agricultural Science, RDA)
  • 서동준 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 문지영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2016.08.24
  • Accepted : 2016.10.24
  • Published : 2016.10.30
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Abstract

The objective of this study was to evaluate the effects of low temperature-adapted Saccharomyces cerevisiae Y297 and fermentation temperatures on the quality of Yakju brewed. Physicochemical properties of Yakju brewed were compared pH, total acidity, ethanol, free amino acid, organic acid contents, and volatile flavor compounds in S. cerevisiae Y297 with control treatment. Cooked non-glutinous rice and saccharogenic amylase in koji were mixed with ethanol-producing yeasts and then fermented at $15^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ for 20 days. Yakju brewed using the Y297 treatment showed the highest ethanol yield (17.9%) at $20^{\circ}C$. Expression of heat shock protein (HSP) 104 was evaluated by immunoblotting as an indication of adaptation to low temperatures ($15^{\circ}C$); levels of the HSP104 protein were higher in the Y297 treatment than in the control. Organic acid analysis showed that the lactic acid content of Yakju brewed using the control was the highest at $25^{\circ}C$. Finally, free amino acid analysis showed that the Y297 treatment had a higher proportion of essential amino acids than the control. Overall, these results indicate that S. cerevisiae Y297 could be used as a suitable yeast for Yakju brewed under low temperature ($15^{\circ}C$) condition.

본 실험은 약주 제조 과정에서 효모와 발효온도에 따른 약주의 품질을 분석하였다. 약주의 이화학적 특성(pH, 총산, 에탄올, 유리 아미노산, 유기산, 향기 성분)을 조사하였다. 약주는 증자된 멥쌀에 입국과 효모를 넣고 각기 다른 온도($15^{\circ}C$, $20^{\circ}C$, $25^{\circ}C$)에서 20일간 발효하였다. $20^{\circ}C$에서 발효한 S. cerevisiae Y297 처리구는 다른 처리구에 비해 높은 알코올 생산성(17.9%)을 보였다. 온도관련 항체인 HSP104를 이용하여 면역반응을 확인한 결과, S. cerevisiae Y297 처리구는 대조구에 비해 저온에서 HSP104 단백질의 발현율이 높게 나타났다. 유기산 분석 결과, 대조구의 $25^{\circ}C$에서 젖산의 함량이 높게 분석되었다. 유리아미노산 분석 결과, 저온에서 S. cerevisiae Y297 처리구는 대조구에 비해 높은 필수 아미노산량을 확인할 수 있었다. 이러한 결과들을 통해 S. cerevisiae Y297 균주가 저온에서 제조하는 약주 생산에 사용할 수 있는 효모로써의 가능성을 확인할 수 있었다.

Keywords

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