The Korean Journal of Mycology (한국균학회지)

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

DOI QR Code

Microbiological Characteristics of Alcoholfermenting Wild Yeast, Aureobasidium pullulans P-1 and Its Makgeolli Fermentation Characteristics

알코올 발효성 야생 효모, Aureobasidium pullulans P-1의 균학적 특성과 막걸리 발효 특성

  • Hong, Yong-Cheol (Quality Control Team, Seoul Jangsoo Co. Ltd.) ;
  • Han, Sang-Min (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Lee, Jong-Soo (Department of Biomedicinal Science and Biotechnology, Paichai University)
  • 홍용철 (서울 장수 주식회사 품질관리부) ;
  • 한상민 (배재대학교 바이오.의생명공학과) ;
  • 이종수 (배재대학교 바이오.의생명공학과)
  • Received : 2018.07.02
  • Accepted : 2018.07.30
  • Published : 2018.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

The goal of this study was to investigate the microbiological characteristics of the ethanol-producing wild yeast, Aureobasidium pullulans P-1, isolated from flowers growing near the Yedang reservoir, Chungnam province, Korea, and in addition, to optimize its fermentation ability for the production of Makgeolli. A. pullulans P-1 was oval-shaped, and formed ascospores and pseudomycelium. The P-1 strain was a halophilic and sugar tolerant yeast which grew in 15% NaCl and 50% glucose-containing yeast extract-peptone-dextrose media. The P-1 strain was also resistant to 20% ethanol. Changes of the physicochemical properties during Makgeolli fermentation by A. pullulans P-1 were investigated. A maximum of 8.45% ethanol was obtained when a mixture of cooked rice, 150% water, and 35% ipguk per cooked rice was fermented by 5% A. pullulans P-1 culture broth at $25^{\circ}C$ for 10 days. Antihypertensive angiotensin I-converting enzyme inhibitory activity in the Makgeolli ferment produced by A. pullulans P-1 reached a high of 71.1% after 10 days.

본 연구는 알코올 발효능이 우수한 야생 효모를 막걸리 발효에 응용할 목적으로 충남 예산군 예당저수지 야생화에서 분리한 비병원성 야생 효모들 중 에탄올 생산 우수 효모로 선발한 Aureobasidium pullulans P-1의 균학적 특성과 막걸리 발효 조건을 조사하였다. A. pullulans P-1는 출아에 의해 영양증식을 하였고 자낭포자를 생성하는 유포자 효모로서 내당성과 에탄올 내성이 강한 호염성 야생 효모이었다. A. pullulans P-1의 yeast extract-peptone-dextrose 배양액을 주모로 증자미와 입국과 물이 혼합된 술밑에 5% 첨가한 후 $25^{\circ}C$에서 1~10일간 발효시키면서 발효 중의 이화학적 성질의 변화를 조사한 결과, 에탄올 함량은 $25^{\circ}C$로 10일간 발효시켰을 때 가장 많은 8.45%를 생성하였고 관능 특성이 우수하였으며 항고혈압 활성 안지오텐신 전환효소 저해활성이 71.1%로 높았다.

Keywords

References

  1. Lee JS, Yi SH, Kwon SJ, Ahn C, Yoo JY. Enzyme activities and physiological functionality of yeasts from traditional Meju. Korean J Appl Microbiol Biotechnol 1997;25:448-53.
  2. Kim JH, Kim NM, Lee JS. Physiological characteristics and ethanol fermentation of thermotolerant yeast Saccharomyces cerevisiae OE-16 from traditional Meju. Korean J Food Nutr 1999;12:490-5.
  3. Min JH, Ryu JJ, Kim HK, Lee JS. Isolataion and identification of yeasts from wild flowers in Gyejoksan, Oseosan and Baekamsan of Korea. Kor J Mycol 2013;41:47-51. https://doi.org/10.4489/KJM.2013.41.1.47
  4. Hyun SH, Mun HY, Lee HB, Kim HK, Lee JS. Isolation of yeasts from wild flowers in Gyonggi-do province and Jeju island in Korea and the production of anti-gout xanthine oxidase inhibitor. Korean J Microbiol Biotechnol 2013;41:383-90. https://doi.org/10.4014/kjmb.1309.09002
  5. Hyun SH, Min JH, Lee HB, Kim HK, Lee JS. Isolation and diversity of yeasts from wild flowers in Ulleungdo and Yokjido, Korea. Kor J Mycol 2014;42:28-33. https://doi.org/10.4489/KJM.2014.42.1.28
  6. Hyun SH, Lee JK, Park WJ, Kim HK, Lee JS. Isolation and diversity of yeasts from fruits and flowers of orchard in Sinam-myeon, Yesan-gun, Chungcheongnam-do, Korea. Kor J Mycol 2014;42:21-7. https://doi.org/10.4489/KJM.2014.42.1.21
  7. Hyun SH, Han SM, Lee JS. Isolation and physiological functionality of yeasts from wild flowers in Seonyudo of Gogunsanyeoldo, Jeollabuk-do, Korea. Kor J Mycol 2014;42:201-6. https://doi.org/10.4489/KJM.2014.42.3.201
  8. Han SM, Hyun SH, Lee JS. Isolation and identification of yeasts from wild flowers in Deogyu mountain and their physiological functionalities. Kor J Mycol 2015;43:47-52. https://doi.org/10.4489/KJM.2015.43.1.47
  9. Han SM, Han JW, Bae SM, Park WJ, Lee JS. Isolation and identification of wild yeasts from soils of paddy fields in Daejeon metropolitan city and Chungcheongnam-do, Korea. Kor J Mycol 2016;44:1-7. https://doi.org/10.4489/KJM.2016.44.1.1
  10. Han SM, Lee SY, Kim HK, Lee JS. Characterization of wild yeasts isolated from leaves obtained from Mt. Daedun and Mt. Chilgap, Korea. Kor J Mycol 2017;45:31-42.
  11. Hyun SH, Han SM, Kim HK, Lee JS. Yeast diversity of wild flowers in mountains of Korea and their physiological functionalities. Kor J Mycol 2015;43:137-41.
  12. Han SM, Hyun SH, Lee HB, Lee HW, Kim HK, Lee JS. Isolation and identification of yeasts from wild flowers collected around Jangseong lake in Jeollanam-do, Republic of Korea, and characterization of the unrecorded yeast Bullera coprosmaensis. Mycobiology 2015;43:266-71. https://doi.org/10.5941/MYCO.2015.43.3.266
  13. Han SM, Lee JS. Isolation and identification of wild yeasts from soils of an herb park in Seoul metropolitan city and characteristics of unrecorded yeasts. Kor J Mycol 2016;44:108-12.
  14. Han SM, Kim HK, Lee HB, Lee JS. Isolation and identification of wild yeasts from freshwaters and soils of Nakdong and Yeongsan river, Korea, with characterization of two unrecorded yeasts. Kor J Mycol 2016;44:350-4.
  15. Han SM, Jeon SJ, Lee HB, Lee JS. Screening of ${\gamma}$-aminobutyric acid (GABA)-producing wild yeasts and their microbiological characteristics. Kor J Mycol 2016;44:87-93.
  16. Bae SM, Han SM, Lee JS. Screening of anti-inflammatory compound-producing wild yeasts and their microbiological characteristics. Kor J Mycol 2017;45:212-23.
  17. Min JH, Kim YH, Kim JH, Choi SY, Lee JS, Kim HK. Comparison of microbial diversity of Korean commercial Makgeolli showing high ${\beta}$-glucan content and high antihypertensive activity, respectively. Mycobiology 2012;40:138-41. https://doi.org/10.5941/MYCO.2012.40.2.138
  18. Kang MG, Kim JH, Ahn BH, Lee JS. Characterization of new antihypertensive angiotensin I-converting enzyme inhibitory peptides from Korean traditional rice wine. J Microbiol Biotechnol 2012;22:339-42. https://doi.org/10.4014/jmb.1109.09015
  19. Song JH, Baek SY, Lee DH, Jung JH, Kim HK, Lee JS. Screening of fungal nuruk and yeast for brewing of Gugija-Liriope tuber traditional rice wine and optimal fermentation condition. Kor J Mycol 2011;39:78-84. https://doi.org/10.4489/KJM.2011.39.1.078
  20. Min JH, Baek SY, Lee JS, Kim HK. Changes of yeasts and bacterial flora during the storage of Korean traditional Makgeolli. Kor J Mycol 2011;39:151-3. https://doi.org/10.4489/KJM.2010.39.2.151
  21. de Felice DV, Solfrizzo M, De Curtis F, Lima G, Visconti A, Castoria R. Strains of Aureobasidium pullulans can lower ochratoxin A contamination in wine grapes. Phytopathology 2008;98:1261-70. https://doi.org/10.1094/PHYTO-98-12-1261
  22. Kim YH, Min JH, Kang MG, Kim JH, Ahn BH, Kim HK, Lee JS. Physicochemical properties, lactic acid bacteria content and physiological functionalities of Korean commercial Makgeolli. Korean J Microbiol Biotechnol 2012;40:325-32. https://doi.org/10.4014/kjmb.1207.07006
  23. Han KH, Lee JC, Lee GS, Kim JH, Lee JS. Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato. Korean J Food Sci Technol 2002;34:673-7.
  24. Lee DH, Park WJ, Lee BC, Lee JC, Lee DH, Lee JS. Manufacture and pysiological functionality of Korean traditional wine by using Gugija (Lycii fructus). Korean J Food Sci Technol 2005;37:789-94.
  25. Kim JH, Lee DH, Lee SH, Choi SY, Lee JS. Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, Yakju. J Biosci Bioeng 2004;97:24-8. https://doi.org/10.1016/S1389-1723(04)70160-7
  26. Lee DH, Kang HY, Lee YS, Cho CH, Kim SJ, Lee JS. Effects of yeast and nuruk on the quality of Korean Yakju. Korean J Microbiol Biotechnol 2011;39:274-80.