Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

[RETRACTED] Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts

[논문철회] Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화

  • Kyu-Taek Choi (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Chun-Woo Park (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Su-Hyun Lee (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Ye-Na Lee (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Ji-Yun Oh (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jun-Su Choi (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Deokyeong Choe (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Sae-Byuk Lee (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2023.10.25
  • Accepted : 2023.11.06
  • Published : 2023.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to apply the technology of increasing the volatile aromatic compounds in wine through mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeasts to make distilled soju. The expectation was to induce changes in metabolites such as volatile aromatic compounds before the distillation process, followed by concentrating these compounds through distillation to enhance the odor property of distilled soju. Additionally, the study aimed to examine the impact of mixed fermentation with S. cerevisiae and non-Saccharomyces yeasts on distilled soju's free amino acid content. As a result, when Hanseniaspora uvarum yeast was used, there was an increase in the content of low molecular weight volatile aroma compounds, particularly esters. Distilled soju co-fermented with S. cerevisiae and H. uvarum SJ69 exhibited similar amino acid content to distilled soju single-fermented with S. cerevisiae. However, distilled soju co-fermented with S. cerevisiae and H. uvarum S6, a decrease in amino acid content. Sensory evaluation results indicated a higher odor score in distilled soju co-fermented with S. cerevisiae and H. uvarum S6, suggesting that the mixed fermentation technology utilizing H. uvarum could contribute to improving the quality of distilled soju in the future.

본 연구는 기존에 과실주 발효 시, non-Saccharomyces 효모를 혼합 발효하여 향기성분을 증가시키는 기술을 확대하여 단독 및 혼합 발효로 제조한 탁주 술덧의 향기성분을 증가시킨 후 증류 과정을 통해 주질을 향상시킬 수 있다는 이론을 검증하고자 한 연구이다. 연구를 진행하기 전, 예상한 것처럼, 혼합 발효 증류식 소주에서 과실향을 나타내는 저분자 ester 계열의 휘발성 향기성분들의 함량이 증가하는 것이 입증되었으며, H. uvarum 계열의 효모를 사용한 경우, HU SJ69 혼합 발효구는 S. cerevisiae 단독 발효구와 비슷한 아미노산 함량을 나타냈으나, HU S6 혼합 발효구의 경우, 아미노산 함량이 감소하는 것으로 나타났다. 관능검사 결과, 휘발성 향기성분이 증가한 HU S6 혼합 발효구에서 SC NY21을 사용한 다른 증류식 소주들과 비교하여 유의적으로 큰 차이를 나타내지는 않았지만, 조금 더 높은 향미 점수를 얻은 것을 통해, 향후 non-Saccharomyces 효모의 혼합 발효를 통한 증류식 소주의 품질을 향상시킬 수 있는 기초연구로써 중요한 의미를 가진다고 판단된다. 또한, H. uvarum 계열 효모의 경우에는 국내에서는 식품 원료로 등재되지 않았기 때문에, 향후 산업적 이용을 위한 안전성 검증 등의 연구가 추가되어야 할 것으로 사료된다.

Keywords

Acknowledgement

This research was supported by Kyungpook National University Research Fund, 2022.

References

  1. Ahmed H. Principles and Reactions of Protein Extraction, Purification, and Characterization. CRC Press, London, England, p 350-352 (2004)
  2. Borren E, Tian B. The important contribution of non-Saccharomyces yeasts to the aroma complexity of wine: A review. Foods, 10, 13 (2020)
  3. Brewing Society of Japan. Component of the Alcoholic Beverages. Shin Nippon Printing Co. Ltd., Tokyo, Japan, p 50-62 (1999)
  4. Canonico L, Comitini F, Oro L, Ciani M. Sequential fermentation with selected immobilized non-Saccharomyces yeast for reduction of ethanol content in wine. Front Microbiol, 7, 278 (2016)
  5. Choi HS, Kang JE, Jeong ST, Kim CW, Baek SY, Yeo SH. Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk. Korean J Food Preserv, 24, 714-724 (2017) https://doi.org/10.11002/kjfp.2017.24.5.714
  6. Choi HS, Kim EG, Kang JE, Yeo SH, Jeong ST, Kim CW. Effect of organic acids addition to fermentation on the brewing characteristics of Soju distilled from rice. Korean J Food Sci Technol, 47, 579-585 (2015) https://doi.org/10.9721/KJFST.2015.47.5.579
  7. Choi JS, Choi KT, Kim CW, Park HD, Lee SB. Fermentation characteristics of Yakju depending on the added amount and steam-cooking treatment of Jerusalem artichoke (Helianthus tuberosus L.). Korean J Food Preserv, 30, 155-169 (2023) https://doi.org/10.11002/kjfp.2023.30.1.155
  8. Choi KT, Lee SB, Choi JS, Park HD. Influence of different pretreatments and chaptalization types on the organoleptic properties including volatile aromatic compounds and antioxidant activity of apricot (Prunus armeniaca L.) wine. Ital J Food Sci, 32, 912-927 (2020)
  9. Choi SI, Kang SA, Cheong C. Yeast selection for quality optimization of distilled spirits. J Korea Acad Industr Coop Soc, 14, 3887-3896 (2013)
  10. Ellis DJ, Kerr ED, Schenk G, Schulz BL. Metabolomics of non-Saccharomyces yeasts in fermented beverages. Beverages, 8, 41 (2022)
  11. Fan G, Teng C, Xu D, Fu Z, Minhazul KAHM, Wu Q, Liuu P, Yang R, Li X. Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae. J Biosci Bioeng, 128, 564-570 (2019) https://doi.org/10.1016/j.jbiosc.2019.05.002
  12. Hong YA, Park HD. Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: Potential use of Hanseniaspora uvarum as a starter culture. Food Microbiol, 34, 207-214 (2013) https://doi.org/10.1016/j.fm.2012.12.011
  13. Jeong HS, Lee SB, Yeo SB, Kim DH, Choi JS, Kim DH, Yeo SH, Park DH. Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin. Korean J Food Preserv, 24, 472-482 (2017) https://doi.org/10.11002/kjfp.2017.24.3.472
  14. Kim DH, Lee SB, Jeon JY, Park HD. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider. Int J Food Microbiol, 290, 193-204 (2019) https://doi.org/10.1016/j.ijfoodmicro.2018.10.002
  15. Kim WK, Lee SJ. Changes in volatile compounds in rice-based distilled soju aged in different types of containers. Korean J Food Sci Technol, 51, 543-550 (2019)
  16. Kim WK, Lee SJ. Sensory characteristics and preferences of rice-based distilled soju aged in different types of containers using Check-All-That-Apply (CATA). Korean J Food Sci Technol, 54, 362-368 (2022)
  17. Lee DH, Lee YS, Seo JS, Won SY, Cho CH, Park IT, Kim TW, Kim JH. Qualities of distilled liquor using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk. Korean J Food Sci Technol, 49, 279-285 (2017)
  18. Lee JW, Kang SA, Cheong C. Quality characteristics of distilled alcohols prepared with different fermenting agents. J Korean Soc Appl Biol Chem, 58, 275-283 (2015) https://doi.org/10.1007/s13765-015-0028-8
  19. Lee SB, Banda C, Park HD. Effect of inoculation strategy of non-Saccharomyces yeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines. Aust J Grape Wine Res, 25, 384-395 (2019) https://doi.org/10.1111/ajgw.12405
  20. Lee SB, Kim DH, Park HD. Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287. Appl Microbiol Biotechnol, 100, 7853-7863 (2016)
  21. Lee SB, Park HD. Isolation and investigation of potential non-Saccharomyces yeasts to improve the volatile terpene compounds in Korean Muscat Bailey A wine. Microorganisms, 8, 1552 (2020)
  22. Liang Z, Lin X, He Z, Su H, Li W, Ren X. Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine. Food Microbiol, 90, 103467 (2020)
  23. Moreira N, Pina C, Mendes F, Couto JA, Hogg T, Vasconcelos I. Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications. Food Control, 22, 662-667 (2011)
  24. Park HD, Choi KT, Park CW, Lee JY, Lee SB. Novel Saccharomyces cerevisiae strain and uses thereof. Korea Patent No 10-2224669 (2021)
  25. Prior KJ, Bauer FF, Divol B. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine. Food Microbiol, 79, 75-84 (2019) https://doi.org/10.1016/j.fm.2018.12.002
  26. Schmidt CV, Olsen K, Mouritsen OG. Umami potential of fermented beverages: Sake, wine, champagne, and beer. Food Chem, 360, 128971 (2021)
  27. Tian Y, Huang J, Xie T, Huang L, Zhuang W, Zheng Y, Zheng B. Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing. Food Chem, 203, 456-464 (2016) https://doi.org/10.1016/j.foodchem.2016.02.116
  28. Tufariello M, Fragasso M, Pico J, Panighel A, Castellarin SD, Flamini R, Grieco F. Influence of non-Saccharomyces on wine chemistry: A focus on aroma-related compounds. Molecules, 26, 644 (2021)
  29. Weng W, Zheng H, Su W. Characterization of edible films based on tilapia (Tilapia zillii ) scale gelatin with different extraction pH. Food Hydrocoll, 41, 19-26 (2014)
  30. Yoshizawa Y, IshikawaTA, Tadenuma M, Nagasawa M, Nagami K. Encyclopedia of Brewing and Fermentation Food. Asakura Publishing Co. Ltd., Tokyo, Japan, p 70-366 (2004)
  31. Zhao Y, Liu S, Yang Q, Liu X, Xu Y, Zhou Z, Han X, Mao J. Effects of simultaneous inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae jiangnan1# on overall quality, flavor compounds, and sensory analysis of Huangjiu. Food Biosci, 53, 102539