Browse > Article
http://dx.doi.org/10.4014/jmb.1011.11004

Characterization of Yakju Brewed from Glutinous Rice and Wild-Type Yeast Strains Isolated from Nuruks  

Kim, Hye-Ryun (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Kim, Jae-Ho (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Bae, Dong-Hoon (Department of Food Engineering, Dankook University)
Ahn, Byung-Hak (Korean Alcoholic Beverage Research Center, Korea Food Research Institute)
Publication Information
Journal of Microbiology and Biotechnology / v.20, no.12, 2010 , pp. 1702-1710 More about this Journal
Abstract
Korean traditional rice wines yakju and takju are generally brewed with nuruk as the source of the saccharogenic enzymes by natural fermentation. To improve the quality of Korean rice wine, the microorganisms in the nuruk need to be studied. The objective of this research was to improve the quality of Korean wine with the wild-type yeast strains isolated from the fermentation starter, nuruk. Only strain YA-6 showed high activity in 20% ethanol. Precipitation of Y89-5-3 was similar to that of very flocculent yeast (>80%) at 75.95%. Using 18S rRNA sequencing, all 10 strains were identified as Saccharomyces cerevisiae. Volatile compounds present in yakju were analyzed by gas chromatography-mass selective detector. The principal component analysis (PCA) of the volatile compounds grouped long-chain esters on the right side of the first principal component, PC1; these compounds were found in yakju that was made with strains YA-6, Y89-5-3, Y89-5-2, Y90-9, and Y89-1-1. On the other side of PC1 were short-chain esters; these compounds were found in wines that were brewed with strains Y183-2, Y268-3, Y54-3, Y98-4, and Y88-4. Overall, the results indicated that using different wild-type yeast strains in the fermentation process significantly affects the chemical characteristics of the glutinous rice wine.
Keywords
Yakju; glutinous rice; wild-type yeast strain; nuruk; volatile compounds;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
연도 인용수 순위
1 Shin, Y. D. and D. H. Cho. 1970. A study on the microflora changes during takju brewing. Korean J. Microbiol. 8: 53-64.
2 Shin, K. R., B. C. Kim, J. Y. Yang, and Y. D. Kim. 1999. Characterization of yakju prepared with yeasts from fruits 1. Volatile components in yakju during fermentation. J. Kor. Soc. Food Sci. Nutr. 28: 794-800.
3 Shin, K. R., B. C. Kim, J. Y. Yang, and Y. D. Kim. 1999. Characterization of yakju prepared with yeasts from fruits 2. Quality characteristics of yakju during fermentation. J. Kor. Soc. Food Sci. Nutr. 28: 801-804.
4 So, M. H., Y. S. Lee, and W. S. Noh. 1999. Changes in microorganisms and main components during takju brewing by a modified nuruk. Korean J. Food Nutr. 12: 226-232.
5 Park, Y. M., S. J. Kim, I. S. Hwang, K. H. Cho, and S. T. Jung. 2005. Physicochemical and sensory properties of jinyang-ju prepared with glutinous rice and nonglutinous rice. Korean J. Food Culture 20: 346-351.   과학기술학회마을
6 Rhee, S. J., C. Y. Lee, K. K. Kim, and C. H. Lee. 2003. Comparison of the traditional (samhaeju) and industrial (chongju) rice wine brewing in Korea. Food Sci. Biotechnol. 12: 242-247.
7 Seo, M. J. and S. R. Ryu. 2002. Screening and characteristics of ethanol tolerant strain Saccharomyces cerevisiae SE211. Korean J. Appl. Microbiol. Biotechnol. 30: 216-222.   과학기술학회마을
8 Shin, C. S., S. K. Lee, and Y. J. Park. 1996. Characteristics of the yeast strains isolated for improvement of Choungju quality. Agric. Chem. Biotechnol. 39: 9-15.
9 Park, J. W., K. H. Lee, and C. Y. Lee. 1995. Identification of filamentous molds isolated from Korean traditional nuruk and their amylolytic activies. Korean J. Appl. Microbiol. Biotechnol. 23: 737-746.
10 Lee, Z. S. and T. W. Lee. 1970. Studies on the microflora of takju brewing. Korean J. Microbiol. 8: 116-133.
11 Miller, G. L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426-428.   DOI
12 NTSTS Institute. 1997. Textbook of Alcoholic Beverage-Making, pp. 368-370. National Tax Service Technical Service Institute, Seoul, Korea.
13 Park, J. C., M. OK, J. Y. Cha, and Y. S. Cho. 2003. Isolation and identification of the high-glutathione producing Saccharomyces cerevisiae FF-8 from Korean traditional rice wine and optimal producing conditions. J. Korean Soc. Agric. Chem. Biotech. 46: 348-352.   과학기술학회마을
14 Kim, H. S. and T. S. Yu. 2000. Volatile flavor components of traditional Korean Nuruk produced by nuruk fungi. Korean J. Appl. Microbiol. Biotechnol. 28: 303-308.
15 Kim, H. R., S. J. Jo, S. J. Lee, and B. H. Ahn. 2008. Physicochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients. J. Food Sci. Technol. 40: 551-557.   과학기술학회마을
16 Kim, H. R., Y. H. Kwon, S. J. Jo, J. H. Kim, and B. H. Ahn. 2009. Characterization and volatile flavor components in glutinous rice wines prepared with different yeasts of nuruks. J. Food Sci. Technol. 41: 296-301.   과학기술학회마을
17 Kim, H. S., J. S. Hyun, J. Kim, H. P. Ha, and T. S. Yu. 1998. Enzymological characteristics and identification of useful fungi isolated from traditional Korean Nuruk. J. Microbiol. Biotechnol. 26: 456-464.
18 Kim, J. Y. and J. S. Koh. 2004. Fermentation characteristics of Jeju foxtail millet-wine by isolated alcoholic yeast and saccharifying mold. J. Korean Soc. Appl. Biol. Chem. 47: 85-91.   과학기술학회마을
19 Kim, J. Y. and J. S. Koh. 2004. Screening of brewing yeasts and saccharifying molds for foxtail millet-wine making. J. Korean Soc. Appl. Biol. Chem. 47: 78-84.   과학기술학회마을
20 Lee, S. R. 1986. Hankuk eui Balhyo Sikpum (Fermented Foods of Korea), pp. 222-294. Ewha Women's University, Seoul, Korea.
21 Chang, K. J. and T. J. Yu. 1981. Studies on the components of sokokju, and commercial yakju. Korean J. Food Sci. Technol. 13: 307-313.
22 American Society of Brewing Chemists. 2004. ASBC Methods of Analysis, 9th Ed. Microbiology Method Yeast-11.
23 Arctander, S. 1969. Perfume and Flavor Chemicals (Aroma Chemicals) I. Montclair, NJ, USA.
24 Arctander, S. 1969. Perfume and Flavor Chemicals (Aroma Chemicals) II. Montclair, NJ, USA.
25 Han, E. H., T. S. Lee, B. S. Noh, and D. S. Lee. 1997. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562.
26 Japan Sake Brewers Association. 1993. A Book with Notes National Tax Service Methods of Analysis, pp. 27-30, 4th Ed. Tokyo, Japan.
27 Jung, H. K., C. D. Park, H. H. Park, G. D. Lee, and I. S. Lee. 2006. Manufacturing and characteristics of Korean traditional liquor, Hahyangju, prepared by Saccharomyces cerevisiae HA3 isolated from traditional nuruk. J. Food Sci. Technol. 38: 659-667.
28 Zoecklein, B. W., K. C. Fugelsang, B. H. Gump, and F. S. Nury. 1995. Wine Analysis and Production. Chapman & Hall, New York, USA.
29 Kim, H. R., S. H. Baek, M. J. Seo, and B. H. Ahn. 2006. Feasibility of cheonghju brewing with wild type yeast strains from nuruks. Korean J. Appl. Microbiol. Biotechnol. 34: 244-249.   과학기술학회마을
30 Yuda, J. 1976. Volatile compounds from beer fermentation. J. Soc. Brew. Japan 71: 818-830.