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Isolation of Higher Alcohol-Producing Yeast as the Flavor Components and Determination of Optimal Culture Conditions  

Kwon, Dong-Jin (Department of Food Science, Wonju National College)
Kim, Wang-June (Korea Food Research Institute)
Publication Information
Food Science and Biotechnology / v.14, no.5, 2005 , pp. 576-580 More about this Journal
Abstract
Ten yeast strains affecting doenjang flavor were isolated from soybean fermented foods (traditional meju and doenjang), among which Zygosaccharomyces sp. Y-2-5, showing excellent growth, glucose consumption, pH, and flavor production, was selected. Higher alcohols produced by Zygosaccharomyces sp. Y-2-5 related to flavor were 2-propanol, 1-propanol, 2-methyl-1-propanol, 1-butanol, and 3.3-dimethyl-2-butanol. Optimal culture conditions for Zygosaccharomyces sp. Y-2-5 were 10% (w/v) NaCl, pH 4.0, 3.0% (w/v) glucose concentration, and inoculation time day 0 or 15 doenjang fermentation.
Keywords
yeast; Zygosaccharomyces; higher alcohols; optimal culture condition;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
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