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http://dx.doi.org/10.4489/KJM.2015.43.3.196

Characterization of Yeast for Soju (Distilled Spirits) from Korean Traditional Nuruk  

Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science)
Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science)
Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science)
Kim, Chan-Woo (Fermented Food Science Division, National Academy of Agricultural Science)
Takamine, Kazunori (Faculty of Agriculture, Kagoshima University)
Publication Information
The Korean Journal of Mycology / v.43, no.3, 2015 , pp. 196-199 More about this Journal
Abstract
The occurrence and characterization of yeast isolated from Korean traditional nuruk were investigated. Sequences of the D1/D2 domain of the 26S rDNA were identical for a strain examined and had a similarity value of 100% compared to sequences of the type strain of Saccharomyces cerevisiae (NRRL Y-12632). The isolate able to assimilate with trehalose, raffinose, and methyl-glucoside assimilate was also capable of glucose, galactose, maltose, and sucrose fermentation. It did not proliferate at $40^{\circ}C$ or above, but was able to grow in concentration of 50% glucose and 10% NaCl. By combining nucleotide sequence, morphological observation, and physiological characteristics, the isolate was identified as S. cerevisiae.
Keywords
Distilled spirits; Nuruk; Saccharomyces cerevisiae; Soju;
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