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http://dx.doi.org/10.11002/kjfp.2015.22.6.908

Characteristics of yeast with low temperature adaptation for Yakju brewed  

Seo, Dong-Jun (Fermented Food Division, Department of Agro-food Resource, NAAS, RDA)
Yeo, Soo-Hwan (Fermented Food Division, Department of Agro-food Resource, NAAS, RDA)
Mun, Ji-Young (Fermented Food Division, Department of Agro-food Resource, NAAS, RDA)
Jung, Woo-Jin (Division of Applied Bioscience and Biotechnology, Institute of Environmentally-Friendly Agriculture, Chonnam National University)
Cho, Yong Sik (Fermented Food Division, Department of Agro-food Resource, NAAS, RDA)
Baek, Seong Yeol (Fermented Food Division, Department of Agro-food Resource, NAAS, RDA)
Publication Information
Food Science and Preservation / v.22, no.6, 2015 , pp. 908-914 More about this Journal
Abstract
The objectives of this study were to isolate and characterize low temperature adaptation yeast and to obtain suitable yeasts strains for manufacturing Yakju. In this study, we isolated 482 wild yeasts from fermented foods. Out of these, 5 yeast strains were selected based on increased growth at low temperature ($15^{\circ}C$) and high ${\beta}$-glucosidase activity. To screen the aromatic level of isolates, media containing cerulenin and 5,5,5-trifluor-DL-leucine (TFL) were used. Y297 strain demonstrated tolerance against TFL and produced more than 13% alcohol. Y297 strain was identified a Saccharomyces cerevisiae based on the 26S rDNA gene sequences. Maximum cell growth was observed after 19 hr and 38 hr of incubation at $25^{\circ}C$ and $15^{\circ}C$, respectively. The exponential phase was followed by a lengthy stationary phase, at $15^{\circ}C$, when the cells remained high viable. Y297 strain demonstrated tolerance against alcohol (10%), glucose (60%) and salt(NaCl, 8%). ${\beta}$-glucosidase and esterase activity in Y297 were higher than those of controls at $15^{\circ}C$. Overall, these results indicated that using wild yeast strain, isolated from fermented food, affects the chemical characteristics of the brewed Yakju.
Keywords
low temperature; Saccharomyces cerevisiae; Yakju; aromatic compounds;
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