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http://dx.doi.org/10.11002/kjfp.2016.23.5.666

Effects of low temperature-adapted Saccharomyces cerevisiae Y297 strain and fermentation temperature on the quality characteristics of Yakju  

Seo, Dong-Jun (Department of Agro-food Resource, National Institute of Agricultural Science, RDA)
Yeo, Soo-Hwan (Department of Agro-food Resource, National Institute of Agricultural Science, RDA)
Mun, Ji-Young (Department of Agro-food Resource, National Institute of Agricultural Science, RDA)
Baek, Seong Yeol (Department of Agro-food Resource, National Institute of Agricultural Science, RDA)
Publication Information
Food Science and Preservation / v.23, no.5, 2016 , pp. 666-672 More about this Journal
Abstract
The objective of this study was to evaluate the effects of low temperature-adapted Saccharomyces cerevisiae Y297 and fermentation temperatures on the quality of Yakju brewed. Physicochemical properties of Yakju brewed were compared pH, total acidity, ethanol, free amino acid, organic acid contents, and volatile flavor compounds in S. cerevisiae Y297 with control treatment. Cooked non-glutinous rice and saccharogenic amylase in koji were mixed with ethanol-producing yeasts and then fermented at $15^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ for 20 days. Yakju brewed using the Y297 treatment showed the highest ethanol yield (17.9%) at $20^{\circ}C$. Expression of heat shock protein (HSP) 104 was evaluated by immunoblotting as an indication of adaptation to low temperatures ($15^{\circ}C$); levels of the HSP104 protein were higher in the Y297 treatment than in the control. Organic acid analysis showed that the lactic acid content of Yakju brewed using the control was the highest at $25^{\circ}C$. Finally, free amino acid analysis showed that the Y297 treatment had a higher proportion of essential amino acids than the control. Overall, these results indicate that S. cerevisiae Y297 could be used as a suitable yeast for Yakju brewed under low temperature ($15^{\circ}C$) condition.
Keywords
low temperature; Saccharomyces cerevisiae; Yakju; fermentation; heat shock protein;
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Times Cited By KSCI : 12  (Citation Analysis)
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