• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.538-544
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• 1997

To utilize abundant poor persimmon fruits effectively, It was studied on alcohol fermentation strains which were isolated and indentified from poor persimmon fruits. The strains which had exellent alcohol production ability were analysized morphogical, cultural characteristics and identified Saccharomyces cerevisiae YJK 20, Sacachromyces kluveri DJ 97. Alcohol production ability between the isolated strains and industrial alcohol yeasts was compared in the YPD medium, persimmon extract medium. Isolated strains had high alcohol production ability in both of two medium, respectively. So it was expected that the strains. YKJ 20 and DJ 97 had good alcohol fermentation ability of persimmon fruits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.660-665
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• 2008

The aim of this work was to investigate the microbiological and physicochemical properties of the rice sourdough for Jeungpyun prepared by mixed culture of Saccharomyces cerevisiae (S. cerevisiae) and Leuconostoc mesenteroides (L. mesenteroides) strains. The rice sourdough was fermented with S. cerevisiae and L. mesenteroides strains in rice dough for 24 hours at $30^{\circ}C$. Growth of L. mesenteroides strain was decreased after inoculation, however, it increased again after 18 hours of dough fermentation, and the growth of S. cerevisiae showed a typical growth pattern. Also, total aerobic microorganisms counts in rice sourdough were decreased due to the produced organic acids and ethanol during dough fermentation. These products led to a favorable fermentative quotient (FQ; molar ratio between lactic to acetic acid) value of $1.9{\sim}3.2$ and more stable fermentation for rice sourdough formation. The expansion ratio and viscosity were considerably increased by mixed cultivation of S. cerevisiae and L. mesenteroides strains. Addition of the brown rice at 10% (w/w) to dough preparation increased the relative expansion ratio to the highest value.

• Food Science and Preservation
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• v.21 no.6
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• pp.851-858
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• 2014

Muscat Bailey A (MBA) wine was fermented using the indigenous Korean Saccahromyces cerevisiae strains S13 and D8, and the fermentation characteristics were compared with those of S. cerevisiae W-3, an industrial wine yeast. The strains S13 and D8 showed delayed alcohol fermentation compared with the W-3 strain, but the final alcohol contents of the S13 and D8 wines after fermentation were similar to those of the W-3 wine. The S13 wine showed significantly lower malic-acid content than the W-3 wine, but the D8 wine showed a similar level. Both the wines fermented using the S13 and D8 strains showed significantly lower acetaldehyde, methanol, and fusel oil contents, including n-propanol, iso-butyl alcohol, and iso-amyl alcohol, compared to the W-3 wine. Especially, the methanol content was 98.6 mg/L in the S13 wine and 112.0 mg/L in the D8 wine, which were much lower than 192.8 mg/L in the W-3 wine. The S13 wine obtained the highest score in terms of color among the three wines in the sensory evaluation, with lower Hunter's L, a, and b values compared to the W-3 wine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1215-1221
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• 2009

The purpose of this work was to improve the quality of Jeungpyun made with rice sourdough, which was prepared using a mixed culture of Saccharomyces cerevisiae (S. cerevisiae) and Leuconostoc mesenteroides (L. mesenteroides) strains, and to also develop a new process for Jeungpyun preparation using the rice sourdough. The Jeungpyun was manufactured through proofing for 3 hr at $30^{\circ}C$ and steaming steps after mixing the ingredients, including pre-fermented rice sourdough, rice powder and water. After proofing, the expansion ratio of the Jeungpyun dough ranged from 109 to 135% and the pH was decreased to pH 3.80$\sim$4.09. The volumes of the Jeungpyun samples prepared with rice sourdough were 18$\sim$45% greater than that of the control. In particular, the Jeungpyun made with rice sourdough containing 10% brown rice (CM-10) had a significantly greater volume (266 mL). Also the rice sourdough Jeungpyun samples had well developed dense porous structures compared to the control. According to sensory evaluations, the sample prepared with rice sourdough containing 10% brown rice was preferred. Finally, the physical quality (texture properties) and microbiological shelf-life of the Jeungpyun was improved by using the rice sourdough.