• Mycobiology
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• 제41권3호
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• pp.139-144
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• 2013

Makgeolli is a traditional cloudy-white Korean rice wine with an alcohol content of 6~7%. The present study investigated the morphological characteristics, carbon-utilizing ability, fatty acid composition, alcohol resistance, glucose tolerance, and flocculence of Saccharomyces cerevisiae Y98-5 and Pichia anomala Y197-13, non-S. cerevisiae isolated from Nuruk, which is used in brewing Makgeolli. Similar morphological characteristics were observed for both isolated wild yeast strains; and the carbon source assimilation of Y197-13 differed from that of other P. anomala strains. Strain Y197-13 was negative for D-trehalose, mannitol, arbutin, I-erythritol, and succinic acid. The major cellular fatty acids of strain Y197-13 included C18:2n6c (33.94%), C18:1n9c (26.97%) and C16:0 (20.57%). Strain Y197-13 was Crabtree-negative, with 60% cell viability at 12% (v/v) ethanol. The flocculation level of strain Y197-13 was 8.38%, resulting in its classification as a non-flocculent yeast.

• Journal of Microbiology and Biotechnology
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• 제22권12호
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• pp.1749-1757
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• 2012

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

• 천문학회보
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• 제23권
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• pp.13-13
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• 1998

• 물류혁신 컨퍼런스
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• 제13권1호
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• pp.197-206
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• 2005

• Journal of Gastric Cancer
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• 제13권3호
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• pp.196-197
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• 2013

• 정보관리연구
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• 제13권6호
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• pp.192-197
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• 1980

• Journal of Information Processing Systems
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• 제13권2호
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• pp.197-203
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• 2017

• East Asian mathematical journal
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• 제13권2호
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• pp.197-201
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• 1997

• 대한치과의사협회지
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• 제13권3호
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• pp.197-201
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• 1975

• 충청수학회지
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• 제26권1호
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• pp.197-211
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• 2013

We study some stability properties in discrete Volterra equations by employing to change Yoshizawa's results in [13] for the nonlinear equations into results for the nonlinear discrete Volterra equations with unbounded delay.