• Applied Biological Chemistry
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• v.16 no.2
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• pp.78-84
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• 1973

The strains of 297 yeasts were isolated in TakJoo mashes of 12 breweries not using the cultivated yeast and then brewing test with each yeast were carried out. The strains of 7 yeasts that have high fermentative ability among the isolated strains were selected and identified. The results obtained were as follows: 1) In the brewing test with the isolated yeasts of each brewery, average alcohol percentage of each mash had a little differences as $13.20{\sim}15.20$ percentage. 2) In fermentative lest, the isolated yeasts from the first stage mash and from the second stage mash showed t little differences in the average alcohol percentage of mash. 3) The fermentative test using the isolated yeasts based on TTC stain had at little differences. 4) Among 7 strains selected, strains: Dm-1, Dm-2, Y-1, and T-1 appeared TTC pink yeast; strsins:C-1, C-2 and Gs-1 appeared TTC red one. 5) It was identified that strains: Dm-1, Y-1, C-1, C-2 and T-1 were Sac. cerevisae; the strain Gs-1 were Sac. pretoriencis; strain D-2 were Sac. rouxii.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.203-208
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• 2003

In wine making, to perform yeast culture effectively that is the most important factor, 5 (Montrachet, Pasteur Champagne, Epernay II, prise de Mousse, Lalvin W15) representative active dry yeasts were selected. These are results about physicochemical properties. As a consequence of examining the survival rate in both 17% ethanol solution and 200ppm sulfite solution after 72 hours, Lalvin W15 strain was the highest among the 5 representative active dry yeasts. Moreover, in 1% citric acid solution, the survival rate of Pasteur Champagne after 72 hours was the highest one. As a result of experiment of red wine that is fermented by 5 different active dry yeasts, the highest one of total acidity was must of Lalvin W15. And then, the must of the Epernay II contains the highest ethanol content. Regarding of the content of organic acid, the wine that is fermented by Prise de mousse was the highest one and the order could be explained by Tartaric > Malic > Citric.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.445-450
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• 1975

These experiments were carried out to obtain useful yeast for Korean grape wine brewing. The 213 strains of yeasts were isolated from grapes sampled in Daejeon city and suburbs and then 3 strains among the isolated yeasts were selected as useful strains and identified. The results obtained as follows; 1. The 3 strains of W-49, W-50 and W-127 selected as useful yeasts were clarified to grape wine mash rapidly. 2. In the mashes clarified after storage of 45 days, the value of optical density of the case of W-50 strain was highest and the color was very thick, compared with the case of another strains. 3. In the pannel test of the grape wines, the case of W-49 and W-50 strains were best, the case of the W-127 strain and control yeast, Hb were similar each other as next order. 4. Among 3 strains selected as useful yeasts it were identified that the strains of W-49, W-50 selected as useful strains were Saccharomyces cerevisiae and the strain of W-127 was Saccharinyces pretoriencis by the Ladder manual. 5. All of these useful yeasts were appeared red color on TT C stain.

• Mycobiology
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• v.48 no.3
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• pp.195-203
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• 2020

Marine yeasts have tremendous potential in industrial applications but have received less attention than terrestrial yeasts and marine filamentous fungi. In this study, we have screened marine yeasts for amylolytic activity and identified an amylase-producing strain PH-Gra1 isolated from sea algae. PH-Gra1 formed as a coral-red colony on yeast-peptone-dextrose (YPD) agar; the maximum radial growth was observed at 22 ℃, pH 6.5 without addition of NaCl to the media. Based on the morphology and phylogenetic analyses derived from sequences of internal transcribed spacer (ITS) and a D1/D2 domain of large subunit of ribosomal DNA, PH-Gra1 was designated Sporidiobolus pararoseus. S. pararoseus is frequently isolated from marine environments and known to produce lipids, carotenoids, and several enzymes. However, its amylolytic activity, particularly the optimum conditions for enzyme activity and stability, has not been previously characterized in detail. The extracellular crude enzyme of PH-Gra1 displayed its maximum amylolytic activity at 55 ℃, pH 6.5, and 0%-3.0% (w/v) NaCl under the tested conditions, and the activity increased with time over the 180-min incubation period. In addition, the crude enzyme hydrolyzed potato starch more actively than corn and wheat starch, and was stable at temperatures ranging from 15 ℃ to 45 ℃ for 2 h. This report provides a basis for additional studies of marine yeasts that will facilitate industrial applications.

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.43-48
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• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.26-29
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• 1970

Four strains of Sporobolomyces genera were isolated from soy sauce mashes at the fermentating and aging periods and identified. Their salt-resistance and color formation were examined in order to improve the color density and nutrition of red pepper paste preparations. The results obtained were as follows; a) The strain L1, L2, L3 and L4 isolated were identified as Sporobolomyces gracilis, Sporobolomyces roseus, Sporobolomyes gracilis and Sporobolomyces roseus respectively. b) The yeasts isolated were grown on the media containing $0{\sim}10$ percent of sodium chloride but their growth were almost restrained on the media containing $15{\sim}18$ per cent of sodium chloride. And the strain L2 and L3 were more salt-resistant as compared with L1 and L4. c) The strain L3 were the best among the 4 strains of yeasts comparison with their salt-resistance, color and flavour formation.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.543-549
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• 2016

The objective of this study was to investigate quality properties of 'Cheonghyang' wine using different commercial yeast strains. Soluble solid content, pH level and total acidity of 'Cheonghyang' grape were $20^{\circ}Bx$, pH 3.5 and 0.66%, respectively. Total acidity ranged from 0.91~1.06% in the middle stage of fermentation and decreased to 0.77~0.82% when alcoholic fermentation finished. Alcohol content in wines ranged from 12.5% to 12.9% showing no significant difference in yeast strains. Wine fermented with Red Fruit had high volatile acid content (189.0 mg/L) whereas wine fermented with Fermivin indicated low volatile acid content (77.7 mg/L). Wines made with Montrachet, Fermivin and Aroma White had low brightness (L-value) compared to others. Results from sensory evaluation demonstrated that commercial wine yeasts, Montrachet and Fermivin, can be applied to improve sensory properties of 'Cheonghyang' wine such as aroma, acidity and transperency. On the other hand, preferences of wine fermented with EC-1118 strain containing lots of tannins and total polyphenols were significantly reduced.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.1-6
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• 2013

Ten commercially available red pepper powders were investigated for their hygienic quality (total aerobic count, yeasts and molds, and coliforms) and physicochemical properties (moisture content, pH, Hunter's color values, American Spice Trade Association (ASTA) color and particle size). Microbial analysis resulted in $10^3-10^6$ CFU/g of total aerobic count and same of yeasts & molds, where 2 samples were positive ($10^3$ CFU/g) for coliforms. The moisture contents (7.25% to 12.73%) were with in the range as described in the Korean Food Standards Codex. Noteworthy variations were observed in pH (4.97 to 5.15), Hunter's ${\Delta}E$ values (47.19 to 58.04) and ASTA color values (89.31 to 98.61). Although the color differences were evident among the samples, but the Hunter values were not in good correlations with ASTA color values. The average particle sizes of the all samples were comparable ranging from $605{\mu}m$ to $1251{\mu}m$ with few exceptions. There was a great variation in the key quality attributes of commercially available red pepper powders that should be considered for their various uses in food products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.784-791
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• 2013

Four different yeasts (Fermivin (FM), Saf-instant yeast red (SI), Angest wine active dry yeast (AW) and Angest instant yeast high sugar (AI)) were used for the fermentation of black raspberry wine. The amount of reducing sugars in FM (2.7%) and AI (2.8%) were higher than those in SI (2.4%) and AW (2.5%). The amount of glucose (the major free sugar) was higher in AW (2.57 mg/mL) and AI (2.50 mg/mL) than FM (2.03 mg/mL) and SI (1.75 mg/mL). AW (11.95%) had the highest alcohol content, while SI (11.75%) had the lowest. The pH of FM (pH 3.73) was the lowest, and there were no significant differences in total acidity among the samples. The major organic acid in the wines was citric acid (6.71~8.18 mg/mL) and the amount of organic acids depended on the type of yeasts. The amount of malic acid was highest in SI (2.92 mg/mL), and lowest in AI (1.83 mg/mL). The Hunter color test showed that SI was highest in lightness, redness and yellowness, whereas AI was lowest. There were no differences in turbidity between the samples. There were no significant differences in total phenolic contents (TPC) and total anthocyanin contents (TAC). However, the TPC and TAC of black raspberry wines were higher than those in commercial red wines. The antioxidant activities of wines (determined by ABTS and FRAP) increased in the order of FM, AI, AW and SI. It could not be concluded which yeast is adequate for the fermentation of black raspberry wine because any of the tested yeasts showed the best in all the quality characteristics of the wines.

• Food Science and Preservation
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• v.17 no.6
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• pp.807-813
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• 2010

Muscat Bailey A grapes, one of the major grape varieties in Korea, contain 18-20% (w/w) sugars, which is less than the amount required to make red wine. In the present study, fermentation of freeze-concentrated Muscat Bailey A grape juice to $24^{\circ}Brix$ was performed using several industrial wine yeasts, including Saccharomyces cerevisiae $OC_2$, S. cerevisiae Fermivin and S. cerevisiae W-3. During fermentation, changes in the levels of soluble solids, alcohols, and yeast viable counts were monitored. Wine quality parameters including organic acid, minor alcohol, sensory score, etc. were also analyzed. Alcohol contents reached maximal levels after 9 days of fermentation, and were 12.6% (v/v) when Fermivin was used and 13% (v/v) when strains $OC_2$ and W-3 were used. No major difference between strains was apparent, except that Fermivin fermentation was somewhat slower in terms of both alcohol production and sugar consumption. Similar levels of soluble solids and total phenols were measured in wines fermented by each of the three strains. The total acid level of W-3 wine was high, whereas the alcohol content of Fermivin wine was low. Although the wines were variable in terms of acetaldehyde and minor alcohol contents, the levels of these materials were much lower than the limits set by the Korean National Tax Service. Upon sensory evaluation, $OC_2$ wine obtained the highest scores in terms of color, flavor, and overall acceptance. However, the best taste score was awarded to the Fermivin wine, which had the same flavor score as $OC_2$ wine but a slightly lower overall acceptance score.