2012 ; 22(12):
|Author||HyeRyun Kim, Jae-Ho Kim, Dong-Hoon Bai, ByungHak Ahn|
|Affiliation||Korean Alcoholic Beverage Research Center, Korea Food Research Institute, Sungnam 463-746, Korea,Department of Food Engineering, Dankook University, Cheonan 330-714, Korea|
|Title||Feasibility of Brewing Makgeolli Using Pichia anomala Y197-13, a Non-Saccharomyces cerevisiae|
J. Microbiol. Biotechnol.2012 ; 22(12):
|Abstract||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 25oC. 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.|
|Keywords||Makgeolli, wild yeast strain, nuruk, Pichia anomala|
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