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Microbiology and Biotechnology Letters


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Food, Environment, and Other Topics in Biotechnology

Microbiol. Biotechnol. Lett. 2015; 43(1): 56-64

Received: February 24, 2015; Accepted: March 9, 2015

주류의 풍미 및 품질 향상을 위한 야생 효모의 분리 및 특성분석

Isolation and Characterization of Wild Yeasts for Improving Liquor Flavor and Quality

Seong Yeol Baek 1, You Jung Lee 2, Jae Hyun Kim 1 and Soo-Hwan Yeo 1*

1Fermented Food Division, Department of Agro-food Resource, NAAS, RDA, Jeollabuk-do 565-851, Republic of Korea, 2Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 362-763, Republic of Korea


It has been known for some time to the wine industry that non-Saccharomyces yeasts play an important role in increasing volatile components through the secretion of extracellular enzymes. The objective of this study was to investigate what types of enzymes are produced by 1,007 non-Saccharomyces yeast strains isolated from Korean fermented foods. Among 1,007 yeast strains, the 566, 45 and 401 strains displayed β-glucosidase, glucanase and protease activity, respectively. In addition, the 563 and 610 strains possessed tolerances against cerulenin and TFL, and the 307 strain was tolerant to 15% ethanol. Yeasts producing harmful biogenic amines and hydrogen sulfide were excluded from further study, and eventually 12 yeast strains belonging to the genera Wickerhamomyces, Hanseniaspora, Pichia, Saccharomyces were identified, based on the 26S rRNA gene sequences. Among the 12 strains, the 9 and 5 strains possessed glucose and ethanol tolerance, respectively. Yeasts belonging to the genus Saccharomyces produced more than 8% alcohol, but non-Saccharomyces yeasts produced only 3% alcohol.

Keywords: yeast, non-Saccharomyces, extracellular enzyme, fermentation, liquor

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