Microbiol. Biotechnol. Lett. 1996; 24(4): 430-438
김치 Starter 용으로 분리한 효모의 동정
김치 Starter 용으로 분리한 효모의 동정
The eleven strains, which could be used lactic and acetic acids as carbon sources, were isolated from kimchi and identified; the strains were facultative microorganisms which could be grown at low temperature (10$circ$C) and around pH 3.2. As results of morphological, biochemical and physiological tests, 5 species of 3 genera were identified as Debaryomyces coudertii, Pichia edia, Pichia chambardii, Pichia haplophilia and Saccharomyces fermentati. Each strain was grown in basal media. In acidic resistance and acid utilization test, Saccharomyces sp. YK- 17 and Saccharomyces fermentati YK-19 were grown well in basal and YM media containing 0.3% lactic acid. And two strains were grown in basal and YM media containing O.3% lactic acid and 0.6% acetic acid. Since strain YK-19 was grown better at 10$circ$C than that in 25$circ$C, strain YK-19 was known to be a psychrophilic strain.
Keywords: Kimchi, starter, yeast, identification, flavour, Debaryomyces coudertii, Pichia media, Pichia chambardii, Pichia haplophilia, Saccharomyces, fermentati, lactic acid, acetic acid
Article Tools
Starts of Metrics
Share this article on :
Related articles in MBL
-
김치로부터 분리한 효모가 생산하는 휘발성 화합물이 김치의 풍미에 미치는 효과
김혜자, 양차범, 강상모
Microbiol. Biotechnol. Lett. 1996; 24(4): 512-518 https://doi.org/10.4014/mbl.1996.24.4.512 -
Strain Improvement of Leuconostoc mesenteroides for Kimchi Fermentation and Effect of Starter
강상모, 양완숙, 김영찬, 정은영, 한용구
Microbiol. Biotechnol. Lett. 1995; 23(4): 461-471 https://doi.org/10.4014/mbl.1995.23.4.461 -
Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture
Ling Li, Yu Yan, Weiqi Ding, Jinyan Gong and Gongnian Xiao
Microbiol. Biotechnol. Lett. 2020; 48(4): 533-538 https://doi.org/10.48022/mbl.2008.08008
