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Microbiology and Biotechnology Letters

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Fermentation and Bioprocess Engineering

Microbiol. Biotechnol. Lett. 2015; 43(3): 227-235

https://doi.org/10.4014/mbl.1507.07002

Received: July 15, 2015; Accepted: August 5, 2015

야생 효모 종류에 따른 알코올 발효 특성

Characterization of Ethanol Fermentation with Wild Type Yeast Strains

Seong Yeol Baek 1, 2, You Jung Lee 1, Myoung-Dong Kim 3, Jae-Hyoung Yi 4, Ji-Young Mun 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 Technology, Kyungpook National University, Daegu 702-701, Republic of Korea, 3Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Republic of Korea, 4Agro-food Research Institute, Gangwondo Agricultural Research and Extension Services, Chuncheon 200-822, Republic of Korea

Abstract

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The objective of this study was to improve the quality of Korean rice wine with wild type yeast strains isolated from various traditional Korean fermented foods. Herein the fermentation and sensory characterization of wild yeast, for the purposes of brewing Korean rice wine, was investigated. 12 yeast strains were examined for their ethanol and glucose tolerance. In addition, the pH, soluble solids, acidity, amino acidity, ethanol content, organic acids, and volatile compounds were also studied for the alcoholic beverages made with the wild yeasts. Almost all Saccharomyces genera yeasts were showed to have a tolerance at 10% ethanol, but non-Saccharomyces genera yeasts displayed a low tolerance. The alcoholic beverages fermented by non-Saccharomyces yeasts demonstrated higher levels of soluble solids, titratable acidity, amino acids, and lower ethanol content, when compared with the alcoholic beverages fermented by Saccharomyces genera yeasts. The organic acid content, such as malic acid, acetic acid, and succinic acid, was seen to also be higher. The electronic nose was analyzed, and discriminant function analysis (DFA) was used for discriminating wild yeast strains. The DFA plots indicated a significant separation of Saccharomyces genera and non-Saccharomyces yeast strains. For volatile compounds, ethyl acetate from non-Saccharomyces yeasts, and ethanol from Saccharomyces genera yeast, a high area ratio was observed.

Keywords: Korean rice wine, fermentation, volatile compound, non-Saccharomyces, electronic nose

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