Microbiological Characteristics of Wild Yeast Strain Pichia anomala Y197-13 for Brewing Makgeolli.
10.5941/MYCO.2013.41.3.139
- Author:
Hye Ryun KIM
1
;
Jae Ho KIM
;
Dong Hoon BAI
;
Byung Hak AHN
Author Information
1. Korean Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam 463-746, Korea. bhahn@kfri.re.kr
- Publication Type:Original Article
- Keywords:
Makgeolli;
Nuruk;
Pichia anomala;
Y197-13
- MeSH:
Arbutin;
Carbon;
Cell Survival;
Ethanol;
Fatty Acids;
Flocculation;
Glucose;
Mannitol;
Pichia*;
Saccharomyces cerevisiae;
Sprains and Strains*;
Succinic Acid;
Wine;
Yeasts*
- From:Mycobiology
2013;41(3):139-144
- CountryRepublic of Korea
- Language:English
-
Abstract:
Makgeolli is a traditional cloudy-white Korean rice wine with an alcohol content of 6~7%. The present study investigated the morphological characteristics, carbon-utilizing ability, fatty acid composition, alcohol resistance, glucose tolerance, and flocculence of Saccharomyces cerevisiae Y98-5 and Pichia anomala Y197-13, non-S. cerevisiae isolated from Nuruk, which is used in brewing Makgeolli. Similar morphological characteristics were observed for both isolated wild yeast strains; and the carbon source assimilation of Y197-13 differed from that of other P. anomala strains. Strain Y197-13 was negative for D-trehalose, mannitol, arbutin, I-erythritol, and succinic acid. The major cellular fatty acids of strain Y197-13 included C18:2n6c (33.94%), C18:1n9c (26.97%) and C16:0 (20.57%). Strain Y197-13 was Crabtree-negative, with 60% cell viability at 12% (v/v) ethanol. The flocculation level of strain Y197-13 was 8.38%, resulting in its classification as a non-flocculent yeast.
