• Microbiology and Biotechnology Letters
• /
• v.22 no.6
• /
• pp.707-712
• /
• 1994

Yeast screening for effective production of alcohol from Jerusalem artichoke tubers as an alternative energy source was performed. Inulin assimilative strains with high alcohol tolera- nce were isolated from wild sources and cultured in the liquid media of Jerusalem artichoke powder varying its concentraion from 15 to 30%. As a result, four strains of 2,445 isolates showing the inulin assimilation were selected as alcohol fermentative and alcohol tolerant yeasts. These strains were assignated to be Kluyveromyces marxianus F043 and Kluyveromyces sp. F173, E040, and F334, respectively, by their cultural and physiological characteristics. The F043 strain produced ethanol of 98.1 g/l in the 25% Jerusalem artichoke medium for 3 days.

• The Korean Journal of Mycology
• /
• v.39 no.1
• /
• pp.78-84
• /
• 2011

To develop new functional traditional rice wines using Gugija and Liriope tuber as raw materials, screenings of optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L. tuber traditional rice wine were performed with investigation of optimal fermentation condition. Finally, we selected commercial SJ nuruk and Saccharomyces cerevisiae C-2 as optimal nuruk and yeast for Gugija-L. tuber traditional rice wine. Furthermore, a new antihypertensive and anti-gout Gugija-L. tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L. tuber No.1 were added into cooked rice and then fermented at $25^{\circ}C$ for 5 days with SJ nuruk and S. cerevisiae C-2.

• Korean Journal of Microbiology
• /
• v.9 no.2
• /
• pp.55-60
• /
• 1971

Among 50 yeasts of red pepper paste isolated and identified in the previous report, 12 strains of yeast which possess osmophilic and non-film characteristics were examined their growth rates and alcohol fermentation ability in red pepper medium. 5 strains of yeast possessing powerful growth rates and excellent alcohol fermentation ability were selected as excellent yeasts in this experiment. And their cultural conditions, salt resistance and red pepper concentration upon the growth were examined in this report. The results obtained were as follows ; 1) Among 12 strains of yeast, Saccharomyces cerevisiae group II(strain $D_1$), Saccharomyces oviformis($D_2$), Saccharomyces steineri($M_3$), Saccharomyces rouxii($D_9$) and Saccharomyces mellis($G_8$) were selected as excellent yeasts. 2) Among 5 strains of yeast selected, the strain $D_1$ and $D_2$showed the best alcohol fermentation ability and the best fermentative flavour. 3) The optimum temperature for growth of the strain $D_1$ and $D_2$ was $25^{\circ}C$$M_3$, $D_9$ and $G_8$ $30^{\circ}C$$D_1$ and $D_2$ was $62^{\circ}C$$M_3$,$D_9$ and $G_8$ ws 60.deg.C with treatment for 10 minutes. 4) The optimum pH for growth of all strains was around 5.0. 5) The strain $D_1$ and $M_3$were grown exceedingly well on the emdia containing 3 percent of NaCl and $D_2$,$D_9$ and $G_8$ on the media containing 6 percent of NaCl. 6) In the case of 5 percent of red pepper liquor added 5 percent of glucose was more nutritional than in the case of 5 percent glucose only. However, the growth rates of yeasts were restrained by the increase of red pepper concentration.

• Applied Biological Chemistry
• /
• v.16 no.2
• /
• pp.78-84
• /
• 1973

The strains of 297 yeasts were isolated in TakJoo mashes of 12 breweries not using the cultivated yeast and then brewing test with each yeast were carried out. The strains of 7 yeasts that have high fermentative ability among the isolated strains were selected and identified. The results obtained were as follows: 1) In the brewing test with the isolated yeasts of each brewery, average alcohol percentage of each mash had a little differences as $13.20{\sim}15.20$ percentage. 2) In fermentative lest, the isolated yeasts from the first stage mash and from the second stage mash showed t little differences in the average alcohol percentage of mash. 3) The fermentative test using the isolated yeasts based on TTC stain had at little differences. 4) Among 7 strains selected, strains: Dm-1, Dm-2, Y-1, and T-1 appeared TTC pink yeast; strsins:C-1, C-2 and Gs-1 appeared TTC red one. 5) It was identified that strains: Dm-1, Y-1, C-1, C-2 and T-1 were Sac. cerevisae; the strain Gs-1 were Sac. pretoriencis; strain D-2 were Sac. rouxii.

• Korean Journal of Microbiology
• /
• v.43 no.3
• /
• pp.217-221
• /
• 2007

The domestic cultured Campbell's Early and Geubong grapes were fermented far the production of red wines with the isolated wild yeast Saccharomyces cerevisiae IJ850. For the isolation of wild yeast, Geubong and Campbell's Early grapejuices were naturally fermented at room temperature for 6 days without adding stater culture. The strain isolated from Geubong which has 1.8 times higher fermentative ability than the strains isolated Campbell Early was selected. The selected strain was identified by using 26S rDNA sequencing. The strain showed 99.7% of similarity with Saccharomyces cerevisiae and thus identified as Saccharomyces cerevisiae IJ850. It was investigated the fermentative ability as the start culture. For the production of grapewine, the final sugar concentrations of grapejuices were adjusted to the $25^{\circ}Brix$ with anhydrous glucose. The grapejuices were fermented at room temperature for 10 days in the air-locked bottles filled with $CO_2$ gas. The final yield and alcohol concentration of Campbell's Early and Geubong grapewines fermented with the isolated wild yeast were 80.8%, 11.0% and 87.8%, 13.0%, respectively. Between the isolated wild yeast S. cerevisiae IJ850 and the commercial yeast S. cerevisiae EC1118, total acidities of grapewines produced with wild yeast were lower than those produced with the commercial yeast. The pH values and the values of color analysis of grapewines produced with both strains were similar. The total phenol contents of campbell's Early and Geubong wines produced with the isolated yeast and the commercial yeast were obtained in the range of 75 to 125mg/L. In conclusion, S. cerevesiae IJ850 isolated from the domestic cultured Geubong grape is able to use to produce grapewines as stater culture.

• The Korean Journal of Mycology
• /
• v.41 no.3
• /
• pp.167-171
• /
• 2013

The goal of this study was to screen a useful alcohol fermentative yeast for Gugija leaf makgeolli (Gl makgeolli) brewing and establish its optimal fermentation condition. Gugija leaves with various alcohol fermentative yeasts were added into the mixture of cooked non-glutinous rice and koji, and then fermented at $25^{\circ}C$ for 7 days. Among several Gl makgeolli, ethanol contents was the highest in Gl makgeolli made by S. cerevisiae F-1. Therefore, we selected S. cerevisiae F-1 as suitable yeast for brewing of Gl makgeolli. Gl makgelli with the best total acceptability and high antihypertensive action was obtained when cooked non-glutinous rice (120 g), boiled D.W (100 mL) and JJ koji (60.5 g/300 sp) were mixed and fermented for 2 days at $30^{\circ}C$ with S. cerevisiae F-1 (5%), and added again cooked non-glutinous rice (150 g), glutinous rice (100 g), D.W (500 mL) and Gugija leave (0.1%/cooked rice) and further fermented for 5 days at $25^{\circ}C$.

• The Korean Journal of Mycology
• /
• v.38 no.2
• /
• pp.184-188
• /
• 2010

The goal of this study was to screen a useful yeast for Korean traditional pear Yakju (KTPY) brewing and develop its brewing process. Cooked non-glutinous rice and nuruk were mixed, and added into pear juice with various Saccharomyces cerevisiae and then fermented at $25^{\circ}C$ for 7 days. Among several alcohol fermentation yeasts, ethanol contents was the highest in pear Yakju made by S. cerevisiae K-7 and also showed high ethanol content in pear Yakju which was made by commercial S. cerevisiae C-2. Therefore, we selected S. cerevisiae K-7 and S. cerevisiae C-2 as suitable yeasts for brewing of KTPY. Maximal ethanol production (10.4%) was obtained when cooked non-glutinous rice (100 g) and nuruk (30 sp/g) were mixed and added into pear juice (600 ml) with S. cerevisiae K-7 (5%) and fermented at $25^{\circ}C$ for 7 days and also its antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity was 57.2%. Addition of antihypertensive starchy materials into the mash was not affected in ACE inhibitory activity and total acceptability of KTPY.

• Microbiology and Biotechnology Letters
• /
• v.39 no.1
• /
• pp.43-48
• /
• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

• Culinary science and hospitality research
• /
• v.17 no.3
• /
• pp.162-171
• /
• 2011

This study investigates the physicochemical and organoleptic characteristics of Campbell Early white wines made by a traditional method. The pH values of all Campbell Early white wines were ranged from 3.2 to 3.5 during fermentation. The acidity value of the Campbell Early white wine made by the traditional method was 0.2~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% respectively at the end of fermentation. Campbell Early white wine had high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Since Campbell Early grapes are well fermented due to their rich fermentative sugar content, Campbell Early white wines made by adding K1-V1116 yeast were shown to be the most appropriate.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.840-846
• /
• 2015

We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 (BBM) presented 13.10% alcohol, $8.42^{\circ}Bx$ of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin (BBF) presented 14.20% alcohol, $8.2^{\circ}Bx$ of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of BBM were higher than those of BBF and BBJ. DPPH and ABTS radical scavenging activities and reducing power of BBM were higher than those of BBF. The sensory evaluation revealed that BBM showed excellent flavor, taste, and overall acceptability compared with BBF. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry.