• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.718-723
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• 1988

A yeast strain producing fruity-floral aroma was isolated from soil and identified as Hansenula saturnus var. saturnus. Glucose was found to be the best carbon source and sodium nitrate or phenylalanine as nitrogen source in terms of the nature and the intensity of the aroma produced by the isolated yeast. Seventeen compounds, mainly esters and alcohols, were identified in the ether-pentane extract of the culture broth by gas chromatography and/or coupled gas chromatography-mass spectrometry. Ethyl alcohol, isobutyl alcohol, isoamyl alcohol, phenethyl alcohol and their acetate esters together with ethyl caprylate were the major compounds in the aroma concentrate. Three unusual compounds, dibutyl disulfide, 3-methyl pentanoic acid and methyl pentanoate were also tentatively identified in the culture broth of the isolated yeast.

• The Journal of Natural Sciences
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• v.13 no.1
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• pp.73-82
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• 2003

Microflora and enzyme activity of traditional wine-koji were investigated. Bacteria was contained the greatest of $1.3\times10^7$ CFU/g-Koji, and its amylase and protease activities were 120.0 u/g and 36.6 u/g, respectively. 6 Kinds of yeast were isolated from the koji and identified as Hansenula alni (No 1), Hansenula canadensis (No 2), Hansenula silvicola (No.3), Hansenula califrnica (No 4), Hansenula beijerinckii (No 9) and Hansenula saturnus var. sturnus (No11). Furthermore, 14 kinds of mold were also isolated from the koji and identified as Rhizopus sp(No 1-41, 11 species) and Aspergillus sp.(No. 46, 53, 64, 3 species). Only Aspergillus sp. No 46 was showed a-amylase activity of 5.5 Unit and protease activity of Rhizopus sp. No 8 was the highest of 45.0 Unit.