Microbiological Characteristics of Wild Yeast Strain Pichia anomala Y197-13 for Brewing Makgeolli
Mycobiology
; : 139-144, 2013.
Article
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| WPRIM
| ID: wpr-729423
Bibliothèque responsable:
WPRO
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.
Mots clés
Texte intégral:
1
Indice:
WPRIM
Sujet Principal:
Arbutoside
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Pichia
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Saccharomyces cerevisiae
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Entorses et foulures
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Vin
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Levures
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Carbone
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Survie cellulaire
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Acide succinique
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Éthanol
langue:
En
Texte intégral:
Mycobiology
Année:
2013
Type:
Article