Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics
- 주제(키워드) Alternative yeast starter , Brewing , Makgeolli , Malic acid , Schizosaccharomyces japonicus
- 등재 SCIE, SCOPUS, KCI등재
- 발행기관 The Korean Society of Food Science and Technology
- 발행년도 2023
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000209735
- 본문언어 영어
- Published As https://doi.org/10.1007/s10068-023-01265-6
초록/요약
Recently, unconventional yeasts have become popular as fermentation starters in the brewing industry due to the growing consumer demand for aromatic diversity. Specifically, Schizosaccharomyces japonicus has been explored as a potential starter culture for beer and wine production because of its distinct brewing characteristics; however, its application in makgeolli fermentation has not been tested. Therefore, in the present study, two Sz. japonicus strains (SZJ-1 and SZJ-2) were isolated from natural sources, and their brewing characteristics for makgeolli fermentation were compared with those of commercial S. cerevisiae strain. Although the tested isolates showed a lower fermentation and carbon source consumption rate than control-, their overall alcohol fermentation characteristics were suitable for makgeolli production. Regarding flavor composition, Sz. japonicus-fermented makgeolli possessed more ester compounds (e.g., 2-phenylethyl acetate, ethyl acetate, and ethyl decanoate) than S. cerevisiae-fermented makgeolli. Therefore, Sz. japonicus can be used as an alternative culture starter in makgeolli fermentation. © 2023, The Korean Society of Food Science and Technology.
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