Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i>
<i>Yakju</i>, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented <i>yakju</i> can inhibit the growth of undesirable bacteria and is known for its unique flavor...
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| Format: | Article |
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MDPI AG
2021-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/4/260 |
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| author | Jong-Beom Park Jun-Su Choi Hye-Won Park Sae-Byuk Lee Heui-Dong Park |
| author_facet | Jong-Beom Park Jun-Su Choi Hye-Won Park Sae-Byuk Lee Heui-Dong Park |
| author_sort | Jong-Beom Park |
| collection | DOAJ |
| description | <i>Yakju</i>, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented <i>yakju</i> can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the production of volatile aromatic compounds in <i>yakju</i>, strains with strong resistance to low temperatures and excellent production of volatile aromatic compounds were screened from indigenous fruits (grape, persimmon, plum, aronia, wild grape) and <i>nuruk</i> in Korea. One <i>Saccharomyces cerevisiae</i> and three non-<i>Saccharomyces</i> strains were finally screened, and <i>yakju</i> was fermented at 15 °C through mono/co-culture. The analysis of volatile aromatic compounds showed that <i>S. cerevisiae</i> W153 produced 1.5 times more isoamyl alcohol than the control strain and reduced the production of 2,3-butanediol by a third. Similarly, a single culture of <i>Pichia kudriavzevii</i> N373 also produced 237.7 mg/L of ethyl acetate, whereas <i>Hanseniaspora vineae</i> G818 produced ~11 times greater levels of 2-phenethyl acetate than the control. Alternatively, <i>Wickerhamomyces anomalus</i> A159 produced 95.88 mg/L of ethyl hexadecanoate. During principal component analysis, we also observed that the co-culture sample exhibited characteristics of both volatile aroma compounds of the single cultured sample of each strain. Our results suggest that <i>yakju</i> with unique properties can be prepared using various non-<i>Saccharomyces</i> strains. |
| first_indexed | 2024-03-10T04:10:40Z |
| format | Article |
| id | doaj.art-f559367e36eb422896c2397c676302f4 |
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| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T04:10:40Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-f559367e36eb422896c2397c676302f42023-11-23T08:13:09ZengMDPI AGFermentation2311-56372021-11-017426010.3390/fermentation7040260Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i>Jong-Beom Park0Jun-Su Choi1Hye-Won Park2Sae-Byuk Lee3Heui-Dong Park4School of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, KoreaSchool of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, KoreaSchool of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, KoreaSchool of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, KoreaSchool of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, Korea<i>Yakju</i>, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented <i>yakju</i> can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the production of volatile aromatic compounds in <i>yakju</i>, strains with strong resistance to low temperatures and excellent production of volatile aromatic compounds were screened from indigenous fruits (grape, persimmon, plum, aronia, wild grape) and <i>nuruk</i> in Korea. One <i>Saccharomyces cerevisiae</i> and three non-<i>Saccharomyces</i> strains were finally screened, and <i>yakju</i> was fermented at 15 °C through mono/co-culture. The analysis of volatile aromatic compounds showed that <i>S. cerevisiae</i> W153 produced 1.5 times more isoamyl alcohol than the control strain and reduced the production of 2,3-butanediol by a third. Similarly, a single culture of <i>Pichia kudriavzevii</i> N373 also produced 237.7 mg/L of ethyl acetate, whereas <i>Hanseniaspora vineae</i> G818 produced ~11 times greater levels of 2-phenethyl acetate than the control. Alternatively, <i>Wickerhamomyces anomalus</i> A159 produced 95.88 mg/L of ethyl hexadecanoate. During principal component analysis, we also observed that the co-culture sample exhibited characteristics of both volatile aroma compounds of the single cultured sample of each strain. Our results suggest that <i>yakju</i> with unique properties can be prepared using various non-<i>Saccharomyces</i> strains.https://www.mdpi.com/2311-5637/7/4/260<i>yakju</i>low-temperature fermentationnon-<i>Saccharomyces</i>co-culturevolatile aromatic compound |
| spellingShingle | Jong-Beom Park Jun-Su Choi Hye-Won Park Sae-Byuk Lee Heui-Dong Park Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i> Fermentation <i>yakju</i> low-temperature fermentation non-<i>Saccharomyces</i> co-culture volatile aromatic compound |
| title | Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i> |
| title_full | Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i> |
| title_fullStr | Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i> |
| title_full_unstemmed | Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i> |
| title_short | Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i> |
| title_sort | development of korean indigenous low temperature tolerant yeast for enhancing the flavor of i yakju i |
| topic | <i>yakju</i> low-temperature fermentation non-<i>Saccharomyces</i> co-culture volatile aromatic compound |
| url | https://www.mdpi.com/2311-5637/7/4/260 |
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