Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김영석 | * |
dc.date.accessioned | 2023-04-18T16:31:06Z | - |
dc.date.available | 2023-04-18T16:31:06Z | - |
dc.date.issued | 2023 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.other | OAK-33268 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/265016 | - |
dc.description.abstract | 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. | * |
dc.language | English | * |
dc.publisher | The Korean Society of Food Science and Technology | * |
dc.subject | Alternative yeast starter | * |
dc.subject | Brewing | * |
dc.subject | Makgeolli | * |
dc.subject | Malic acid | * |
dc.subject | Schizosaccharomyces japonicus | * |
dc.title | Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics | * |
dc.type | Article | * |
dc.relation.issue | 10 | * |
dc.relation.volume | 32 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 1383 | * |
dc.relation.lastpage | 1393 | * |
dc.relation.journaltitle | Food Science and Biotechnology | * |
dc.identifier.doi | 10.1007/s10068-023-01265-6 | * |
dc.identifier.wosid | WOS:000923795900002 | * |
dc.identifier.scopusid | 2-s2.0-85147364979 | * |
dc.author.google | Choi J. | * |
dc.author.google | Park S.-Y. | * |
dc.author.google | Park M.K. | * |
dc.author.google | Kim Y.-S. | * |
dc.author.google | Ahn C. | * |
dc.author.google | Kim Y.-J. | * |
dc.author.google | Park C.-S. | * |
dc.contributor.scopusid | 김영석(56155360400;57193073735) | * |
dc.date.modifydate | 20240322114732 | * |