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Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics
- Title
- Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics
- Authors
- Choi J.; Park S.-Y.; Park M.K.; Kim Y.-S.; Ahn C.; Kim Y.-J.; Park C.-S.
- Ewha Authors
- 김영석
- SCOPUS Author ID
- 김영석
- Issue Date
- 2023
- Journal Title
- Food Science and Biotechnology
- ISSN
- 1226-7708
- Citation
- Food Science and Biotechnology vol. 32, no. 10, pp. 1383 - 1393
- Keywords
- Alternative yeast starter; Brewing; Makgeolli; Malic acid; Schizosaccharomyces japonicus
- Publisher
- The Korean Society of Food Science and Technology
- Indexed
- SCIE; SCOPUS; KCI
- Document Type
- Article
- 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.
- DOI
- 10.1007/s10068-023-01265-6
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
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