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Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae

Title
Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae
Authors
Son, Eun YeongLee, Sang MiKim, MinjooSeo, Jeong-AhKim, Young-Suk
Ewha Authors
김영석이상미
SCOPUS Author ID
김영석scopusscopus; 이상미scopus
Issue Date
2018
Journal Title
FOOD RESEARCH INTERNATIONAL
ISSN
0963-9969JCR Link

1873-7145JCR Link
Citation
FOOD RESEARCH INTERNATIONAL vol. 109, pp. 596 - 605
Keywords
Rice wineMetabolitesSaccharomycopsis fibuligeraAspergillus oryzaeKoji
Publisher
ELSEVIER SCIENCE BV
Indexed
SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
This study investigated volatile and nonvolatile metabolite profiles of makgeolli (a traditional rice wine in Korea) fermented by koji inoculated with Saccharomycopsis fibuligera and/or Aspergillus oryzae. The enzyme activities in koji were also examined to determine their effects on the formation of metabolites. The contents of all 18 amino acids detected were the highest in makgeolli fermented by S. fibuligera CN2601-09, and increased after combining with A. oryzae CN1102-08, unlike the contents of most fatty acids. On the other hand, major volatile metabolites were fusel alcohols, acetate esters, and ethyl esters. The contents of most fusel alcohols and acetate esters were the highest in makgeolli fermented by S. fibuligera CN2601-09, for which the protease activity was the highest, leading to the largest amounts of amino acods. The makgeolli samples fermented only by koji inoculated with S. fibuligera could be discriminated on PCA plots from the makgeolli samples fermented in combination with A. oryzae. In the case of nonvolatile metabolites, all amino acids and some metabolites such as xylose, 2-methyl benzoic acid, and oxalic acid contributed mainly to the characteristics of makgeolli fermented by koji inoculated with S. fibuligera and A. oryzae. These results showed that the formations of volatile and nonvolatile metabolites in makgeolli can be significantly affected by microbial strains with different enzyme activities in koji. To our knowledge, this study is the first report on the effects of S. fibuligera strains on the formation of volatile and nonvolatile metabolites in rice wine, facilitating their use in brewing rice wine.
DOI
10.1016/j.foodres.2018.05.008
Appears in Collections:
공과대학 > 식품생명공학과 > Journal papers
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