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KMID : 1160220140420040353
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Mycobiology
2014 Volume.42 No. 4 p.353 ~ p.360
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Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5
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Kim Hye-Ryun
Kim Jae-Ho
Ahn Byung-Hak
Bai Dong-Hoon
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Abstract
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Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolicproducts such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentationof raw materials by molds and yeasts present in nuruk, a Korean fermentation starter. In this study, makgeolli was brewed usingthe wild yeast strain Saccharomyces cerevisiae Y98-5, and temporal changes in the metabolites during fermentation were analyzedby ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. The resultant data were analyzedby partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, organic acids, sugar alcohols,small peptides, and nucleosides, were obviously altered by increasing the fermentation period. Changes in these metabolitesallowed us to distinguish among makgeolli samples with different fermentation periods (1, 2, 3, 6, 7, and 8 days) on a PLS-DAscore plot. In the makgeolli brewed in this study, the amounts of tyrosine (463.13 μg/mL) and leucine (362.77 μg/mL) were high. Therefore, our results indicate that monitoring the changes in metabolites during makgeolli fermentation might be important forbrewing makgeolli with good nutritional quality.
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KEYWORD
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Fermentation, Makgeolli, Metabolite, Saccharomyces cerevisiae
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