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KMID : 0379120120400040204
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Korean Journal of Mycology
2012 Volume.40 No. 4 p.204 ~ p.209
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Optimization of Culture Conditions for the Yeast and Analysis of Qualities of Makgeolli Brewed with the Yeast Isolated from Korean Traditional Nuruk
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Kang Hyang-Rin
Lee Ae-Ran
Kwon Young-Hee
Kim Jae-Ho
Kim Hye-Ryun
Ahn Byung-Hak
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Abstract
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In this study, a novel yeast, Y111-5 for Makgeolli manufacture was selected from Nuruk yeasts, and its optimal culture condition were investigated. The Y111-5 strain was identified as Saccharomyces cerevisiae by phylogenetic analysis of 18S RNA sequence. The maximal growth was obtained when the yeast was cultivated at 30o C for 15 h in the medium containing sucrose 9% and yeast extract 5%.
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KEYWORD
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Carbon source, Dry yeast, Makgeolli, Nitrogen source, Nuruk, Optimization of cultivation
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