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KMID : 0379120150430040247
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Korean Journal of Mycology
2015 Volume.43 No. 4 p.247 ~ p.252
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Study of Tannin Reducing Effect of Aronia by Yeast Isolated from Jeotgal
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Shin Hyo-Ju
Byun Ock-Hee
Kim Yu-Jin
Bang Bo-Yeon
Park Jung-Min
Jeong Yong-Seob
Bai Dong-Hoon
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Abstract
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Aronia (Black chokeberry, Aronia melanocarpa) belonging to the Rosaceae family, is native to eastern North America. Aronia contain high levels of flavonoids, mostly anthocyanins and proanthocyanidins, which are known as condensed tannins. The dominant proanthocyanidins in aronia are (-)-epicatechin and (+)-catechin. The concentration of proanthocyanidins in aronia is higher than in other berries, however due to the astringent taste it is not desirable for consumption. Therefore, the purpose of this study is to evaluate the effect of aronia on the reduction in tannins by yeast isolated from regional Jeotgal. We isolated strains of yeast with high β-glucosidase activity from Jeotgal, with the MTY2 strains exhibiting a reduction in final tannin concentration according to thin layer chromatography (TLC) analysis. MTY2 was confirmed as Kazachstania servazzii using an 18S rDNA sequence and named as K. servazzii MTY2. K. servazzii MTY2 showed most significant growth when K. servazzii MTY2 was cultured in a solution of 10% (w/v) glucose, 3% (w/v) tryptone and 0.1% (w/v) sodium chloride. According to the high performance liquid chromatography (HPLC) analysis, the (+) - catechin peak is present, but (-) - epicatechin peak was reduced at culture condition added with 10% glucose in medium.
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KEYWORD
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Aronia melanocarpa, Black chokeberry, Optimal culture conditions, Proanthocyanidins, Tannins
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