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KMID : 1007520230320101383
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Food Science and Biotechnology
2023 Volume.32 No. 10 p.1383 ~ p.1393
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Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics
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Choi Ju-Yong
Park Sun-Young
Park Min-Kyung
Kim Young-Suk
Ahn Cho-Rong
Kim Ye-Jin
Park Cheon-Seok
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Abstract
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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.
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KEYWORD
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Alternative yeast starter, Brewing, Makgeolli, Malic acid, Schizosaccharomyces japonicus
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