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KMID : 1024420190230030223
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Food Engineering Progress
2019 Volume.23 No. 3 p.223 ~ p.228
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Brewing Characteristics of Wickerhamomyces anomalus SC-1 Isolated from Korean Traditional Nuruk
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Choi Jin-Hoon
Kim Gye-Won
Lee Hee-Yoon
Park Cheon-Seok
Shim Jae-Yong
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Abstract
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The brewing and sensory properties of Korean traditional alcohol beverage are greatly influenced by yeast acting as alcohol fermentation microorganism. Therefore, this study investigated the brewing characteristics of Wickerharmomyces anomalus SC-1, non-Saccharomyces cerevisiae isolated from Korean traditional Nuruk. Ipguk and Nuruk were used for fermentation agents. Alcohol content was not significantly different between SC-1 and S. cerevisiae widely used in the market. Fermentable sugars were consumed more rapidly in the case of W. anomalus SC-1 than S. cerevisiae.
Acidity in Ipguk treatment was higher than that of Nuruk throughout the fermentation period regardless of types of yeast. Citric acid was major organic acid in Suldut treated with Ipguk, whereas, lactic acid was major in Suldut treated with Nuruk in both yeasts. These results suggest that W. anomalus SC-1 showed the possibility for the use of new wild yeast strain as a candidate in simultaneous two-step fermentation for brewing Korean traditional alcohol beverage
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KEYWORD
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Wikerhamomyces anomalus, brewing characteristics, simultaneous two-step fermentation, suldut
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