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한국전통 누룩에서 분리한 Wickerhamomyces anomalus SC-1의 양조특성

Brewing Characteristics of Wickerhamomyces anomalus SC-1 Isolated from Korean Traditional Nuruk

산업식품공학 2019년 23권 3호 p.223 ~ 228
최진훈 ( Choi Jin-Hoon ) - 국립한경대학교 식품생물공학과

김계원 ( Kim Gye-Won ) - 한경대학교 양조연구센터
이희윤 ( Lee Hee-Yoon ) - 경희대학교 식품생명공학과
박천석 ( Park Cheon-Seok ) - 경희대학교 식품생명공학과
심재용 ( Shim Jae-Yong ) - 국립한경대학교 식품생물공학과


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


Wikerhamomyces anomalus; brewing characteristics; simultaneous two-step fermentation; suldut
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