누룩으로부터 분리된 전분대사 효모 Saccharomycopsis fibuligera 균주의 생육특성
Characterization of Starch-Utilizing Yeast Saccharomycopsis fibuligera Isolated from Nuruk
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초록
A number of Saccharomycopsis fibuligera strains that can hydrolyse and utilises starch as a carbon source were isolated from nuruk, a traditional Korean starter for rice wine fermentation, their specific growth rates on starch-containing medium were compared to choose a prominent strain. An S. fibuligera strain named MBY1320 showed higher growth rate at 42°C than that of a type strain S. fibuligera KCTC7806, indicating that S. fibuligera MBY1320 has a more thermo-tolerant machinery for starch hydrolysis and utilisation than KCTC7806. Although the activity of α-amylase at 30°C was significantly lower in S. fibuligera MBY1320 than in KCTC7806(3,812.5 U vs. 14,878.5 U), S. fibuligera MBY1320 showed a much higher glucoamylase activity at 42°C than S. fibuligera KCTC7806(5,048.9U vs. 13,152.3U). Thus, a new S. fibuligera strain with higher starch-hydrolysing activity at elevated temperature than that of a type strain was isolated in this study.
Abstract
A number of Saccharomycopsis fibuligera strains that can hydrolyse and utilises starch as a carbon source were isolated from nuruk, a traditional Korean starter for rice wine fermentation, their specific growth rates on starch-containing medium were compared to choose a prominent strain. An S. fibuligera strain named MBY1320 showed higher growth rate at 42°C than that of a type strain S. fibuligera KCTC7806, indicating that S. fibuligera MBY1320 has a more thermo-tolerant machinery for starch hydrolysis and utilisation than KCTC7806. Although the activity of α-amylase at 30°C was significantly lower in S. fibuligera MBY1320 than in KCTC7806(3,812.5 U vs. 14,878.5 U), S. fibuligera MBY1320 showed a much higher glucoamylase activity at 42°C than S. fibuligera KCTC7806(5,048.9U vs. 13,152.3U). Thus, a new S. fibuligera strain with higher starch-hydrolysing activity at elevated temperature than that of a type strain was isolated in this study.
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