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Inulin 분해효모 Wickerhamomyces anomalus JS01과 Saccharomyces cerevisiae KMBL7001의 혼합발효에 의한 돼지감자(Helianthus tuberosus L.)를 첨가한 약주의 발효 특성

Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001

김찬우|박희동|이새벽|최준수|최규택
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.08|Food Science and Preservation|제29권 제5호|pp. 800-812

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키워드

Jerusalem artichokeco-fermentationyakjuWickerhamomyces anomalus JS01Saccharomyces cerevisiae KMBL7001
주제분류식품과학

초록

Jerusalem artichoke (JA, Helianthus tuberosus L.) is a promising functional food material. JA consists of inulin and fructo-oligosaccharide which are indigestible carbohydrates in human. Previous research has develop various food products supplemented with JA, however no studies have involved yakju (Korean traditional rice wine) using JA because Saccharomyces cerevisiae cannot utilize inulin. We isolated several inulin-degrading non-Saccharomyces yeasts using nuruk (a traditional Korean fermentation starter). The isolate with the highest inulinase activity was Wickerhamomyces anomalus JS01 with 538.14 Unit/mL after 72 hours of incubation. To identify whether the inulin-degrading non-Saccharomyces yeast could improve yakju quality, W. anomalus JS01 and S. cerevisiae KMBL7001 were co-fermented to produce yakju supplemented with JA. We investigated the fermentation characteristics. At the completion of the fermentation process, the yakju co-fermented with W. anomalus JS01 and S. cerevisiae KMBL7001 (co- fermented yakju) had similar fermentation characteristics including pH, reducing sugar, alcohol, and organic acid contents compared to yakju fermented with S. cerevisiae KMBL7001 (control yakju). Moreover, co-fermented yakju had higher total amino acid contents compared with the control yakju. The W. anomalus JS01 digested some inulin into fructose which was fermented. Conversely, the control wine did not ferment any inulin during fermentation. As a result of the sensory evaluation, the co-fermented yakju obtained higher scores in all the sensory categories, suggesting that supplementing with JA and utilizing inulin-degrading yeast could improve yakju quality.

Abstract

Jerusalem artichoke (JA, Helianthus tuberosus L.) is a promising functional food material. JA consists of inulin and fructo-oligosaccharide which are indigestible carbohydrates in human. Previous research has develop various food products supplemented with JA, however no studies have involved yakju (Korean traditional rice wine) using JA because Saccharomyces cerevisiae cannot utilize inulin. We isolated several inulin-degrading non-Saccharomyces yeasts using nuruk (a traditional Korean fermentation starter). The isolate with the highest inulinase activity was Wickerhamomyces anomalus JS01 with 538.14 Unit/mL after 72 hours of incubation. To identify whether the inulin-degrading non-Saccharomyces yeast could improve yakju quality, W. anomalus JS01 and S. cerevisiae KMBL7001 were co-fermented to produce yakju supplemented with JA. We investigated the fermentation characteristics. At the completion of the fermentation process, the yakju co-fermented with W. anomalus JS01 and S. cerevisiae KMBL7001 (co- fermented yakju) had similar fermentation characteristics including pH, reducing sugar, alcohol, and organic acid contents compared to yakju fermented with S. cerevisiae KMBL7001 (control yakju). Moreover, co-fermented yakju had higher total amino acid contents compared with the control yakju. The W. anomalus JS01 digested some inulin into fructose which was fermented. Conversely, the control wine did not ferment any inulin during fermentation. As a result of the sensory evaluation, the co-fermented yakju obtained higher scores in all the sensory categories, suggesting that supplementing with JA and utilizing inulin-degrading yeast could improve yakju quality.

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관련 논문AI추천

돼지감자(Helianthus tuberosus L.)의 첨가량과 증자처리에 따른 약주 발효 특성김찬우, 박희동, 이새벽, 최규택, 최준수한국식품저장유통학회 · Food Science and Preservation2023 · 제30권 제1호전통누룩에서 분리한 non-Saccharomyces cerevisiae의 이화학적 및 기능적 특성김명곤, 김소영, 김순희, 김아라, 여수환, 정우수한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제3호Non-Saccharomyces와 Saccharomyces cerevisiae Fermivin으로 혼합 발효한 사과와인의 동결농축에 따른 이화학적 특성박희동, 여수환, 위현정, 이새벽, 최규택, 함지연한국식품저장유통학회 · Food Science and Preservation2018 · 제25권 제6호Saccharomyces cerevisiae와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화박춘우, 오지윤, 이새벽, 이수현, 이예나, 최규택, 최덕영, 최준수한국식품저장유통학회 · Food Science and Preservation2023 · 제30권 제6호효모를 달리한 약주의 숙성 시 품질 변화강지은, 정석태, 최정실한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제1호생균제제 효모 Kazachstania exigua CCSY27 및 쌀누룩을 이용하여 제조한 쌀-밀 막걸리의 품질 특성조계만, 주옥수, 황정은한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제1호

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