캠벨얼리 와인발효 중 효모 천이단계에서 분리된 아황산 내성 토착형효모의 환경내성
Environmental resistance of indigenous Saccharomyces cerevisiae with tolerance to potassium metabisulfite at the microbial succession stage of fermenting Campbell Early grape
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경북 상주와 영주 일원에서 수확한 캠벨얼리 포도의 자연발효 중 S. cerevisiae가 처음으로 나타나면서 효모의 천이현상이 일어나는 시점의 발효액으로부터 아황산 내성을 지닌 토착형 효모를 분리하였다. 분리 효모들 중 캠벨얼리 주스 및 사과주스의 발효 중 알코올의 생성능과 우수한 향기를 생성할 수 있는 두 효모 균주 S13과 D8 균주를 선별하였다. ITS 1-5.8S-ITS II 염기서열을 토대로 계통분석을 통하여 두 분리 효모는 S. cerevisiae로 동정하였다. 분리 효모의 환경내성을 조사한 결과, 두 균주 모두 40%의 포도당을 함유하는 YPD 배지에서도 잘 생육하였으며 60%의 포도당 존재 하에서도 다소 지연되기는 하였으나 생육이 양호하여 내당성이 높게 나타났다. 온도를 달리하여 배양한 결과, 40℃의 온도에서도 비교적 양호한 생육도를 나타내어 S13 균주는 30℃에 비하여 약 63%, D8 균주는 약 81%의 생육도를 나타내었다. 두 균주 모두 pH 7.0에서 생육도가 가장 높았으며 pH 5.0과 9.0에서도 비교적 양호한 생육도를 나타내었다. 특히 균주 S13은 pH 9.0에서도 생육이 양호하였으며 pH 7.0에서의 생육도와 비교하여 약 93%의 생육도를 나타내었다.
Abstract
Several indigenous sulfite-resistant yeasts were isolated at the microbial succession stage of yeast flora during spontaneous fermentation of Campbell Early grapes using a YPD plate that contained 200 mg/L or 500 mg/L potassium metabisulfite. When they were applied to the wine fermentation using the Campbell Early grape and apple juices, strains S13 and D8 showed strong alcohol fermentation and good flavor production. They were identified as Saccharomyces cerevisiae in the phylogenetic analysis based on their ITS 1-5.8S-ITS II DNA sequences. The two yeast strains grew to a high cell density in the YPD media supplemented with 40%(w/v) glucose. They also grew rapidly in the YPD media at 40°C. While strain S13 showed some differences in cell density at the two temperatures, no marked difference was observed during the culture of strain D8. The strains grew relatively well at pH 5.0 and 9.0 compared with pH 7.0, which was the optimum pH for their growth. Especially, strain S13 cultivated in the YPD media at pH 9.0 grew to 93% of the growth of strain D8, which was obtained at pH 7.0.
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