Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석
Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
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본 연구에서는 효모를 달리한 오디와인 발효 중 가용성 고형분 소모 패턴, 알코올 함량 및 대사산물 패턴 변화를 확인하고, 차이에 기여하는 대사산물을 분석하였다. 가용성 고형분 함량은 발효 초기 22.5±0.05 °Brix에서 발효가 지속될수록 점차 감소하여 발효 후에는 5.3–7.2 °Brix의 값을 보였으며, 최종 와인의 알코올 함량 및 glucose 농도는 접종 효모 간에 유사한 결과를 보여주었다. 발효 전후의 대사산물 패턴은 발효 기간에 따라 명확하게 구분되는 패턴을 보였으며, 발효 종료 후 접종 효모에 따라서도 명확히 구분되는 것을 확인하였다. 발효기간에 따라 변화하는 대사산물은 총 24개였으며, 그중 glucose와 glucosamine을 제외한 22개의 대사산물은 발효에 의해 증가하였다. 발효 후 접종 효모에 따라 차이를 보이는 대사산물은 총 10개로 확인되었다. 본 연구결과는 오디와인을 원료로 식초 등 2차 가공식품을 제조할 때, 원료의 초기 대사산물 정보를 제공함으로써 2차 가공품의 표준화에 기여할 수 있을 것으로 판단되며, 아울러 GC/MS를 이용한 대사체 연구방법이 발효 가공 연구에 있어서 발효 전후의 차이를 식별하는 수단으로 활용될 수 있음을 시사한다.
Abstract
GC/MS coupled with multivariate statistical analysis was performed to investigate metabolic differences between mulberry wines fermented with Saccharomyces cerevisiae JIS (KCCM 43338), Saccharomyces cerevisiae K1-V1116, and Saccharomyces bayanus EC-1118. The mulberry samples were crushed, and equal volumes of water were added to the must. Sugar was then added to adjust the must to 22.5 °Brix. Following fermentation of the mulberry fruit using different yeasts, differences in the consumption of soluble solids were observed during fermentation, but the final ethanol concentrations in the wines were similar for all samples, ranging from 10.4% to 11.4%. In addition, the glucose intensities of the fermented wines were similar for all samples. Following alcohol fermentation, principal component analysis and partial least squares-discriminant analysis score plots showed a clear separation, indicating that the metabolites of mulberry wine differed depending on the yeast employed. The obtained results therefore show that the different yeasts employed for wine production exert a strong influence on the metabolic profile of the wine. Furthermore, it was confirmed that Saccharomyces cerevisiae JIS can be used as a yeast for wine production. This study highlights the applicability of GC/MS-based metabolomics for evaluating the metabolic profiles of mulberry wine during fermentation.
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