쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화
Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts
1
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
In this study, we investigated the changes in physicochemical properties, yeast diversity, and volatile flavor compounds during fermentation of mugwort sugar extracts (FMSE). The pH and sucrose levels decreased, while the acidity and reducing sugar, fructose, and glucose contents increased during FMSE. Oxalic and succinic acids appeared to be the predominant organic acids in FMSE. Based on 26S rRNA sequencing, a total of 7 different yeast species including Candida lactis-condensi, Hanseniaspora uvarum, Hyphopichia burtonii, Saccharomyces cerevisiae, Saccharomyces paradoxus, Torulaspora delbruechii, and Zygosaccharomyces pseudorouxii were identified in 5 sampling sites. The prevalence of S. cerevisiae was highest (95%) at 30 days and decreased to 7.5% at 60 days, whereas the abundance of C. lactis-condensi increased from 90% at 60 days to 100% at 90 days of fermentation. The major volatile flavor compound, 3-methyl-1-butanol, considerably increased from 65.95% to 82.98% after 30 days of fermentation and slightly decreased thereafter. In addition, the levels of benzyl alcohol, phenylethyl alcohol, and 5-hydroxymethyl-2-furancarboxyaldehyde increased to 2.56%, 5.48%, and 2.54%, respectively, whereas isopentyl alcohol substantially decreased to 0.12%, at 120 days of fermentation.
Abstract
In this study, we investigated the changes in physicochemical properties, yeast diversity, and volatile flavor compounds during fermentation of mugwort sugar extracts (FMSE). The pH and sucrose levels decreased, while the acidity and reducing sugar, fructose, and glucose contents increased during FMSE. Oxalic and succinic acids appeared to be the predominant organic acids in FMSE. Based on 26S rRNA sequencing, a total of 7 different yeast species including Candida lactis-condensi, Hanseniaspora uvarum, Hyphopichia burtonii, Saccharomyces cerevisiae, Saccharomyces paradoxus, Torulaspora delbruechii, and Zygosaccharomyces pseudorouxii were identified in 5 sampling sites. The prevalence of S. cerevisiae was highest (95%) at 30 days and decreased to 7.5% at 60 days, whereas the abundance of C. lactis-condensi increased from 90% at 60 days to 100% at 90 days of fermentation. The major volatile flavor compound, 3-methyl-1-butanol, considerably increased from 65.95% to 82.98% after 30 days of fermentation and slightly decreased thereafter. In addition, the levels of benzyl alcohol, phenylethyl alcohol, and 5-hydroxymethyl-2-furancarboxyaldehyde increased to 2.56%, 5.48%, and 2.54%, respectively, whereas isopentyl alcohol substantially decreased to 0.12%, at 120 days of fermentation.
참고문헌 (30)
- Lee SD, "Bioactive constituents and utilities of Artemisia sp. as medicinal herd and foodstuff", Korean J Food Nutr, 13, pp.490~505 (2000)
- 서경순, "인진(茵蔯)으로 쓰이는 사철쑥과 더위지기 추출물의 항미생물활성 및 total polyphenol함량", 한국자원식물학회지, 24(1), pp.10~16 (2011), 한국자원식물학회
- 최병범, "쑥 추출물의 아미노산, 당 분석 및 항산화 효과에 관한 연구", 한국식품영양학회지, 17(1), pp.86~91 (2004), 한국식품영양학회
- 최병범, "강화쑥의 생화학적 특성 및 휘발성 향기성분에 관한 연구", 한국식품영양학회지, 18(4), pp.334~340 (2005), 한국식품영양학회
- 이총규, "Microbial Diversity in the Enrichment Cultures from the Fermented Beverage of Plant Extract Using Ribosomal RNA Sequence Analysis", 미생물학회지, 50(4), pp.351~359 (2014), 한국미생물학회[DOI]
- Giraffa G, "DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems", Int J Food Microbiol, 67, pp.19~34 (2001)
- Md. Azizul Haque, "Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence", Applied Biological Chemistry, 58(3), pp.377~385 (2015), 한국응용생명화학회
- 김미림, "다시마추출액을 이용한 발효음료개발 및 품질특성", Food Science and Preservation, 15(1), pp.21~29 (2008), 한국식품저장유통학회
- Blandino A, "Cereal-based fermented foods and beverages", Food Res Int, 36, pp.527~543 (2003)
- 조은경, "오미자 발효음료의 알코올 분해능과 Angiotensin Converting Enzyme 및 α-Glucosidase 저해효과", 한국식품영양과학회지, 39(5), pp.655~661 (2010), 한국식품영양과학회
- Cho YJ, "Effective components of commercial fermented plant extracts and their HACCP scheme", Food Eng Prog, 5, pp.165~174 (2001)
- Okada H, "Structural analysis of a novel saccharide isolated from fermented beverage of plant extract", Carbohydr Res, 341, pp.925~929 (2006)
- Miller GL, "Use of dinitrosalicylic acid reagent for determination of reducing sugar", Anal Chem, 31, pp.426~428 (1959)
- 조계만, "열처리 보리수 과즙과 식초의 이화학적 특성, phytochemicals 및 생리활성", Food Science and Preservation, 25(1), pp.52~61 (2018), 한국식품저장유통학회
- 황정은, "여주분말 함유 간장의 이화학적 특성, phytochemical 함량 및 생리활성 비교", Food Science and Preservation, 24(8), pp.1138~1148 (2017), 한국식품저장유통학회
- 주옥수, "대봉감 연시를 이용한 항산화 활성이 강화된 와인 제조", Journal of Applied Biological Chemistry, 54(2), pp.126~134 (2011), 한국응용생명화학회
- 이희율, "야생 효모 Saccharomyces cerevisiae Y28을 이용하여 제조한 참다래-대봉감혼합과실주의 이화학적 특성 및 향기성분", 미생물학회지, 52(1), pp.98~109 (2016), 한국미생물학회[DOI]
- 서원택, "자색고구마를 사용한 항산화 활성이 강화된 동치미 냉면육수 제조", 미생물학회지, 47(2), pp.143~150 (2011), 한국미생물학회
- 조현국, "자색고구마-쌀누룩으로 제조된 막걸리 발효 중 품질 특성과 항산화 효과", 한국식품과학회지, 44(6), pp.728~735 (2012), 한국식품과학회[DOI]
- 김나미, "발효기간이 산야채 발효액의 품질과 기능성에 미치는 영향", 한국식품과학회지, 35(2), pp.272~279 (2003), 한국식품과학회
- 김나미, "식물자원 발효액의 품질과 기능성에 미치는 발효기간의 영향", 한국약용작물학회지, 13(6), pp.293~299 (2005), 한국약용작물학회
- Kim YS, "The effect of hot water-extract and flavor compounds of mugwort on microbial growth", J Korean Soc Food Nutr, 23, pp.994~1000 (1994)
- Ciani M, "Selective sugar consumption by apiculate yeasts", Lett Appl Microbiol, 28, pp.203~206 (1999)
- Granchi L, "Oenological properties of Hanseniaspota osmophila and Kloeckera coricis from wines produced by spontaneous fermentations of normal and dried grapes", FEMS Yeast Res, 2, pp.403~407 (2002)
- Hong YA, "Role of non-Saccharomyces yeast in Korean wines produced from Campbell early grape: potential use of Hanseniaspora uvarum as a starter culture", Food Microbiol, 34, pp.207~214 (2013)
- Solieri L, "Yeasts associated to traditional balsamic vinegar: Ecological and technological features", Int J Food Microbiol, 125, pp.36~45 (2008)
- Renault P, "Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry", Int J Food Microbiol, 134, pp.201~210 (2009)
- van Breda V, "Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains", Int J Food Microbiol, 163, pp.80~88 (2013)
- Ledauphin J, "Chemical and sensorial aroma characterization of freshly distilled Clavados. 2. Identification of volatile compounds and Key odorants", J Agric Food Chem, 51, pp.433~542 (2003)
- Sun SY, "Evaluation of different Saccharomyces cereviae strains on the profile of volatile compounds and polyphenols in cherry wines", Food Chem, 127, pp.547~555 (2011)