Screening of Yeast for Brewing of Korean Traditional Pear Yakju and Optimal Fermentation Condition
2010
Song, J.H., Paichai University, Daejeon, Republic of Korea | Jang, J.H., Paichai University, Daejeon, Republic of Korea | Na, K.C., Chosun University College of Science and Technology, Gwangju, Republic of Korea | Kim, H.K., Paichai University, Daejeon, Republic of Korea | Lee, J.S., Paichai University, Daejeon, Republic of Korea
The goal of this study was to screen a useful yeast for Korean traditional pear Yakju (KTPY) brewing and develop its brewing process. Cooked non-glutinous rice and nuruk were mixed, and added into pear juice with various Saccharomyces cerevisiae and then fermented at 25℃ for 7 days. Among several alcohol fermentation yeasts, ethanol contents was the highest in pear Yakju made by S. cerevisiae K-7 and also showed high ethanol content in pear Yakju which was made by commercial S. cerevisiae C-2. Therefore, we selected S. cerevisiae K-7 and S. cerevisiae C-2 as suitable yeasts for brewing of KTPY. Maximal ethanol production (10.4%) was obtained when cooked non-glutinous rice (100 g) and nuruk (30 sp/g) were mixed and added into pear juice (600 ml) with S. cerevisiae K-7 (5%) and fermented at 25℃ for 7 days and also its antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity was 57.2%. Addition of antihypertensive starchy materials into the mash was not affected in ACE inhibitory activity and total acceptability of KTPY.
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