Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i>
Jong-Beom Park | Jun-Su Choi | Hye-Won Park | Sae-Byuk Lee | Heui-Dong Park
<i>Yakju</i>, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented <i>yakju</i> can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the production of volatile aromatic compounds in <i>yakju</i>, strains with strong resistance to low temperatures and excellent production of volatile aromatic compounds were screened from indigenous fruits (grape, persimmon, plum, aronia, wild grape) and <i>nuruk</i> in Korea. One <i>Saccharomyces cerevisiae</i> and three non-<i>Saccharomyces</i> strains were finally screened, and <i>yakju</i> was fermented at 15 °C through mono/co-culture. The analysis of volatile aromatic compounds showed that <i>S. cerevisiae</i> W153 produced 1.5 times more isoamyl alcohol than the control strain and reduced the production of 2,3-butanediol by a third. Similarly, a single culture of <i>Pichia kudriavzevii</i> N373 also produced 237.7 mg/L of ethyl acetate, whereas <i>Hanseniaspora vineae</i> G818 produced ~11 times greater levels of 2-phenethyl acetate than the control. Alternatively, <i>Wickerhamomyces anomalus</i> A159 produced 95.88 mg/L of ethyl hexadecanoate. During principal component analysis, we also observed that the co-culture sample exhibited characteristics of both volatile aroma compounds of the single cultured sample of each strain. Our results suggest that <i>yakju</i> with unique properties can be prepared using various non-<i>Saccharomyces</i> strains.
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