효모의 종류를 달리하여 제조한 Black Raspberry 발효주의 품질 특성

이윤지(Yoonji Lee),김재철(Jae Cheol Kim),황금택(Keum Taek Hwang),김동호(Dong-Ho Kim),정창민(Chang Min Jung) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.5

시판 효모 4가지(Fermivin, FM; Saf-instant yeast red, SI; Angest wine active dry yeast, AW; Angest instant yeast high sugar, AI)를 이용하여 복분자 발효주를 제조하고, 품질 특성을 비교하였다. 환원당 함량은 FM(2.7%)과 AI(2.8%)가 SI(2.4%)와 AW(2.5%)보다 높았으며, 검출된 주요 유리당인 glucose의 함량은 AW와 AI에서 유의적으로 높았다. 알코올 함량은 AW(11.95%)에서 가장 높고, SI(11.75%)에서 가장 낮았다. pH는 FM(pH 3.73)에서 가장 낮았으며, 총 산도는 효모별로 차이가 없었다. 모든 시료에서 검출된 주요 유기산은 citric acid였으며, 효모별로 검출된 유기산 함량은 달랐다. Malic acid의 경우 SI(2.92 mg/mL)에서 가장 많았고 AI(1.83 mg/mL)에서 가장 적었다. L, a, b 값은 SI에서 높고 AI에서 낮았으며, 탁도는 효모에 따라 차이가 없었다. 복분자 발효주의 total phenolics와 total anthocyanin 함량은 효모 별로 차이가 없었으나, 국내에서 판매되는 수입산 레드 와인보다 높았다. 항산화능 역시 효모별로 차이가 없었으나 FM, AI, AW, SI 순으로 높았으며, 항산화능 지표에는 total phenolics와 anthocyanin의 함량뿐만 아니라 anthocyanin 조성도 영향을 미쳤다. Four different yeasts (Fermivin (FM), Saf-instant yeast red (SI), Angest wine active dry yeast (AW) and Angest instant yeast high sugar (AI)) were used for the fermentation of black raspberry wine. The amount of reducing sugars in FM (2.7%) and AI (2.8%) were higher than those in SI (2.4%) and AW (2.5%). The amount of glucose (the major free sugar) was higher in AW (2.57 mg/mL) and AI (2.50 mg/mL) than FM (2.03 mg/mL) and SI (1.75 mg/mL). AW (11.95%) had the highest alcohol content, while SI (11.75%) had the lowest. The pH of FM (pH 3.73) was the lowest, and there were no significant differences in total acidity among the samples. The major organic acid in the wines was citric acid (6.71∼8.18 mg/mL) and the amount of organic acids depended on the type of yeasts. The amount of malic acid was highest in SI (2.92 mg/mL), and lowest in AI (1.83 mg/mL). The Hunter color test showed that SI was highest in lightness, redness and yellowness, whereas AI was lowest. There were no differences in turbidity between the samples. There were no significant differences in total phenolic contents (TPC) and total anthocyanin contents (TAC). However, the TPC and TAC of black raspberry wines were higher than those in commercial red wines. The antioxidant activities of wines (determined by ABTS and FRAP) increased in the order of FM, AI, AW and SI. It could not be concluded which yeast is adequate for the fermentation of black raspberry wine because any of the tested yeasts showed the best in all the quality characteristics of the wines.

Phylogenetic analysis of wood-inhabiting molds and assessment of soft-rot wood deterioration. Part 5. Genus <i>Aureobasidium</i>

Lee, Young Min,Lee, Hanbyul,Heo, Young Mok,Hong, Joo-Hyun,Jang, Seokyoon,Kang, Kyu-Young,Kim, Jae-Jin Walter de Gruyter und Co 2017 Holzforschung Vol.71 No.5

<P><B>Abstract</B></P><P>The genus<I>Aureobasidium</I>is wellknown as a wood-staining mold and as a black yeast-like fungi, which produces mainly dark spores or pigmented hyphae within the wood cell lumens. Nevertheless, few studies are dedicated to wood-colonizing<I>Aureobasidium</I>species and little is known about the wood degradation patterns of this genus. In the present study, four<I>Aureobasidium</I>species, including<I>Aureobasidium melanogenum</I>,<I>Aureobasidium leucospermi</I>,<I>Aureobasidium pullulans</I>, and an unknown<I>Aureobasidium</I>sp., were isolated and identified based on phylogenetic analysis.<I>A. melanogenum</I>and<I>A</I>.<I>leucospermi</I>were observed for the first time in Korea. The degradation pattern of Douglas-fir by<I>Aureobasidium</I>was observed for the first time by scanning electron microscopy (SEM). All tested<I>Aureobasidium</I>species except an unknown<I>Aureobasidium</I>sp. revealed soft-rot Type ΙΙ (erosion) in sapwood pine.</P>

A novel species of Aureobasidium (Dothioraceae) recovered from Acer pseudosieboldianum in Korea

이동현,조성은,오지연,조은재,권순길 국립중앙과학관 2021 Journal of Asia-Pacific Biodiversity Vol.14 No.4

During a routine survey to establish a fungal inventory on broad-leaf deciduous trees in forests of thecountry, a black yeast-like species was repeatedly isolated from leaves of Acer pseudosieboldianum. Sequence comparisons using the ITS rDNA and LSU gene regions and morphological characteristicsshowed that the fungus isolated in this study was resided in a distinct lineage, indicating it as a novelspecies of Aureobasidium. This novel species is described here as Aureobasidium acericola sp. nov. Thediscovery of this fungus suggests that additional taxa residing in Aureobasidium are likely to bediscovered in Korea and illustrates that further surveys and research should be planned to achieve thisgoal in the future

토종효모를 이용한 복분자 발효주의 바이오제닉아민 함량 및 향기성분 분석

윤해훈,손락호,류은혜,정지혜,Yoon, Hae-Hoon,Son, Rak-Ho,Ryu, Eun-Hye,Jung, Ji-Hye 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3

We investigate black raspberry (Rubus occidentalis) wine made using traditional yeast (Saccharomyces cerevisiae A8, B6, GBY2, GBY3) and S. cerevisiae Fermivin (FM), which is widely used in wine manufacturing, and analyze the biogenic amine content and the volatile flavor compounds. Black raspberries were separately inoculated with yeast up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 7 days. FM produced the highest alcohol content, however the final fermentation characteristics of the wine made using four different yeasts were similar. S. cerevisiae A8 had a large biogenic amine (BA) content, specifically tryptamine, thus we excluded this yeast from fermentation. S. cerevisiae GBY3 was selected for black raspberry wine fermentation as a result of sensory evaluation. The volatile flavor compounds of two wines (S. cerevisiae GBY3 and FM) were analyzed by gas chromatography and mass spectrometry. 37 compounds in the samples were separated, and several ester compounds were identified in greater amounts in the wine made with S. cerevisiae GBY3 than in the wine made with FM. A greater amount of the major compound, ethyl benzoate, giving the sweet and fruity flavor, was identified in wine made with S. cerevisiae GBY3 than in the wine made with FM. In conclusion, S. cerevisiae GBY3 was confirmed to produce no major BAs and a better flavored wine. These results give new leads in the production of high quality wine.

포도 첨가 막걸리의 양조 특성

김계원,이진호,이슬애,심재용 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.3

포도즙, 찹쌀, 누룩을 섞어 빚는 우리나라 고유의 포도주 양조 방법을 적용하여 포도막걸리를 제조하고자 하였다. 포도막걸리의 풍미와 색을 고려하여 산 생성능이 크고 술덧의 풍미가 우수한 Fermivin을 양조 효모로 선정하였다. 포도즙의 농도별, 첨가시기에 따른 막걸리에 대한 각각의 관능품질의 평가 결과 원료 멥쌀의 20%에 해당하는 포도 농축액을 첨가하여 발효시킨 시험구에서 풍부하고 조화로운 풍미를 나타내었으나, 발효과정에서 포도 고유의 색 소실이 확인되었으므로 색도 보완을 위하여 발효 원료로 흑미 첨가에 대하여 검토한 결과 흑미 첨가에 따라 적색도의증가 및 색도에 대한 선호도 개선이 확인되었다. 이와 같은 결과로부터 주세법 기준에 적합하고, 포도 고유의 색을 유지하면서 풍미가 우수한 포도막걸리 발효 조건으로 원료 멥쌀의 20%에 해당하는 포도 농축액과 흑미 2.5%를 첨가하여 Fermivin으로 발효하는 것이 포도막걸리 양조에 적합한 것으로 판단되었다. This study was conducted to develop the optimum processing conditions for grape-makgeolli to improve its sensory characteristics. Quality characteristics of grape-makgeolli were also evaluated. Fermivin was selected as suitable yeast for fermentation because it provided a proper acid level and desirable fruit flavor, which was to enhance the stability of fermentation and maintain the acidity level for anthocyanin. The optimum adding period of grape was at the second mashing period by the fermentation profiles. Addition at second mashing period revealed that it had a richer flavor, a higher alcohol content, and a lower reducing sugar than addition at formulation. As addition of 20% grape could not produce a satisfying color in grape-makgeolli, addition of black rice as anthocyanin pigment could enable to enhance the natural color and flavor of grape-makgeolli. As a result, the usage of Fermivin as yeast, the addition of 20% grape at second mashing period and the addition of 2.5% black rice were the optimum conditions for manufacturing the grape-makgeolli.

효모 종류와 발효조건에 따른 머루 첨가 복분자주의 품질 특성

공태인(Kong, Tae-In),정철(Cheong, Chul) 한국산학기술학회 2015 한국산학기술학회논문지 Vol.16 No.5

본 연구의 목적은 효모균주와 발효조건 등을 달리하여 머루를 첨가하여 복분자 와인의 품질을 향상시키는데 있다. 효모별 복분자 와인 술덧 품질에 미치는 영향 연구에서는 Y1(Lalvin 71B)효모가 젖산, 퓨젤유 성분을 발효후에 타 효모에 비해 유의적으로 높게 생성하였으며, 술덧의 산도를 낮추고 복분자 와인의 아로마를 강화하는데 효과가 있는 것으로 분석되 었다. 또한 발효온도가 복분자 와인 술덧에 미치는 영향 연구에서는 고온발효(25℃)에서 Y1 효모를 이용하여 발효한 술덧에 서 낮은 온도(15℃)에서 발효한 술덧에서보다 아로마 성분(에틸 아세테이트 및 고급알코올)이 유의적으로 높게 생성되었다. 본 연구를 통해 머루를 첨가한 복분자 와인제조시 Y1 효모를 이용하고 고온에서 발효하는 것이 복분자 와인의 맛과 아로마 를 강화하는데 효과가 있는 것으로 나타났다. The objective of this study was to improve the quality of black raspberry wine added with wild grape, based on selection of yeast strains and fermentation conditions. The Y1 yeast(Lalvin 71B) indicated significantly higher lactic acid, ester, fusel oil content after fermented mashing than other samples tested and had an effect on the reduction of acidity and enhanced aroma of black raspberry wine. In addition, the high fermentation temperature(25℃) using Y1 yeast showed much higher tendency to retain components of aroma (ethyl acetate, higher alcohols) and the highest overall preference including sensory evaluation than that of low fermentation temperture(15℃). Thus, the fermentation using Y1 yeast at 25℃ can be applied to positively improve the taste and flavor of production of black raspberry wine added wild grape.

포도 첨가 막걸리의 양조 특성

김계원 ( Gye Won Kim ),이진호 ( Jin Ho Lee ),이슬애 ( Seul Ae Lee ),심재용 ( Jae Yong Shim ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.3

This study was conducted to develop the optimum processing conditions for grape-makgeolli to improve its sensory characteristics. Quality characteristics of grape-makgeolli were also evaluated. Fermivin was selected as suitable yeast for fermentation because it provided a proper acid level and desirable fruit flavor, which was to enhance the stability of fermentation and maintain the acidity level for anthocyanin. The optimum adding period of grape was at the second mashing period by the fermentation profiles. Addition at second mashing period revealed that it had a richer flavor, a higher alcohol content, and a lower reducing sugar than addition at formulation. As addition of 20% grape could not produce a satisfying color in grape-makgeolli, addition of black rice as anthocyanin pigment could enable to enhance the natural color and flavor of grape-makgeolli. As a result, the usage of Fermivin as yeast, the addition of 20% grape at second mashing period and the addition of 2.5% black rice were the optimum conditions for manufacturing the grape-makgeolli.

Enhanced Production of Cellulase-Free Thermoactive Xylanase Using Corncob by a Black Yeast, Aureobasidium pullulans CBS 135684

( Wichanee Bankeeree ),( Pongtharin Lotrakul ),( Sehanat Prasongsuk ),( Seung Wook Kim ),( Hunsa Punnapayak ) 한국화학공학회 2016 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.54 No.6

Our aim was to optimize the production of cellulase-free thermoactive xylanase by Aureobasidium pullu-lans CBS 135684 with statistical methodology based on experimental designs. Among eleven variables, the nutrient sources that had significant effect on xylanase production were corncob, (NH₄)₂SO₄, xylose, KH₂PO₄ and tween 80, identified by the initial screening method of Plackett-Burman. The optimum concentrations of these five components were subsequently investigated using response surface methodology. The optimal concentrations (g·l^-1) for maximum production of xylanase were corncob, 39.0; (NH₄)₂SO₄, 3.0; xylose, 1.8; KH₂PO₄ 1.4; and tween 80, 1.4, respectively. An improved xylanase yield of 8.74 ± 0.84 U·ml^-1 was obtained with optimized medium which is 2.1-fold higher pro-duction than previously obtained results (4.10 ± 0.10 U·ml^-1) after 48 h of cultivation. In addition, the xylanase produc-tion under optimal condition reached 10.09 ± 0.27 U·ml^-1 after 72 h of cultivation.

Fungi in salterns

Dawoon Chung,김하련,Hyun Seok Choi 한국미생물학회 2019 The journal of microbiology Vol.57 No.9

Salterns are hypersaline extreme environments with unique physicochemical properties such as a salinity gradient. Although the investigation of microbiota in salterns has focused on archaea and bacteria, diverse fungi also thrive in the brine and soil of salterns. Fungi isolated from salterns are represented by black yeasts (Hortaea werneckii, Phaeotheca triangularis, Aureobasidium pullulans, and Trimmatostroma salinum), Cladosporium, Aspergillus, and Penicillium species. Most studies on saltern-derived fungi gave attention to black yeasts and their physiological characteristics, including growth under various culture conditions. Since then, biochemical and molecular tools have been employed to explore adaptation of these fungi to salt stress. Genome databases of several fungi in salterns are now publicly available and being used to elucidate salt tolerance mechanisms and discover the target genes for agricultural and industrial applications. Notably, the number of enzymes and novel metabolites known to be produced by diverse saltern-derived fungi has increased significantly. Therefore, fungi in salterns are not only interesting and important subjects to study fungal biodiversity and adaptive mechanisms in extreme environments, but also valuable bioresources with potential for biotechnological applications.

Bacterial Cellulose Immobilized S. cerevisiae as Microbial Sensor for Rapid BOD Detection

Chenyu Zhao,Guangshu Wang,Mengtao Sun,Zewei Cai,Zichu Yin,Yurong Cai 한국섬유공학회 2021 Fibers and polymers Vol.22 No.5

As one of the most important parameters to characterize the organic pollution of water, biochemical oxygendemand (BOD) determined through a rapid, in situ and on line method is very attractive. In this paper, a new BOD biosensorhas been developed, which are composed of the ecofriendly precursor of Saccharomyces cerevisiae (S. cerevisiae) embeddedin bacterial cellulose (BC) matrix and the Ketjen Black (KB) modified glassy-carbon electrode. Furthermore, a doublemediatorsystem is constructed using potassium ferricyanide and menadione in reaction cell to transfer electron from themicrobe to electrode. The responses of glucose glutamic acid (GGA) standard solutions are amperomertrically measured withan applied potential of 0.25 V versus Hg/Hg2Cl2 in a three-electrode system. Under the optimum conditions, the (BC/S. cerevisiae-menadione)/KB modified electrode shows a high operational stability with relative standard deviation (RSD) of4.16 % (fourteen assays), a good repeatability (RSD=3.10 %), a fast response time (in 20 minutes) and a wide linear range(from 10-220 mg O2 l-1). The BOD values measured by this method have been highly correlated with the standard BOD 5-daymethod for wastewater samples (R2=0.9859, n=3), indicating that it can meet the requirement of BOD rapid measurement.