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발효식품의 품질을 저해하는 부패효모의 발생원인과 검출 및 제어방법
정덕열(Deokyeol Jeong),박희영(Heeyoung Park),배은영(Eun-Yeong Bae),설민경(Min-Kyeong Seol),주예빈(Ye-Bin Ju),김종석(Jong-Seok Kim),장병관(Byeong-Kwan Jang),Sultanov Akhmadjon,김병오(Byung-Oh Kim),조영제(Young-Je Cho),김수린(Soo Ri 한국생물공학회 2020 KSBB Journal Vol.35 No.1
It is not commonly recognized that yeast is responsible for food spoilage as well as food fermentation. Fermented beverages and foods have several factors that inhibit bacterial growth such as high contents of organic acids, sugars, salts, and/or alcohol; however, some yeast species can tolerate these stress factors and cause food spoilage. Specifically, during wine and beer fermentation, if some contaminated spoilage yeast species grow dominantly over fermentation starter yeast, the products would have undesirable flavor. More importantly, during storage of fermented kimchi and soy sauce, some spoilage yeast species slowly grow on the surface of the products and produce gases, which limits product shelf life and exportability. In this review, spoilage yeast species commonly found in fermented foods are introduced. Next, contamination routes, detection methods, and control methods of the spoilage yeast will be described.