Mycobiology.  2013 Sep;41(3):139-144. 10.5941/MYCO.2013.41.3.139.

Microbiological Characteristics of Wild Yeast Strain Pichia anomala Y197-13 for Brewing Makgeolli

• Kim HR
• Kim JH
• Bai DH
• Ahn BH

• KMID: 1964227
• DOI: http://doi.org/10.5941/MYCO.2013.41.3.139

Abstract

Makgeolli is a traditional cloudy-white Korean rice wine with an alcohol content of 6~7%. The present study investigated the morphological characteristics, carbon-utilizing ability, fatty acid composition, alcohol resistance, glucose tolerance, and flocculence of Saccharomyces cerevisiae Y98-5 and Pichia anomala Y197-13, non-S. cerevisiae isolated from Nuruk, which is used in brewing Makgeolli. Similar morphological characteristics were observed for both isolated wild yeast strains; and the carbon source assimilation of Y197-13 differed from that of other P. anomala strains. Strain Y197-13 was negative for D-trehalose, mannitol, arbutin, I-erythritol, and succinic acid. The major cellular fatty acids of strain Y197-13 included C18:2n6c (33.94%), C18:1n9c (26.97%) and C16:0 (20.57%). Strain Y197-13 was Crabtree-negative, with 60% cell viability at 12% (v/v) ethanol. The flocculation level of strain Y197-13 was 8.38%, resulting in its classification as a non-flocculent yeast.

Keyword

Makgeolli; Nuruk; Pichia anomala; Y197-13

MeSH Terms

Arbutin
Carbon
Cell Survival
Ethanol
Fatty Acids
Flocculation
Glucose
Mannitol
Pichia*
Saccharomyces cerevisiae
Sprains and Strains*
Succinic Acid
Wine
Yeasts*
Arbutin
Carbon
Ethanol
Fatty Acids
Glucose
Mannitol
Succinic Acid