Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics

Juyong Choi, Sun Young Park, Min Kyung Park, Young Suk Kim, Chorong Ahn, Ye Jin Kim, Cheon Seok Park

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Recently, unconventional yeasts have become popular as fermentation starters in the brewing industry due to the growing consumer demand for aromatic diversity. Specifically, Schizosaccharomyces japonicus has been explored as a potential starter culture for beer and wine production because of its distinct brewing characteristics; however, its application in makgeolli fermentation has not been tested. Therefore, in the present study, two Sz. japonicus strains (SZJ-1 and SZJ-2) were isolated from natural sources, and their brewing characteristics for makgeolli fermentation were compared with those of commercial S. cerevisiae strain. Although the tested isolates showed a lower fermentation and carbon source consumption rate than control-, their overall alcohol fermentation characteristics were suitable for makgeolli production. Regarding flavor composition, Sz. japonicus-fermented makgeolli possessed more ester compounds (e.g., 2-phenylethyl acetate, ethyl acetate, and ethyl decanoate) than S. cerevisiae-fermented makgeolli. Therefore, Sz. japonicus can be used as an alternative culture starter in makgeolli fermentation.

Original languageEnglish
Pages (from-to)1383-1393
Number of pages11
JournalFood Science and Biotechnology
Volume32
Issue number10
DOIs
StatePublished - Sep 2023

Bibliographical note

Funding Information:
This work was supported by the National Institute of Biological Resources (Grant Numbers NIBR202102107 and NIBR202203112).

Publisher Copyright:
© 2023, The Korean Society of Food Science and Technology.

Keywords

  • Alternative yeast starter
  • Brewing
  • Makgeolli
  • Malic acid
  • Schizosaccharomyces japonicus

Fingerprint

Dive into the research topics of 'Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics'. Together they form a unique fingerprint.

Cite this