저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링

Abstract

In this study, suitable protectants and rehydration solutions were investigated for the development of ‘Yakju’ yeast starters. Experiments were conducted alongside the optimization of protectant and rehydration conditions using different types of sugars and rehydration solutions to enhance the viability and storability of air-blast dried yeast cells. Six types of sugars (fructose, glucose, maltose, raffinose, sucrose, trehalose) and four types of rehydration solutions (DW, PBS, 0.85% NaCl, and 1% peptone water) were examined to investigate optimal air-blast drying conditions to enhance the survival rate of Saccharomyces yeasts cells. 10% sucrose (DW) and 10% maltose (PBS) had the highest survival rate of 108.20% and 107.72% for S. cerevisiae W153 and W149, respectively. we assumed that the increased survival rate (>100%) was as a result of the re-initiation of the proliferation of the air-blast dried yeast cells during the 1-h rehydration. We also investigated physicochemical properties as well as sensory quality of ‘Yakju’. S. cerevisiae W153 and W149 showed good alcohol fermentation ability in the three different raw materials such as glutinous rice only (Glu 100), non-glutinous rice (NGlu 100), glutinous and non-glutinous rice mixture (NGlu 50:50). The sensory evaluation revealed that S. cerevisiae W153 obtained the highest scores in the flavor as well as the overall preference with the Glu 100.