Abstract
Saccharomycopsis fibuligera KJJ81 isolated from nuruk is an amylolytic yeast that is widely used as a microbial starter in various fermented foods. Volatile and nonvolatile metabolites of S. fibuligera KJJ81 were investigated according to different carbon sources and cultivation times using a nontargeted metabolomic approach. Partial-least-squares discriminant analysis was applied to determine the major metabolites, which were found to be closely related to the clustering and discrimination of S. fibuligera KJJ81 samples. Some volatile metabolites derived from phenylalanine, such as 2-phenylethanol, 2-phenylethyl acetate, and ethyl phenylacetate, were predominantly found in cultivation medium containing glucose (YPD medium). In addition, the level of 2-phenylethanol increased continuously with the cultivation time. In terms of nonvolatile metabolites, carbohydrates (mannose, arabitol, and mannitol), fatty acids (palmitic acid and stearic acid), organic acids (oxalic acid and succinic acid), and amino acids (isoleucine, serine, alanine, glutamic acid, glycine, proline, phenylalanine, and threonine) were the main contributors to S. fibuligera KJJ81 samples cultivated in YPD medium according to cultivation time. These results show that the formation of volatile and nonvolatile metabolites of S. fibuligera KJJ81 can be significantly affected by both the carbon sources and the cultivation time.
Highlights
Makgeolli is a traditional alcoholic beverage made in Korea from the fermentation of rice after the addition of koji or nuruk [1]
A comprehensive nontargeted analysis of all the volatile metabolites in the extracts of S. fibuligera KJJ81 cultivated in media containing different carbohydrates was performed using gas chromatography (GC)-MS equipped with stir bar sorptive extraction (SBSE)
The present application of a nontargeted metabolomic approach to data sets of the profiles of volatile and nonvolatile metabolites revealed that S. fibuligera KJJ81 samples could be distinguished according to different cultivation media and times
Summary
Makgeolli is a traditional alcoholic beverage made in Korea from the fermentation of rice after the addition of koji or nuruk [1]. Koji is a kind of microbial starter that includes a single culturing microorganism, whereas nuruk is a traditional microbial mixed-strain starter that is primarily cultivated on rice, wheat, barley, and rye [2]. This means that nuruk includes diverse air-borne naturally occurring microorganisms such as filamentous fungi, yeasts, and bacteria [2,3]. Makgeolli is generally manufactured by fermentation involving saccharification and alcoholic fermentation Enzymes such as amylase and glucoamylase can be used for saccharification—along with decomposition of protein by protease—in rice [4]. Yeast can produce ethanol, carbon dioxide, and diverse compounds including fusel alcohols and esters that can affect the quality of makgeolli [4,5]
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