Microbiological Characteristics of Alcoholfermenting Wild Yeast, Aureobasidium pullulans P-1 and Its Makgeolli Fermentation Characteristics

 홍용철    한상민    이종수   

1Quality Control Team, Seoul Jangsoo Co. Ltd., Jincheon 27830, Korea
2Department of Biomedicinal Science and Biotechnology, Paichai University, Daejeon 35345, Korea

Abstract

The goal of this study was to investigate the microbiological characteristics of the ethanol-producing wild yeast, Aureobasidium pullulans P-1, isolated from flowers growing near the Yedang reservoir, Chungnam province, Korea, and in addition, to optimize its fermentation ability for the production of Makgeolli. A. pullulans P-1 was oval-shaped, and formed ascospores and pseudomycelium. The P-1 strain was a halophilic and sugar tolerant yeast which grew in 15% NaCl and 50% glucose-containing yeast extract-peptone-dextrose media. The P-1 strain was also resistant to 20% ethanol. Changes of the physicochemical properties during Makgeolli fermentation by A. pullulans P-1 were investigated. A maximum of 8.45% ethanol was obtained when a mixture of cooked rice, 150% water, and 35% ipguk per cooked rice was fermented by 5% A. pullulans P-1 culture broth at 25°C for 10 days. Antihypertensive angiotensin I-converting enzyme inhibitory activity in the Makgeolli ferment produced by A. pullulans P-1 reached a high of 71.1% after 10 days.

Figures & Tables

Fig. 1. Phylogenetic tree of alcohol-fermenting yeast, P-1 based on the nucleotide sequences of large subunit 26S ribosomal DNA. The tree was generated by the neighborjoining method, using MEGA7.