Korean Journal of Mycology (Kor. J. Mycol.)
Hyang-Rin Kang, Ae-Ran Lee, Young-Hee Kwon, Jae-Ho Kim, Hye-Ryun Kim and Byung-Hak Ahn*
Korean Alcoholic Beverage Research Center, Korea Food Research Institute, Gyeonggi 463-746, Korea
Correspondence to bhahn@kfri.re.kr
Korean Journal of Mycology (Kor J Mycol) December 31, 2012, 40(4):204-209.
https://doi.org/10.4489/KJM.2012.40.4.204
(Received 16, November 2012., Revised 29, November 2012., Accepted 30, November 2012)
Published: December 31, 2012.
© The Korean Society of Mycology
In this study, a novel yeast, Y111-5 for Makgeolli manufacture was selected from Nuruk yeasts, and its optimal culture condition were investigated. The Y111-5 strain was identified as Saccharomyces cerevisiae by phylogenetic analysis of 18S RNA sequence. The maximal growth was obtained when the yeast was cultivated at 30 oC for 15 h in the medium containing sucrose 9% and yeast extract 5%.
Carbon source, Dry yeast, Makgeolli, Nitrogen source, Nuruk, Optimization of cultivation