Korean Journal of Mycology (Kor. J. Mycol.)
Han-Seok Choi 1*, Ji-Eun Kang 1, Seok-Tae Jeong 1, Chan-Woo Kim 1 and Kazunori Takamine 2
1Fermented Food Science Division, National Academy of Agricultural Science, Wanju 55365, Korea
2Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
Correspondence to coldstone@korea.kr
Korean Journal of Mycology (Kor J Mycol) September, 2015, 43(3):196-199.
https://doi.org/10.4489/KJM.2015.43.3.196
Received: June 23, 2015; Revised: June 26, 2015; Accepted: June 28, 2015
Published: September, 2015.
© The Korean Society of Mycology
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The occurrence and characterization of yeast isolated from Korean traditional nuruk were investigated. Sequences of the D1/D2 domain of the 26S rDNA were identical for a strain examined and had a similarity value of 100% compared to sequences of the type strain of Saccharomyces cerevisiae (NRRL Y-12632). The isolate able to assimilate with trehalose, raffinose, and methyl-glucoside assimilate was also capable of glucose, galactose, maltose, and sucrose fermentation. It did not proliferate at 40 oC or above, but was able to grow in concentration of 50% glucose and 10% NaCl. By combining nucleotide sequence, morphological observation, and physiological characteristics, the isolate was identified as S. cerevisiae.
Distilled spirits, Nuruk, Saccharomyces cerevisiae, Soju