The objectives of this study were to isolate and characterize low temperature adaptation yeast and to obtain suitable yeasts strains for manufacturing Yakju. In this study, we isolated 482 wild yeasts from fermented foods. Out of these, 5 yeast strains were selected based on increased growth at low temperature (15℃) and high β-glucosidase activity. To screen the aromatic level of isolates, media containing cerulenin and 5,5,5-trifluor-DL-leucine (TFL) were used. Y297 strain demonstrated tolerance against TFL and produced more than 13% alcohol. Y297 strain was identified a Saccharomyces cerevisiae based on the 26S rDNA gene sequences. Maximum cell growth was observed after 19 hr and 38 hr of incubation at 25℃ and 15℃, respectively. The exponential phase was followed by a lengthy stationary phase, at 15℃, when the cells remained high viable. Y297 strain demonstrated tolerance against alcohol (10%), glucose (60%) and salt(NaCl, 8%). β-glucosidase and esterase activity in Y297 were higher than those of controls at 15℃. Overall, these results indicated that using wild yeast strain, isolated from fermented food, affects the chemical characteristics of the brewed Yakju.

• Dong-Jun Seo(Fermented Food Division, Department of Agro-food Resource) | 서동준
• Soo-Hwan Yeo(Fermented Food Division, Department of Agro-food Resource) | 여수환
• Ji-Young Mun(Fermented Food Division, Department of Agro-food Resource) | 문지영
• Woo-Jin Jung(Division of Applied Bioscience and Biotechnology, Institute of Environmentally-Friendly Agriculture, Chonnam National University) | 정우진
• Yong Sik Cho(Fermented Food Division, Department of Agro-food Resource) | 조용식
• Seong Yeol Baek(Fermented Food Division, Department of Agro-food Resource) | 백성열 Corresponding author