저온 적응성 효모 SCY297의 종균 방법에 따른 생존율과 약주 제조시 양조 특성을 조사하였다. 동결건조, 송풍건조 및 액체 제형 방법으로 제조한 다음, 실온에서 장기 저장에 따른 효모의 생존율과 양조 특성을 비교하였다. 또한, 부형 제로 skim milk, α-lactose, trehalose를 5%씩 첨가하여 생존율과 양조특성에 미치는 영향을 조사하였다. 부형제가 첨가된 동결건조 및 액체 제형 SCY297 효모는 실온에서 15주 까지 약 80% 이상의 생존율을 나타내었고, 송풍건조는 skim milk 첨가한 경우만 약 80% 이상 생존율을 나타내었다. 저장기간 및 제형화된 효모 SCY297로 약주를 발효하여 그 술덧을 분석한 결과, 동결건조 및 송풍건조된 SCY297는 무처리 SCY297보다 적정산도는 0.61, 아미노산도는 14.23 증가하였고, 알코올 함량은 5.07% 감소하였다. 액체 SCY297는 무처리 SCY297보다 pH 1.86, 아미노산도는 5.1 증가하였고, 알코올 함량은 2.9%로 감소량이 낮았다. 따라서 본 연구 결과, 종래의 고상형 방법보다 액상형 방법을 통한 종균화 가능성을 제시하였다.

The quality characteristics of Yakju and survival rate of yeast were investigated by modifying the drying method for the cold adapted yeast strain Saccharomyces cerevisiae Y297 (SCY297). Viability and fermentation characteristics of the freeze-dried, air blast-dried, and liquid SCY297 cultures were compared after storing them at 25℃. In addition, 5% skimmed milk, α-lactose, or trehalose was added as a protective agent for examining the effects of drying methods. During the 15-week storage period, the liquid and freeze-dried SCY297 cultures containing a protective agent showed a survival rate of 80%. However, the air blast-dried SCY297 culture showed 80% survival rate only in the skimmed milk supplemented group. Compared to the untreated cells, the acidity and amino acidity of Yakju prepared using freeze-dried or air blast-dried cultures of SCY297 increased by 2 fold and 5.7 fold respectively, while the alcohol content decreased by 5.07%. Compared to the untreated cells, the pH and amino acidity of Yakju prepared using the liquid culture of SCY297 increased by 1.5 fold and 2.5 fold respectively. Although the alcohol content decreased by 2.9%, decrease rate was lower than that observed for the freeze-dried and air blast-dried yeast cultures. Therefore, the results of this study showed that using a liquid starter culture was more advantageous than using the conventional solid culture.

Abstract
 서 론
 재료 및 방법
  효모 균주 및 재료
  쌀 당화액 제조
  합성배지 및 쌀 당화액에서 효모의 생육도 조사
  효모 제형화 방법
  생존율 측정
  약주 담금 및 발효
  이화학 분석
  통계처리
 결과 및 고찰
  합성배지와 쌀 당화액 배지의 효모 생육도
  제형화 및 저장기간에 따른 효모 생존율 변화
  효모 제형 형태와 저장기간에 따른 약주의 양조적성 평가
 요 약
 감사의 글
 References

• Seong Yeol Baek(Department of Agro-food Resource, National Institute of Agricultural Science, RDA, 농촌진흥청 국립농업과학원 농식품자원부) | 백성열
• Ji-Young Mun(Department of Agro-food Resource, National Institute of Agricultural Science, RDA, 농촌진흥청 국립농업과학원 농식품자원부) | 문지영
• Soo-Hwan Yeo(Department of Agro-food Resource, National Institute of Agricultural Science, RDA, 농촌진흥청 국립농업과학원 농식품자원부) | 여수환 Corresponding author