title: Microbiological Characteristics of Wild Yeast Strain Pichia anomala Y197-13 for Brewing Makgeolli.
abstract: Makgeolli is a traditional cloudy-white Korean rice wine with an alcohol content of 6~7%. The present study investigated the morphological characteristics, carbon-utilizing ability, fatty acid composition, alcohol resistance, glucose tolerance, and flocculence of Saccharomyces cerevisiae Y98-5 and Pichia anomala Y197-13, non-S. cerevisiae isolated from Nuruk, which is used in brewing Makgeolli. Similar morphological characteristics were observed for both isolated wild yeast strains; and the carbon source assimilation of Y197-13 differed from that of other P. anomala strains. Strain Y197-13 was negative for D-trehalose, mannitol, arbutin, I-erythritol, and succinic acid. The major cellular fatty acids of strain Y197-13 included C18:2n6c (33.94%), C18:1n9c (26.97%) and C16:0 (20.57%). Strain Y197-13 was Crabtree-negative, with 60% cell viability at 12% (v/v) ethanol. The flocculation level of strain Y197-13 was 8.38%, resulting in its classification as a non-flocculent yeast.
authors.affiliation: Korean Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Hye Ryun
authors.initials: HR
authors.lastname: Kim
authors.forename: Jae-Ho
authors.initials: JH
authors.lastname: Kim
authors.forename: Dong-Hoon
authors.initials: DH
authors.lastname: Bai
authors.forename: Byung Hak
authors.initials: BH
authors.lastname: Ahn
keywords: Makgeolli; Nuruk; Pichia anomala; Y197-13