Comprehensive Analysis and Production of Powdered Starter Using <i>Saccharomyces cerevisiae</i> YM45
In order to secure domestic microbial resources, a fruit-flavored yeast was selected, and a starter manufacturing technology was developed to evaluate its quality characteristics. Among 26 yeast strains analyzed using an electronic nose, <i>Saccharomyces cerevisiae</i> YM45 isolated from...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/4/203 |
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| author | Su Jeong Lee Joo-Yeon Kim So-Young Kim Soo-Hwan Yeo Chan-Woo Kim |
| author_facet | Su Jeong Lee Joo-Yeon Kim So-Young Kim Soo-Hwan Yeo Chan-Woo Kim |
| author_sort | Su Jeong Lee |
| collection | DOAJ |
| description | In order to secure domestic microbial resources, a fruit-flavored yeast was selected, and a starter manufacturing technology was developed to evaluate its quality characteristics. Among 26 yeast strains analyzed using an electronic nose, <i>Saccharomyces cerevisiae</i> YM45 isolated from <i>Makgeolli</i> was identified as having high levels of methyl formate and propan-2-one, compounds that are associated with fruity and sweet aroma. A powdered starter was then produced with <i>S. cerevisiae</i> YM45, and its quality characteristics were analyzed. When cyclodextrin was used as an excipient, with water content at 4.7%, bacterial contamination was found to be 2.30 log CFU/g, which ensures quality and safety. The rehydration rate, assessed using a PBS buffer, showed a high survival rate of 8.7 log CFU/g, which is a suitable condition for preserving yeast activity. These findings suggest that domestically sourced microbial resources can serve as viable alternatives to imported strains, with potential applications in industrial fermentation. |
| format | Article |
| id | doaj-art-777073cfe5d14dada71aa6e2e662d0eb |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-777073cfe5d14dada71aa6e2e662d0eb2025-08-20T03:13:30ZengMDPI AGFermentation2311-56372025-04-0111420310.3390/fermentation11040203Comprehensive Analysis and Production of Powdered Starter Using <i>Saccharomyces cerevisiae</i> YM45Su Jeong Lee0Joo-Yeon Kim1So-Young Kim2Soo-Hwan Yeo3Chan-Woo Kim4Fermented and Processed Food Research Division, Department of Food Sciences, NICS, RDA, Wanju 55365, Republic of KoreaFermented and Processed Food Research Division, Department of Food Sciences, NICS, RDA, Wanju 55365, Republic of KoreaFermented and Processed Food Research Division, Department of Food Sciences, NICS, RDA, Wanju 55365, Republic of KoreaSulseam, Agricultural Corporation, Yongin 17158, Republic of KoreaFermented and Processed Food Research Division, Department of Food Sciences, NICS, RDA, Wanju 55365, Republic of KoreaIn order to secure domestic microbial resources, a fruit-flavored yeast was selected, and a starter manufacturing technology was developed to evaluate its quality characteristics. Among 26 yeast strains analyzed using an electronic nose, <i>Saccharomyces cerevisiae</i> YM45 isolated from <i>Makgeolli</i> was identified as having high levels of methyl formate and propan-2-one, compounds that are associated with fruity and sweet aroma. A powdered starter was then produced with <i>S. cerevisiae</i> YM45, and its quality characteristics were analyzed. When cyclodextrin was used as an excipient, with water content at 4.7%, bacterial contamination was found to be 2.30 log CFU/g, which ensures quality and safety. The rehydration rate, assessed using a PBS buffer, showed a high survival rate of 8.7 log CFU/g, which is a suitable condition for preserving yeast activity. These findings suggest that domestically sourced microbial resources can serve as viable alternatives to imported strains, with potential applications in industrial fermentation.https://www.mdpi.com/2311-5637/11/4/203yeast<i>Saccharomyces cerevisiae</i>starterfermentation |
| spellingShingle | Su Jeong Lee Joo-Yeon Kim So-Young Kim Soo-Hwan Yeo Chan-Woo Kim Comprehensive Analysis and Production of Powdered Starter Using <i>Saccharomyces cerevisiae</i> YM45 Fermentation yeast <i>Saccharomyces cerevisiae</i> starter fermentation |
| title | Comprehensive Analysis and Production of Powdered Starter Using <i>Saccharomyces cerevisiae</i> YM45 |
| title_full | Comprehensive Analysis and Production of Powdered Starter Using <i>Saccharomyces cerevisiae</i> YM45 |
| title_fullStr | Comprehensive Analysis and Production of Powdered Starter Using <i>Saccharomyces cerevisiae</i> YM45 |
| title_full_unstemmed | Comprehensive Analysis and Production of Powdered Starter Using <i>Saccharomyces cerevisiae</i> YM45 |
| title_short | Comprehensive Analysis and Production of Powdered Starter Using <i>Saccharomyces cerevisiae</i> YM45 |
| title_sort | comprehensive analysis and production of powdered starter using i saccharomyces cerevisiae i ym45 |
| topic | yeast <i>Saccharomyces cerevisiae</i> starter fermentation |
| url | https://www.mdpi.com/2311-5637/11/4/203 |
| work_keys_str_mv | AT sujeonglee comprehensiveanalysisandproductionofpowderedstarterusingisaccharomycescerevisiaeiym45 AT jooyeonkim comprehensiveanalysisandproductionofpowderedstarterusingisaccharomycescerevisiaeiym45 AT soyoungkim comprehensiveanalysisandproductionofpowderedstarterusingisaccharomycescerevisiaeiym45 AT soohwanyeo comprehensiveanalysisandproductionofpowderedstarterusingisaccharomycescerevisiaeiym45 AT chanwookim comprehensiveanalysisandproductionofpowderedstarterusingisaccharomycescerevisiaeiym45 |