Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics
| العنوان: | Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics |
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| المؤلفون: | Soo-Hwan Yeo, Hyo-Bin Moon, Heui-Dong Park, Min-Kyeong Chae, Jong-Beom Park, Jun-Su Choi, Kyu-Taek Choi |
| المصدر: | Korean Journal of Food Preservation. 28:810-819 |
| بيانات النشر: | The Korean Society of Food Preservation, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Starter, biology, Chemistry, Saccharomyces cerevisiae, Fermentation, Food science, biology.organism_classification, Air blast, Yeast, Food Science |
| الوصف: | In this study, suitable protectants and rehydration solutions were investigated for the development of ‘Yakju’ yeast starters. Experiments were conducted alongside the optimization of protectant and rehydration conditions using different types of sugars and rehydration solutions to enhance the viability and storability of air-blast dried yeast cells. Six types of sugars (fructose, glucose, maltose, raffinose, sucrose, trehalose) and four types of rehydration solutions (DW, PBS, 0.85% NaCl, and 1% peptone water) were examined to investigate optimal air-blast drying conditions to enhance the survival rate of Saccharomyces yeasts cells. 10% sucrose (DW) and 10% maltose (PBS) had the highest survival rate of 108.20% and 107.72% for S. cerevisiae W153 and W149, respectively. we assumed that the increased survival rate (>100%) was as a result of the re-initiation of the proliferation of the air-blast dried yeast cells during the 1-h rehydration. We also investigated physicochemical properties as well as sensory quality of ‘Yakju’. S. cerevisiae W153 and W149 showed good alcohol fermentation ability in the three different raw materials such as glutinous rice only (Glu 100), non-glutinous rice (NGlu 100), glutinous and non-glutinous rice mixture (NGlu 50:50). The sensory evaluation revealed that S. cerevisiae W153 obtained the highest scores in the flavor as well as the overall preference with the Glu 100. |
| تدمد: | 2287-7428 1738-7248 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::00abc0fbd98b585bbb34f9fad51af8a2 https://doi.org/10.11002/kjfp.2021.28.6.810 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........00abc0fbd98b585bbb34f9fad51af8a2 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 22877428 17387248 |
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