Source of Contamination, Detection Techniques, and Control Methods of Spoilage Yeast in Fermented Foods

Jeong, Deokyeol; Park, Heeyoung; Bae, Eun-Yeong; Seol, Min-Kyeong; Ju, Yebin; Kim, Jong-Seok; Gwan, Jang Byeong; Sultanov, Akhmadjon; Kim, Byung Oh; Cho, Young-Je; Kim, Soo Rin

doi:10.7841/ksbbj.2020.35.1.23

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“…Among various industrially attractive phenotypes of S. cerevisiae , cold tolerance is one of the most essential traits for the beverage and food industry [ 15 ]. Wine and beer fermentation at a low temperature improves flavor by preventing spoilage microorganisms [ 16 , 17 , 18 ]. Moreover, cold-tolerant strains are required to produce unfermented frozen dough with viable cells [ 19 ].…”

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Characterization of Cold-Tolerant Saccharomyces cerevisiae Cheongdo Using Phenotype Microarray

Jung¹,

Park

Jang

et al. 2021

Microorganisms

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The cold-tolerant yeast Saccharomyces cerevisiae is industrially useful for lager fermentation, high-quality wine, and frozen dough production. S. cerevisiae Cheongdo is a recent isolate from frozen peach samples which has a good fermentation performance at low temperatures and desirable flavor profiles. Here, phenotype microarray was used to investigate industrial potentials of S. cerevisiae Cheongdo using 192 carbon sources. Compared to commercial wine yeast S. cerevisiae EC1118, Cheongdo showed significantly different growth rates on 34 substrates. The principal component analysis of the results highlighted that the better growth of Cheongdo on galactose than on EC1118 was the most significant difference between the two strains. The intact GAL4 gene and the galactose fermentation performance at a low temperatures suggested that S. cerevisiae Cheongdo is a promising host for industrial fermentation rich in galactose, such as lactose and agarose.

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