복분자 발효액 유래 내생 사카로마이세스 계열 효모의 특성 및 GABA 합성 활성T

γ-Aminobutyric acid (GABA) producing indigenous yeasts JBCC-A74, A84, A86, A87, A88, B58, B61 was isolated from naturally fermented black raspberry wine and identified as Saccharomyces cerevisiae by biochemical tests and 18Sr DNA sequencing. Although the isolated S. cerevisiae JBCC strains showed desirable characters for glucose, ethanol and sodium metabisulfite tolerance, genetic markers of SSU1, AWA1, BIO6, and FLO1 for fermentation characterization observed only from three isolates of S. cerevisiae JBCC A88, A74, A86. All the S. cerevisiae strains showed similar fermentation properties on black raspberry extract, but only S. cerevisiae JBCC A74 can produce desirable ethanol up to 13.8%. The antioxidant activity of the black raspberry wine fermented by S. cerevisiae JBCC A74 high, while total polyphenol and flavonoid contents lower. Under optimized conditions, GABA production significantly enhanced up to 0.23 g/L by S. cerevisiae JBCC A74, increasing its synthesis yield 6.5 in the presence of 5% glutamic acid. These findings confirmed the efficacy of S. cerevisiae JBCC A74 as a useful starter for wine fermentation with functional ingredient of GABA.