Preparation of Korean rice wine with probiotic indigenous Saccharomyces cerevisiae and their fermentation properties

Recent probiotic studies mainly focused on lactic acid bacteria, whereas Saccharomyces cerevisiae has been sparsely studied, despite having nutritional benefits. This study examined the potential probiotic properties of Saccharomyces cerevisiae strains (JBCC 40B, OD 32, and B8) isolated from Korean fermented foods and their fermentation characteristics for rice wine production. S. cerevisiae strains demonstrated stress tolerance to ethanol (10%), glucose (30%), and sulfite (500 ppm), with good survival properties under simulated gastrointestinal conditions. S. cerevisiae strains could grow at 37 °C, auto-aggregation (> 93%), hydrophobicity (23–67%), antioxidant activity (> 69%), and antibiotic resistance. Genetic analysis confirmed brewing-related genes SSU1, FLO1, AWA1, and BIO6. During fermentation, final pH increased to 3.9, sugar content declined to 8°Brix, while alcohol increased from 10 to 18% with starter growth (log₁₀ CFU/mL:8.6). 32 major volatile compounds were detected, and sensory analysis confirms alcohol, roasted cereal, and fruity aromas. Overall, S. cerevisiae strains demonstrated favorable probiotic and fermentation properties, making them promising candidates for probiotic rice wine production.