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- Title
A case of wild yeast starter from raisins, in which red koji mold Monascus ruber was identified along with Saccharomyces cerevisiae.
- Authors
Shinya Kato
- Abstract
Home baking using wild yeast starters is popular, but its microbial composition needs to be clarified. This study examined physicochemical properties and microbial composition during the incubation of wild yeast starter from raisins. Over 7 days, cell numbers increased logarithmically on the 2nd day, plateauing on the 3rd day, while pH dropped from 4.82 to 3.71, and sugar content (Brix%) declined from 15.97% to 9.13%. One occupying yeast strain and a mold strain were identified in the wild yeast starter from raisins: Saccharomyces cerevisiae based on DNA sequences from the 26S rRNA D2 region and a red koji mold Monascus ruber based on the sequence of the genes for the ^-tubulin. This single yeast occupancy was unexpected because wild yeast starters are usually thought to have diverse microflora. Monascus ruber is known to produce aromatic compounds and is used in foods. However, caution is advised when using wild yeast starter to avoid potential mold contamination in home baking.
- Subjects
MONASCUS; SACCHAROMYCES cerevisiae; KOJI; RAISINS; YEAST
- Publication
New Food Industry, 2024, Vol 66, Issue 2, p77
- ISSN
0547-0277
- Publication type
Article