Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001

Jerusalem artichoke (JA, Helianthus tuberosus L.) is a promising functional food material. JA consists of inulin and fructo-oligosaccharide which are indigestible carbohydrates in human. Previous research has develop various products supplemented with JA, however no studies have involved yakju (Korean traditional rice wine) using because Saccharomyces cerevisiae cannot utilize inulin. We isolated several inulin-degrading non-Saccharomyces yeasts nuruk (a Korean fermentation starter). The isolate the highest inulinase activity was Wickerhamomyces anomalus JS01 538.14 Unit/mL after 72 hours incubation. To identify whether yeast could improve quality, W. S. KMBL7001 were co-fermented to produce JA. investigated characteristics. At completion process, (co-fermented yakju) had similar characteristics including pH, reducing sugar, alcohol, organic acid contents compared fermented (control yakju). Moreover, higher total amino control yakju. digested some into fructose fermented. Conversely, wine did not ferment any during fermentation. As result sensory evaluation, obtained scores all categories, suggesting that supplementing utilizing quality.