This technology features the novel yeast strain Debaryomyces hansenii KD2, isolated from traditional doenjang and deposited as KACC 93324P, as well as probiotic and food compositions containing this strain or its culture as an active ingredient. This strain thrives in saline environments and produces flavor compounds that enhance the taste of fermented soybean products.
Traditional fermented soybean products rely on complex microbial fermentation to create diverse regional flavors and aromas, but industrially mass-produced versions often lack depth. Domestic research has largely focused on Bacillus, lactic acid bacteria, and mold, leaving a gap in the study of the fermentation physiology and genomics of soybean-derived yeast. Furthermore, there was a critical need for verified, safe indigenous yeast starter cultures to mitigate risks of infection or harmful byproduct formation.
This technology utilizes the KD2 strain, which is genetically distinct from existing Debaryomyces hansenii. It grows vigorously under high-salt conditions and produces a variety of flavor compounds, including butter, caramel, and cheese notes. It also induces higher levels of the anti-inflammatory cytokine IL-10 in human dendritic cells compared to existing probiotic yeasts and poses a low risk of infection as it does not grow at human body temperature. It can be applied to improve the flavor of commercial soy sauce and doenjang, as well as in yeast-based probiotic health foods and fermented sauces, restoring the complex, traditional flavor profile to mass-produced products while adding immune-modulating benefits.
This invention was developed with support from the Ministry of Science and ICT for the isolation of core yeast/mold from traditional fermented soybean products and the development of complex starter cultures.
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