Comparative Analysis of Fermentation Characteristics of Saccharomyces cerevisiae and Non-Saccharomyces Yeast Strains Isolated from Nuruk and Makgeolli

Traditional fermented foods harbor diverse microbial resources and provide an important reservoir for fermentation applications. We compared selected fermentation-related metabolite profiles of yeast strains isolated from traditional Korean fermentation starters and fermented foods, including nuruk and makgeolli. A total of 63 Saccharomyces cerevisiae strains and 23 non-Saccharomyces strains were cultured in YPD medium for 24 h, and volatile compounds, organic acids, and free amino acid-related compounds were analyzed. Non-Saccharomyces strains generally showed higher levels of ester compounds, whereas S. cerevisiae strains exhibited relatively higher levels of alcohol compounds. In particular, Kluyveromyces marxianus KJ-L showed high levels of both ester and alcohol-related volatile compounds, suggesting its potential as a candidate strain for further aroma-related evaluation. Organic acid and free amino-related profiles also differed between the two yeast groups. These results highlight the distinct metabolic traits of S. cerevisiae and non-Saccharomyces strains and provide useful screening information for selecting candidate microbial resources for further validation in fermented food systems.