Aronia (Black chokeberry, ) belonging to the Rosaceae family, is native to eastern North America.
Aronia contain high levels of flavonoids, mostly anthocyanins and proanthocyanidins, which are known as condensed tannins.
The dominant proanthocyanidins in aronia are (-)-epicatechin and (+)-catechin. The concentration of proanthocyanidins in aronia
is higher than in other berries, however due to the astringent taste it is not desirable for consumption. Therefore, the purpose of
this study is to evaluate the effect of aronia on the reduction in tannins by yeast isolated from regional Jeotgal. We isolated strains
of yeast with high β-glucosidase activity from Jeotgal, with the MTY2 strains exhibiting a reduction in final tannin concentration
according to thin layer chromatography (TLC) analysis. MTY2 was confirmed as using an 18S rDNA
sequence and named as MTY2. MTY2 showed most significant growth when MTY2 was
cultured in a solution of 10% (w/v) glucose, 3% (w/v) tryptone and 0.1% (w/v) sodium chloride. According to the high
performance liquid chromatography (HPLC) analysis, the (+) - catechin peak is present, but (-) - epicatechin peak was reduced at
culture condition added with 10% glucose in medium.