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Microbial community changes in Makgeolli during brewing
Author(s) -
Chai Changhoon,
Lim GooSang,
Kim YunJi,
Oh SeWook
Publication year - 2015
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.227
Subject(s) - brewing , weissella , fermentation , starter , pediococcus , pyrosequencing , food science , lactobacillus , biology , lactobacillus brevis , bacteria , microbial population biology , fermentation in food processing , lactic acid , microbiology and biotechnology , leuconostoc , biochemistry , lactobacillus plantarum , genetics , gene
Makgeolli , a traditional Korean alcoholic beverage, is produced from the simultaneous saccharification and fermentation of glutinous rice by microbes introduced through nuruk (fermentation starter). The microbial community in Makgeolli is complex, and changes in the community are important for quality control and product development of Makgeolli . In this study, changes in the microbial community of Makgeolli during brewing were monitored by pyrosequencing. Pyrosequencing of microbes in Makgeolli illustrated dynamic changes in the populations and species of bacteria and fungi during brewing. Saccharomyces , a fungal genus, dominated the fungal community in Makgeolli throughout brewing, and produced alcohol after sufficient production of reducing sugars. As the bacterial genera Pediococcus , Weissella , Lactobacillus and Enterococcus , categorized as lactic acid bacteria, grew in Makgeolli , the pH decreased. The fungal community in Makgeolli was not significantly changed during brewing, but there were dynamic changes in the bacterial community, especially during the first 2 days of brewing. Copyright © 2015 The Institute of Brewing & Distilling