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Identification of Lactic Acid Bacteria Involved in Traditional Korean Rice Wine Fermentation

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 16 Number 6 (2007.12)바로가기
  • 페이지
    pp.994-998
  • 저자
    Seo, Dong-Ho, Jung, Jong-Hyun, Kim, Hyun-You, Kim, Young-Rok, Ha, Suk-Jin, Kim, Young-Cheul, Park, Cheon-Seok
  • 언어
    한국어(KOR)
  • URL
    https://www.earticle.net/Article/A79280

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원문정보

초록

영어
Changes in microflora, pH, reducing sugar content, lactic acid content, and ethanol content during Korean rice wine fermentation were investigated. Typical quality characteristics of Korean rice wine fermentation including pH, reducing sugar content, lactic acid content, and ethanol content were evaluated. While a fungus was not detected in our Korean rice wine mash, yeast was found to be present at fairly high quantities (1.44 - 4.76 $x 108 CFU/mL$) throughout the fermentation period. It is assumed that lactic acid bacteria (LAB) had effects on the variations of fragrance and flavor for traditional Korean rice wine. The main LAB during the Korean rice wine fermentation was determined and identified as a Gram-positive, straight rod-shaped cell. Genotypic identification of the isolated strain by amplification of its 16S rRNA sequence revealed that the isolated strain was most closely related to Lactobacillus plantarum (99%) strains without any other comparable Lactobacillus strains. Therefore, we designated the major LAB identified from traditional Korean rice wine fermentation as L. plantarum RW.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

16S rRNA lactic acid bacteria Lactobacillus plantarum nuruk traditional Korean rice wine

저자

  • Seo, Dong-Ho [ Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University ]
  • Jung, Jong-Hyun [ Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University ]
  • Kim, Hyun-You [ Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University ]
  • Kim, Young-Rok [ Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University ]
  • Ha, Suk-Jin [ Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University ]
  • Kim, Young-Cheul [ Department of Nutrition, University of Massachusetts ]
  • Park, Cheon-Seok [ Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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