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안동소주 발효액으로부터 분리한 젖산 세균의 동정 및 발효 특성
Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Korean Traditional Liquor, Andong-Soju

배경화   (민속주 안동소주  ); 신기선   (한국생명공학연구원CC0186997  ); 류희영   (안동대학교 식품영양학과UU0000902  ); 권정숙   (안동대학교 식품영양학과UU0000902  ); 손호용   (안동대학교 식품영양학과UU0000902  );
  • 초록

    민속주 안동소주 발효에 있어서, 젖산균의 영향 분석과 효율적 제어를 위해, 안동소주 자가 제조 누룩 및 알코올 발효액으로부터 젖산균을 분리하였다. 분리된 젖산균들 중 ADS-L1 균주가 가장 젖산 생성이 우수하였으며, 균체 집락의 특성으로 안동소주 자가제조 누룩 및 안동소주 발효액에서 우점종으로 판단되었으며, 생리, 생화학적 특성과 16S rDNA 염기배열 분석결과 Pediococcus acidilactici로 동정되었다. ADS-L1 균주는 $40{\sim}50^{\circ}C$ 의 온도와 pH $5{\sim}7$ 의 범위에서 우수한 생육을 보여, 최고온도가 $50^{\circ}C$ 까지 상승하는 누룩 띄움 과정 및 pH 6의 안동소주 발효초기의 주요 젖산균으로 판단되었다. 한편 12%(w/v)의 알코올 농도 및 0.01N HCl 처리시 낮은 생존율을 나타내어 안동소주 발효진행에 따라 발효 후기에는 급격한 생육저해가 나타날 것으로 판단되었다. MRS 배지에서의 발효특성 실험 결과, ADS-L1 균주는 충분한 탄소원이 존재시 24시간 이내에 발효액의 pH를 산성화하며, 지속적인 젖산 생성을 통해 발효액의 집균염 방지 등의 긍정적 효과를 나타내며, 발효후기 $10^5\;CFU/ml$ 이하로 감소되어 안동소주 발효동안 별도의 문제를 유발하지 않을 것으로 판단되었다.


    To investigate the effect of lactic acid bacteria in Andong-Soju fermentation and traditional nuruk maturation, several lactic acid bacteria were isolated from the Andong-Soju fermentation broth and traditionally matured nuruks using Lactobacilli MRS agar containing bromocresol purple. Among the isolated bacteria, ADS-L1 showed the highest lactic acid production and was dominant species in fermentation broth. Based on physiological characteristics and 16S rDNA sequencing results, the ADS-L1 was identified as Pediococcus acidilactici. The ADS-L1 grew well at $50^{\circ}C$ , and under the acidic conditions at pH 4, whereas the ADS-L1 failed to grew by treatments of 12% (w/v) ethanol or 0.01N HCl. Considering the high temperature of nuruk above $50^{\circ}C$ during nuruk maturation and the high ethanol concentration of broth above 12% at the end-stage of Andong-Soju fermentation, these results suggested that the ADS-L1 is popular in matured nuruks and plays role in the early-stage of fermentation. Analysis of pH, brix, reducing sugar content, lactic acid production, and cell growth during the cultivation of ADS-L1 further suggested that the ADS-L1 may contribute the prevention of contamination by rapid and steady acidification of broth, and do not cause problems by rapid death at the end-stage of fermentation.


  • 주제어

    Andong-Soju .   lactic acid bacteria .   traditional liquors.  

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  • 이 논문을 인용한 문헌 (7)

    1. Sohn, Ho-Yong ; Ryu, Hee-Young ; Jang, Yu-Jin ; Jang, Han-Su ; Park, Yu-Mi ; Kim, Sa-Youl 2008. "Evaluation of Antimicrobial, Antithrombin, and Antioxidant Activity of Aerial Part of Saxifraga stolonifera" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 36(3): 195~200     
    2. 2011. "" Journal of the Korean Society for Applied Biological Chemistry, 54(6): 933~943     
    3. Cho, Ho-Cheol ; Kang, Soon Ah ; Choi, Sung-Inn ; Cheong, Chul 2013. "Quality Characteristics of Fruit Spirits from a Copper Distillation Apparatus" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(5): 743~752     
    4. Choi, Sung-Inn ; Kang, Soon Ah ; Cheong, Chul 2013. "Yeast Selection for Quality Optimization of Distilled Spirits" 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, 14(8): 3887~3896     
    5. Heo, Jun ; Ryu, MyeongSeon ; Jeon, SaeBom ; Oh, HyeonHwa ; Kim, Young Sang ; Jeong, DoYoun ; Uhm, Tai-Boong 2014. "Characterization of Lactobacillus brevis JBE 30 as a Starter for the Brewing of Traditional Liquor" Korean journal of microbiology = 미생물학회지, 50(3): 233~238     
    6. Cho, Hye-Seom ; Cheong, Chul 2015. "A Study of Optimal Conditions in Distillation for Production of Schisandra Chinensis Fruit Spirits" 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, 16(9): 6142~6151     
    7. Park, Suk-Gyun ; Ohk, Seung-Ho ; Kim, Jin-Man 2015. "Lactic Acid Fermentation with Rice Koji as a Carbon Source" KSBB Journal, 30(1): 33~37     

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