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Food science and biotechnology v.21 no.2, 2012년, pp.419 - 424   SCIE SCOPUS 피인용횟수: 1
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Populations and Potential Association of Saccharomyces cerevisiae with Lactic Acid Bacteria in Naturally Fermented Korean Rice Wine

Yoon, Sung-Sik    (Division of Biological Science and Technology, College of Science and Technology, Yonsei University   ); Choi, Ji-A    (Division of Biological Science and Technology, College of Science and Technology, Yonsei University   ); Kim, Ki-Hwan    (Division of Biological Science and Technology, College of Science and Technology, Yonsei University   ); Song, Tae-Suk    (Division of Biological Science and Technology, College of Science and Technology, Yonsei University   ); Park, Young-Seo    (Department of Food Science & Biotechnology, Gachon University  );
  • 초록

    The microbial populations focused on predominant yeast species and lactic acid bacteria (LAB) in 15 commercial makgeolli brands, where a fungal starter nuruk was used were examined. Viable yeast counts were obtained on yeast potato dextrose (YPD) and MRS agar containing sodium azide. MRS-C (0.1% cycloheximide supplemented) was used for selective counts of LAB. Saccharomyces cerevisiae was found to be predominant in the 15 samples tested, with an average count of $4.6{\times}10^7$ CFU/mL. Contrary to the earlier studies, Lactobacillus plantarum and Weissella cibaria were shown as predominant LAB species with an average count of $1.7{\times}10^7$ CFU/mL. Surprisingly, as many as 7 log viable cells/mL were present at the ethyl alcohol concentration of 6-7%. The data from real-time PCR also indicated that the yeast populations remains almost constant during the refrigerated storage of 12 days, while that of LAB decrease slightly first 9 days and increase after then, despite the overall increase in acidity. Data from the differential microbial counts suggest that yeast S. cerevisiae might be associated with 2 LAB species, L. plantarum and W. cibaria, under ethyl alcohol stress during the turbid rice wine fermentation.


  • 주제어

    Korean rice wine .   yeast .   lactic acid bacteria .   associated growth .   nuruk .   differential count.  

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  • 이 논문을 인용한 문헌 (1)

    1. Rhee, Young Kyoung ; Nam, So-Hyun ; Kim, Hye-Ryun ; Cho, Chang-Won ; Lee, Young-Chul ; Kim, Young-Chan ; Hong, Hee-Do 2014. "Effect of Crude Polysaccharide Isolated from Mageoli Mash under Different Fermentation Conditions on Immune-Stimulating Activity" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(12): 1835~1842     

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