Changes in Yeast and Bacterial Flora during Fermentation and Storage of Gugija-Liriope tuber Makgeolli using PCR-DGGE
2012
Min, J.H., Paichai University, Daejeon, Republic of Korea | Nam, Y.G., Cheongyang Boxthorn Experimental Station, Chungnam Agriculture Research and Extension Service, Cheongyang, Republic of Korea | Ju, J.I., Cheongyang Boxthorn Experimental Station, Chungnam Agriculture Research and Extension Service, Cheongyang, Republic of Korea | Jung, J.H., Cheongyang Green Wellness RIS, Cheongyang Provincial College, Cheongyang, Republic of Korea | Lee, J.S., Paichai University, Daejeon, Republic of Korea | Kim, H.K., Paichai University, Daejeon, Republic of Korea
In this study, we investigated the microbial flora changes in Gugija-Liriope tuber Makgeolli during fermentation and storage periods. We brewed Gugija-Liriope tuber Makgeolli for a week through twostage fermentations and stored the fermentation broth for a month at 4℃ or 20℃. We collected the samples periodically and analyzed microbial flora changes using viable cell counts and PCR-denaturing gradient gel electrophoresis (DGGE). Yeast viable cells were seen to have decreased to 13% of pre-storage levels after storage for 15 days at 20℃; however significant changes were not observed during storage at 4℃. Prolongation of storage time dramatically decreased the availability of viable cells. Yeast viable cell numbers had decreased to 38% of pre-storage levels at 4℃ and 4.8% at 20℃ after storage for 30 days. The results of the DGGE profile for yeast showed that Saccharomyces cerevisiae and Saccharomyces sp. were the predominant strains at the beginning of fermentation and throughout the whole period of storage. Viable cell counts for total bacteria had decreased to 36% of pre-storage levels after storage for 15 days but did not significantly change for the full 30 days of storage at 4℃. Similarly, viable cell counts for bacteria had decreased to 5% while viable cell numbers did not significantly change for the full 30 days at 20℃. Viable cell counts for lactic acid bacteria were performed and the results were similar to those for total bacteria. The results of the DGGE profile for bacteria showed that Weissella cibaria was the predominant strain at the beginning of fermentation. However it had disappeared by the end of fermentation, and Lactobacillus fermentum and Pediococcus acidilactici became the predominant species during storage.
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