Microbial diversity and physicochemical properties of takju and yakju
2018
Koo, O.K., Gyeongsang National University, Jinju, Republic of Korea | Lim, E.S., Korea University of Science and Technology, Daejeon, Republic of Korea | Lee, A.R., Korea Food Research Institute, Wanju, Republic of Korea | Kim, T.W., Korea Food Research Institute, Wanju, Republic of Korea
Takju and yakju are traditional Korean alcoholic beverages that are prepared by fermentation of glutinous rice with nuruk, a cereal starter containing various bacteria, fungi, and yeast. In this study, physicochemical and microbial properties of a total of 12 commercial takju and yakju samples were analyzed; their pH, sweetness, and alcohol content were varied, depending on the type of alcohol, from pH 3.64-4.8, 5.1-24.8 o Bx, and 4.6-18.5%, respectively. Microbial communities were analyzed with 16S rRNA amplicon sequencing using MiSeq system. At the phylum level, Firmicutes (86.2%) was the most dominant, followed by Proteobacteria (8.08%), Actinobacteria (2.56%), and Cyanobacteria (3.13%). Lactic acid bacteria, including Lactobacillus, Lactococcus, Leuconostoc, and Weissella were also frequently detected. Among eukaryotes, Saccharomyces cerevisiae was the most dominant in these samples.
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