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Research article

References

  1. Chung, J. H., Y. S. Bae, Y. J. Kim, and J. H. Lee. 2010. Characteristics of bacteriocin produced by a Lactobacillus plantarum strain isolated from kimchi. Kor. J. Microbiol. Biotechnol. 38: 481-485.
  2. Kim, A. R., S. Y. Lee, K. B. W. R. Kim, E. J. Song, J. H. Kim, M. J. Kim, K. W. Ji, I. S. Ahn, and D. H. Ahn. 2008. Effect of Glycyrrhiza uralensis on shelf-life and quality of takju. Korean J. Food Sci. Technol. 40: 194-200.
  3. Kim, J. E., S. K. Jung, S. J. Lee, K. W. Lee, G. W. Kim, and H. J. Lee. 2008. Nuruk extract inhibits lipopolysaccharide-induced production of nitrite and interleukin-6 in RAW 264.7 cells through blocking activation of p38 mitogen-activated protein kinase. J. Microbiol. Biotechnol. 18: 1423-1426.
    Pubmed
  4. Kim, M. J., B. H. Kim, J. K. Han, S. Y. Lee, and K. S. Kim. 2011. Analysis of quality properties and fermentative microbial profiles of takju and yakju brewed with or without steaming process. J. Food Hyg. Safety 26: 64-69.
  5. Kim, M. J., S. Y. Lee, K. B. W. R. Kim, E. J. Song, A. R. Kim, J. H. Kim, K. W. Ji, I. S. Ahn, and D. H. Ahn. 2007. Effect of chitosan on shelf-life and quality of takju. J. Chitin Chitosan 12: 198-204.
  6. Kim, T. Y., S. B. Kim, Y. J. Jeong, J. S. Shin, and N. Y. Park. 2003. Quality properties of takju mash vinegar added muskmelon. Korean J. Food Preserv. 10: 522-526.
  7. Lee, J. W. and J. Y. Shim. 2010. Quality characteristics of makgeolli during freezing storage. Food Eng. Progress 14:328-334.
  8. Merzer, G., E. C. Waal, and A. G. Uitterlinden. 1993. Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Appl. Environ. Microbiol. 59:695-700.
    Pubmed PMC
  9. NTSTS Institute. 1997. Textbook of Alcoholic Beverage-Making, pp. 368-370. National Tax Service Technical Service Institute, Seoul, Korea.
  10. Park, C. S. and T. S. Lee. 2002. Quality characteristics of takju prepared by wheat flour nuruks. Korean J. Food Sci. Technol. 34: 296-302.
  11. Park, S. S., J. J. Kim, J. A. Yoon, J. H. Lee, B. O. Jung, and S. J. Chung. 2011. Preparation and quality characteristics of takju (rice wine) with Opuntia ficus-indica var., saboten and chitooligosaccharide. J. Chitin Chitosan 16: 164-169.
  12. Scheirlinck, I., R. V. D. Meulen, A. V. Schoor, G. Huys, P. Vandamme, L. D. Vuyst, and M. Vancanney. 2007. Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs. Int. J. Syst. Evolut. Microbiol. 57: 1461-1467.
    Pubmed CrossRef
  13. Seo, M. Y., J. K. Lee, B. H. Ahn, and S. K. Cha. 2005. The changes of microflora during the fermentation of takju and yakju. Korean J. Food Sci. Technol. 37: 61-66.
  14. Shin, M. O., D. Y. Kang, M. H. Kim, and S. J. Bae. 2008. Effect of growth inhibition and quinone reductase activity stimulation of makgeoly fractions in various cancer cells. J. Korean Soc. Food Sci. Nutr. 37: 288-293.
    CrossRef
  15. Song, J. C. and H. J. Park. 2003. Takju brewing using the uncooked germed brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847-854.
    CrossRef
  16. Tao, G., Z. Y. Liu, K. D. Hyde, X. Z. Liu, and Z. N. Yu. 2008. Whole rDNA analysis reveals novel and endophytic fungi in Bletilla ochracea (Orchidaceae). Fungal Divers 33: 101-122.
  17. Valaskova, V. and P. Baldrian. 2009. Denaturing gradient gel electrophoresis as a fingerprinting method for the analysis of soil microbial communities. Plant Soil Environ. 55: 413-423.
  18. White, T. J., T. D. Bruns, S. B. Lee, and S. Tailor. 1990. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics, pp. 315-355. In M. A. Innis, D. H. Gelfand, J. J. Sninsky, and T. J. White (eds.). PCR Protocols. A Guide to Methods and Applications. Academic Press, San Diego, CA, USA.
  19. Yang, E. J. and H. C. Chang. 2008. Antifungal activity of Lactobacillus plantarum isolated from kimchi. Kor. J. Microbiol. Biotechnol. 36: 276-284.
  20. Yang, J. Y. and K. H. Lee. 1996. Shelf-life and microbiological study of Sansung takju. Korean J. Food Sci. Technol. 28: 779785.
  21. Yoo, J. Y. and S. Lee. 1997. Use of nisin for improved ethanol production during takju fermentation. Kor. J. Microbiol. Biotechnol. 25: 203-206.

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Article

Research article

J. Microbiol. Biotechnol. 2012; 22(8): 1101-1106

Published online August 28, 2012 https://doi.org/10.4014/jmb.1112.12063

Copyright © The Korean Society for Microbiology and Biotechnology.

Microbial Dynamics of Commercial Makgeolli Depending on the Storage Temperature

Hye-Ryun Kim 1, Ae Ran Lee 1, Jae-Ho Kim 1 and Byung-Hak Ahn 1*

Korean Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam-si 463-746, Korea

Received: December 28, 2011; Accepted: April 16, 2012

Abstract

Market fresh makgeolli was stored at different temperatures
of 4oC and 25oC to assess the change of the microbial
diversity according to the storage temperature and
period. Yeast counts increased until day 3 of storage and
decreased thereafter. General and lactic acid bacterial
counts continuously increased during storage. The data
indicated that the control of growth of microorganisms,
particularly general bacteria and lactic acid bacteria
(LAB), is essential. Total acid levels started to decrease in
the makgeolli stored at 4oC, and increased from day 6 of
storage in the makgeolli stored at 25oC. The increase of
total acid in the non-refrigerated condition greatly affected
the quality of makgeolli. In both the fresh makgeolli
samples stored at 4oC and 25oC, yeast (Saccharomyces
cerevisiae) and molds (Aspergillus tubingensis, Candida
glaebosa, and Aspergillus niger) were noted. Denaturing
gradient gel electrophoresis (DGGE) band patterns were
almost constant regardless of the storage period. As for
bacteria, Lactobacillus crustorum, L. brevis, and Microlaena
stipoides were found in the makgeolli stored at 4oC, and L.
crustorum, Lactobacillus sp., L. plantarum, L. brevis, L.
rhamnosus, and L. similis were found in the makgeolli
stored at 25oC. In particular, in the makgeolli stored at
25oC, L. crustorum and L. plantarum presented dark bands
and were identified as the primary microorganisms that
affected spoilage of fresh makgeolli.

Keywords: microbial dynamics, makgeolli, denaturing gradient gel electrophoresis, storage

References

  1. Chung, J. H., Y. S. Bae, Y. J. Kim, and J. H. Lee. 2010. Characteristics of bacteriocin produced by a Lactobacillus plantarum strain isolated from kimchi. Kor. J. Microbiol. Biotechnol. 38: 481-485.
  2. Kim, A. R., S. Y. Lee, K. B. W. R. Kim, E. J. Song, J. H. Kim, M. J. Kim, K. W. Ji, I. S. Ahn, and D. H. Ahn. 2008. Effect of Glycyrrhiza uralensis on shelf-life and quality of takju. Korean J. Food Sci. Technol. 40: 194-200.
  3. Kim, J. E., S. K. Jung, S. J. Lee, K. W. Lee, G. W. Kim, and H. J. Lee. 2008. Nuruk extract inhibits lipopolysaccharide-induced production of nitrite and interleukin-6 in RAW 264.7 cells through blocking activation of p38 mitogen-activated protein kinase. J. Microbiol. Biotechnol. 18: 1423-1426.
    Pubmed
  4. Kim, M. J., B. H. Kim, J. K. Han, S. Y. Lee, and K. S. Kim. 2011. Analysis of quality properties and fermentative microbial profiles of takju and yakju brewed with or without steaming process. J. Food Hyg. Safety 26: 64-69.
  5. Kim, M. J., S. Y. Lee, K. B. W. R. Kim, E. J. Song, A. R. Kim, J. H. Kim, K. W. Ji, I. S. Ahn, and D. H. Ahn. 2007. Effect of chitosan on shelf-life and quality of takju. J. Chitin Chitosan 12: 198-204.
  6. Kim, T. Y., S. B. Kim, Y. J. Jeong, J. S. Shin, and N. Y. Park. 2003. Quality properties of takju mash vinegar added muskmelon. Korean J. Food Preserv. 10: 522-526.
  7. Lee, J. W. and J. Y. Shim. 2010. Quality characteristics of makgeolli during freezing storage. Food Eng. Progress 14:328-334.
  8. Merzer, G., E. C. Waal, and A. G. Uitterlinden. 1993. Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Appl. Environ. Microbiol. 59:695-700.
    Pubmed KoreaMed
  9. NTSTS Institute. 1997. Textbook of Alcoholic Beverage-Making, pp. 368-370. National Tax Service Technical Service Institute, Seoul, Korea.
  10. Park, C. S. and T. S. Lee. 2002. Quality characteristics of takju prepared by wheat flour nuruks. Korean J. Food Sci. Technol. 34: 296-302.
  11. Park, S. S., J. J. Kim, J. A. Yoon, J. H. Lee, B. O. Jung, and S. J. Chung. 2011. Preparation and quality characteristics of takju (rice wine) with Opuntia ficus-indica var., saboten and chitooligosaccharide. J. Chitin Chitosan 16: 164-169.
  12. Scheirlinck, I., R. V. D. Meulen, A. V. Schoor, G. Huys, P. Vandamme, L. D. Vuyst, and M. Vancanney. 2007. Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs. Int. J. Syst. Evolut. Microbiol. 57: 1461-1467.
    Pubmed CrossRef
  13. Seo, M. Y., J. K. Lee, B. H. Ahn, and S. K. Cha. 2005. The changes of microflora during the fermentation of takju and yakju. Korean J. Food Sci. Technol. 37: 61-66.
  14. Shin, M. O., D. Y. Kang, M. H. Kim, and S. J. Bae. 2008. Effect of growth inhibition and quinone reductase activity stimulation of makgeoly fractions in various cancer cells. J. Korean Soc. Food Sci. Nutr. 37: 288-293.
    CrossRef
  15. Song, J. C. and H. J. Park. 2003. Takju brewing using the uncooked germed brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847-854.
    CrossRef
  16. Tao, G., Z. Y. Liu, K. D. Hyde, X. Z. Liu, and Z. N. Yu. 2008. Whole rDNA analysis reveals novel and endophytic fungi in Bletilla ochracea (Orchidaceae). Fungal Divers 33: 101-122.
  17. Valaskova, V. and P. Baldrian. 2009. Denaturing gradient gel electrophoresis as a fingerprinting method for the analysis of soil microbial communities. Plant Soil Environ. 55: 413-423.
  18. White, T. J., T. D. Bruns, S. B. Lee, and S. Tailor. 1990. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics, pp. 315-355. In M. A. Innis, D. H. Gelfand, J. J. Sninsky, and T. J. White (eds.). PCR Protocols. A Guide to Methods and Applications. Academic Press, San Diego, CA, USA.
  19. Yang, E. J. and H. C. Chang. 2008. Antifungal activity of Lactobacillus plantarum isolated from kimchi. Kor. J. Microbiol. Biotechnol. 36: 276-284.
  20. Yang, J. Y. and K. H. Lee. 1996. Shelf-life and microbiological study of Sansung takju. Korean J. Food Sci. Technol. 28: 779785.
  21. Yoo, J. Y. and S. Lee. 1997. Use of nisin for improved ethanol production during takju fermentation. Kor. J. Microbiol. Biotechnol. 25: 203-206.