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Research article

References

  1. Chavan RS, Chavan SR. 2011. Sourdough technology - a traditional way for wholesome foods: a review. Compr. Rev. Food Sci. Food Saf. 10: 169-182.
    CrossRef
  2. Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, Poutanen K. 2005. Potential of sourdough for healthier cereal products. Trends Food Sci. Technol. 16: 104-112.
    CrossRef
  3. Gobbetti M, Rizzello CG, Di Cagno R, De Angelis M. 2014. How the sourdough may affect the functional features of leavened baked goods. Food Microbiol. 37: 30-40.
    Pubmed CrossRef
  4. Minervini F, De Angelis M, Di Cagno R, Gobbetti M. 2014. Ecological parameters influencing microbial diversity and stability of traditional sourdough. Int. J. Food Microbiol. 171:136-146.
    Pubmed CrossRef
  5. Lim SB, Tingirikari JM, Kwon YW, Li L, Kim GE, Han NS. 2017. Polyphasic microbial analysis of traditional Korean jeung-pyun sourdough fermented with makgeolli. J. Microbiol. Biotechnol. 27: 226-233.
    Pubmed CrossRef
  6. Lee EA, Woo KJ. 2002. Study on the dextran and the inner structure of jeung-pyun (Korea rice cake) on adding oligosaccharide. J. East Asian Soc. Diet. Life 12: 38-46.
  7. Oh CH, Oh NS. 2009. Quality characteristics of jeung-pyun prepared by rice sourdough. J. Korean Soc. Food Sci. Nutr. 38: 1215-1221.
    CrossRef
  8. Lee AY, Park JY, Hahn YS. 2006. Study on the improvement of quality in jeung-pyun prepared with lactic bacteria having high dextransucrase activity as starters. Korean J. Food Sci. Technol. 38: 400-407.
  9. Marongiu A, Zara G, Legras JL, Del Caro A, Mascia I, Fadda C, et al. 2015. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale. J. Ind. Microbiol. Biotechnol. 42: 85-92.
    Pubmed CrossRef
  10. Corsetti A, Settanni L. 2007. Lactobacilli in sourdough fermentation. Food Res. Int. 40: 539-558.
    CrossRef
  11. Kim SY, Yoo KS, Kim JE, Kim JS, Jung JY, Jin Q, et al. 2010. Diversity analysis of lactic acid bacteria in Korean rice wine by culture independent method using PCR denaturing gradient gel electrophoresis. Food Sci. Biotechnol. 19: 749-755.
    CrossRef
  12. AACC. 2000. Titratable acidity, pp. 02-31. Approved Methods of the AACC, 10th Ed. American Association of Cereal Chemists, St. Paul, MN.
  13. Kwon S, Kim TS, Yu GH, Jung JH, Park HD. 2010. Bacterial community composition and diversity of a full-scale integrated fixed-film activated sludge system as investigated by pyrosequencing. J. Microbiol. Biotechnol. 20: 1717-1723.
    Pubmed
  14. Wang J, Rosell CM, Benedito de Barber C. 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem. 79: 221-226.
    CrossRef
  15. Caballero PA, Gómez M, Rosell CM. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. J. Food Eng. 81: 42-53.
    CrossRef
  16. Fik M, Surówka K. 2002. Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread. J. Sci. Food Agric. 82: 1268-1275.
    CrossRef
  17. Jin J, Kim SY, Jin Q, Eom HJ, Han NS. 2008. Diversity analysis of lactic acid bacteria in takju, Korean rice wine. J. Microbiol. Biotechnol. 18: 1678-1682.
    Pubmed
  18. Kim JY, Kim D, Park P, Kang H-I, Ryu EJ, Kim SM. 2011. Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, makgeolli. Food Chem. 128: 87-92.
    Pubmed CrossRef
  19. Awika JM. 2011. Major cereal grains production and use around the world, pp. 1-13. In Awika JM, Piironen V, Bean S (eds.). Advances in Cereal Science, Implications to Food Processing and Health Promotion. American Chemical Society, Washington, DC.
    CrossRef
  20. Seo DH, Jung JH, Kim HY, Kim YP, Ha SJ, Kim YC, et al. 2007. Identification of lactic acid bacteria involved in traditional Korean rice wine fermentation. Food Sci. Biotechnol. 16: 994-998.
  21. Gobbetti M, Corsetti A, Rossi J. 1994. The sourdough microflora. Interactions between lactic acid bacteria and yeasts:metabolism of amino acids. World J. Microbiol. 10: 275-279.
    Pubmed CrossRef
  22. Gobbetti M, Angelis DM, Corsetti A, Cagno DR. 2005. Biochemistry and physiology of sour dough lactic acid bacteria. Trends Food Sci. Technol. 16: 57-69.
    CrossRef
  23. Stiles ME, Holzapfel WH. 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol. 36: 1-29.
    CrossRef
  24. Gobbetti M, Ganzle M. 2013. Handbook on Sourdough Biotechnology, pp. 12-13. Springer, Berlin-Heidelberg.
    CrossRef
  25. Cagno RD, Angelis MD, Limitone A, Minervini F, Carnevali P, Corsetti A, et al. 2006. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum. J. Agric. Food Chem. 54: 9873-9881.
    Pubmed CrossRef
  26. Tingirikari JMR, Kothari D, Shukla R, Goyal A. 2014. Structural and biocompatibility properties of dextran from Weissella cibaria JAG8 as food additive. Int. J. Food Sci. Nutr. 65: 686-691.
    Pubmed CrossRef
  27. Gobbetti M. 1998. The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Sci. Technol. 9: 267-274.
    CrossRef
  28. Hammes WP, Ganzle MG. 1998. Sourdough breads and related products, Ch. 8. In Woods BJB (ed), Microbiology of Fermented Foods, 1st Ed. Blackie Academic, London.
    CrossRef

Article

Research article

J. Microbiol. Biotechnol. 2017; 27(10): 1736-1743

Published online October 28, 2017 https://doi.org/10.4014/jmb.1708.08003

Copyright © The Korean Society for Microbiology and Biotechnology.

Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun

Jaehyung Park 1, Ji Sun Seo 2, Seul-Ah Kim 2, So-Yeon Shin 2, Jong-Hyun Park 1 and Nam Soo Han 2*

1Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea, 2Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea

Received: August 3, 2017; Accepted: August 15, 2017

Abstract

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to
improve bread properties like volume, flavor, and texture. A Korean traditional sourdough
was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like
bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of
makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three
commercial makgeolli were tested for jeung-pyun production, with each product exhibiting
varied dough swelling rates and organoleptic qualities, and among them, J-product was
ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a
big difference in their population and diversity. J-product had the highest LAB and yeast
counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc
pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at
25°C, 30°C, and 35°C, and the microbial growth in and textural properties of jeung-pyun were
examined by instrumental and sensory tests. At high temperature (35°C), the rates of dough
swelling and acidification were fast due to rapid microbial growth mainly caused by LAB,
resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed
consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in
makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory
properties. For the production of high-quality jeung-pyun, development of LAB starters with
high gas productivity and low acidity and establishment of an optimal fermentation
procedure for rice dough are necessary.

Keywords: Jeung-pyun, makgeolli, rice sourdough, yeast, lactic acid bacteria, fermentation

References

  1. Chavan RS, Chavan SR. 2011. Sourdough technology - a traditional way for wholesome foods: a review. Compr. Rev. Food Sci. Food Saf. 10: 169-182.
    CrossRef
  2. Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, Poutanen K. 2005. Potential of sourdough for healthier cereal products. Trends Food Sci. Technol. 16: 104-112.
    CrossRef
  3. Gobbetti M, Rizzello CG, Di Cagno R, De Angelis M. 2014. How the sourdough may affect the functional features of leavened baked goods. Food Microbiol. 37: 30-40.
    Pubmed CrossRef
  4. Minervini F, De Angelis M, Di Cagno R, Gobbetti M. 2014. Ecological parameters influencing microbial diversity and stability of traditional sourdough. Int. J. Food Microbiol. 171:136-146.
    Pubmed CrossRef
  5. Lim SB, Tingirikari JM, Kwon YW, Li L, Kim GE, Han NS. 2017. Polyphasic microbial analysis of traditional Korean jeung-pyun sourdough fermented with makgeolli. J. Microbiol. Biotechnol. 27: 226-233.
    Pubmed CrossRef
  6. Lee EA, Woo KJ. 2002. Study on the dextran and the inner structure of jeung-pyun (Korea rice cake) on adding oligosaccharide. J. East Asian Soc. Diet. Life 12: 38-46.
  7. Oh CH, Oh NS. 2009. Quality characteristics of jeung-pyun prepared by rice sourdough. J. Korean Soc. Food Sci. Nutr. 38: 1215-1221.
    CrossRef
  8. Lee AY, Park JY, Hahn YS. 2006. Study on the improvement of quality in jeung-pyun prepared with lactic bacteria having high dextransucrase activity as starters. Korean J. Food Sci. Technol. 38: 400-407.
  9. Marongiu A, Zara G, Legras JL, Del Caro A, Mascia I, Fadda C, et al. 2015. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale. J. Ind. Microbiol. Biotechnol. 42: 85-92.
    Pubmed CrossRef
  10. Corsetti A, Settanni L. 2007. Lactobacilli in sourdough fermentation. Food Res. Int. 40: 539-558.
    CrossRef
  11. Kim SY, Yoo KS, Kim JE, Kim JS, Jung JY, Jin Q, et al. 2010. Diversity analysis of lactic acid bacteria in Korean rice wine by culture independent method using PCR denaturing gradient gel electrophoresis. Food Sci. Biotechnol. 19: 749-755.
    CrossRef
  12. AACC. 2000. Titratable acidity, pp. 02-31. Approved Methods of the AACC, 10th Ed. American Association of Cereal Chemists, St. Paul, MN.
  13. Kwon S, Kim TS, Yu GH, Jung JH, Park HD. 2010. Bacterial community composition and diversity of a full-scale integrated fixed-film activated sludge system as investigated by pyrosequencing. J. Microbiol. Biotechnol. 20: 1717-1723.
    Pubmed
  14. Wang J, Rosell CM, Benedito de Barber C. 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem. 79: 221-226.
    CrossRef
  15. Caballero PA, Gómez M, Rosell CM. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. J. Food Eng. 81: 42-53.
    CrossRef
  16. Fik M, Surówka K. 2002. Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread. J. Sci. Food Agric. 82: 1268-1275.
    CrossRef
  17. Jin J, Kim SY, Jin Q, Eom HJ, Han NS. 2008. Diversity analysis of lactic acid bacteria in takju, Korean rice wine. J. Microbiol. Biotechnol. 18: 1678-1682.
    Pubmed
  18. Kim JY, Kim D, Park P, Kang H-I, Ryu EJ, Kim SM. 2011. Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, makgeolli. Food Chem. 128: 87-92.
    Pubmed CrossRef
  19. Awika JM. 2011. Major cereal grains production and use around the world, pp. 1-13. In Awika JM, Piironen V, Bean S (eds.). Advances in Cereal Science, Implications to Food Processing and Health Promotion. American Chemical Society, Washington, DC.
    CrossRef
  20. Seo DH, Jung JH, Kim HY, Kim YP, Ha SJ, Kim YC, et al. 2007. Identification of lactic acid bacteria involved in traditional Korean rice wine fermentation. Food Sci. Biotechnol. 16: 994-998.
  21. Gobbetti M, Corsetti A, Rossi J. 1994. The sourdough microflora. Interactions between lactic acid bacteria and yeasts:metabolism of amino acids. World J. Microbiol. 10: 275-279.
    Pubmed CrossRef
  22. Gobbetti M, Angelis DM, Corsetti A, Cagno DR. 2005. Biochemistry and physiology of sour dough lactic acid bacteria. Trends Food Sci. Technol. 16: 57-69.
    CrossRef
  23. Stiles ME, Holzapfel WH. 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol. 36: 1-29.
    CrossRef
  24. Gobbetti M, Ganzle M. 2013. Handbook on Sourdough Biotechnology, pp. 12-13. Springer, Berlin-Heidelberg.
    CrossRef
  25. Cagno RD, Angelis MD, Limitone A, Minervini F, Carnevali P, Corsetti A, et al. 2006. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum. J. Agric. Food Chem. 54: 9873-9881.
    Pubmed CrossRef
  26. Tingirikari JMR, Kothari D, Shukla R, Goyal A. 2014. Structural and biocompatibility properties of dextran from Weissella cibaria JAG8 as food additive. Int. J. Food Sci. Nutr. 65: 686-691.
    Pubmed CrossRef
  27. Gobbetti M. 1998. The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Sci. Technol. 9: 267-274.
    CrossRef
  28. Hammes WP, Ganzle MG. 1998. Sourdough breads and related products, Ch. 8. In Woods BJB (ed), Microbiology of Fermented Foods, 1st Ed. Blackie Academic, London.
    CrossRef