|
KMID : 0380620180500010055
|
|
Korean Journal of Food Science and Technology
2018 Volume.50 No. 1 p.55 ~ p.60
|
|
|
Microbial community analysis of commercial nuruk in Korea using pyrosequencing
|
|
Park Ji-Hee
Kim Song-Gun
Lee Yong-Jae
Chung Chang-Ho
|
|
|
Abstract
|
|
|
|
Microbial communities of four commercial Korean nuruks were analyzed by the 454 pyrosequencing method to correlate different characteristics of rice wine fermentation. The total and average sequencing reads of fungi in the four nuruks were 14,800 and 3,494, respectively. At the phylum level, Ascomycota was dominant in three nuruks, namely, SH, SS, and JJ, while Zygomycota was dominant in SJ. Saccharomycopsis was dominant in nuruks subjected to longer fermentation periods, such as SH and SS. The total and average sequence reads for bacteria were 31,485 and 7,871, respectively. Bacteria belonging to the phylum Firmicutes were dominant in all samples. SH showed several genera of lactic acid bacteria, such as Lactobacillus, Leuconostoc, Pediococcus, and other minor bacteria. Staphylococcus and Bacillus were the dominant bacteria in JJ and SJ, respectively.
|
|
|
KEYWORD
|
|
|
pyrosequencing, nuruk, microbial communities, fungi, bacteria
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|