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KMID : 0380620200520050529
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 5 p.529 ~ p.537
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Changes in microbial community and physicochemical characterization of Makgeolli during fermentation by yeast as a fermentation starter
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Choi Ji-Hae
Lim Bo-Ra
Kang Ji-Eun
Kim Chan-Woo
Kim Young-Soo
Jeong Seok-Tae
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Abstract
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This study was carried out to confirm changes in the microbial community and physicochemical characteristics of Korean traditional Makgeolli during fermentation by yeast as a fermentation starter. We demonstrate that the microbial community during fermentation affects the quality of Makgeolli. At the species level, Pediococcus pentosaceus, Weissella confusa, Pantoea vagans, and Lactobacillus graminis were dominant on fermentation mix, after 1-2 days, in the control group without yeast treatment. Acid production in the control group was higher than that in the yeast-treated group. P. pentosaceus was dominant throughout the fermentation process, and the proportion of P. vagans remarkably decreased following yeast addition. Considering quality characteristics, the alcohol content rapidly increased after yeast addition, and the lactic acid content was lower in the yeast-treated group than in the control. These results suggest that the rapid increase in alcohol at the start of fermentation inhibits the growth of lactic acid-producing bacteria. The addition of yeast may contribute to the reduction in the high amount of lactic acid, which can be one of the causes of changes in Makgeolli quality.
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KEYWORD
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Makgeolli, nuruk, yeast, microbial community, quality characterization
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