|
KMID : 0380620220540030343
|
|
Korean Journal of Food Science and Technology
2022 Volume.54 No. 3 p.343 ~ p.350
|
|
|
Microbes causing abnormal Takju fermentation in traditional wheat-based Nuruk: A case study
|
|
Yun Jeong-Hyun
Lee Jang-Eun
|
|
|
Abstract
|
|
|
|
In this article, we report a case study on the cause of abnormal fermentation of Takju based on a microbial community analysis of wheat-based Nuruk and Takju using next-generation sequencing. The microbial community showed notable changes during alcoholic fermentation. Members of the genera Aspergillus and Staphylococcus were dominant in Nuruk, whereas Saccharomyces, Pediococcus, Bacillus, Lactobacillus, and Enterobacter were predominant during Takju fermentation. In particular, members of the Enterobacter and Bacillus genera that were present were identified as the opportunistic pathogens B. wiedmannii and E. cloacae. The relative abundance of two species increased in Mitsul-3, wherein the concentration of organic acid rapidly decreased, and in Deotsul-1, in which raw materials were added. Furthermore, the relative abundance of lactic acid bacteria (LAB) in both the Nuruk and Takju was very low. Therefore, this result showed that the abnormal proliferation of E. cloacae and B. wiedmannii in Takju was due to the absence of LAB.
|
|
|
KEYWORD
|
|
|
case study, metagenomics, microbial community, Nuruk, Takju
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|