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KMID : 1007520070160060994
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Food Science and Biotechnology
2007 Volume.16 No. 6 p.994 ~ p.998
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Identification of Lactic Acid Bacteria Involved in Traditional Korean Rice Wine Fermentation
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Seo Dong-Ho
Jung Jong-Hyun
Kim Hyun-You
Kim Young-Rok
Ha Suk-Jin
Kim Young-Cheul
Park Cheon-Seok
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Abstract
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Changes in microflora, pH, reducing sugar content, lactic acid content, and ethanol content during Korean rice wine fermentation were investigated. Typical quality characteristics of Korean rice wine fermentation including pH, reducing sugar content, lactic acid content, and ethanol content were evaluated. While a fungus was not detected in our Korean rice wine mash, yeast was found to be present at fairly high quantities (1.44-4.76 × 108 CFU/mL) throughout the fermentation period. It is assumed that lactic acid bacteria (LAB) had effects on the variations of fragrance and flavor for traditional Korean rice wine. The main LAB during the Korean rice wine fermentation was determined and identified as a Gram-positive, straight rod-shaped cell. Genotypic identification of the isolated strain by amplification of its 16S rRNA sequence revealed that the isolated strain was most closely related to Lactobacillus plantarum (99%) strains without any other comparable Lactobacillus strains. Therefore, we designated the major LAB identified from traditional Korean rice wine fermentation as L. plantarum RW.
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KEYWORD
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16S rRNA, Lactic acid bacteria, Lactobacillus plantarum, nuruk, traditional Korean rice wine
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