→ 한국식품과학회지2018 ; 50(01): 55-60
Microbial community analysis of commercial nuruk in Korea using pyrosequencing
파이로시퀀싱을 이용한 상업용 전통누룩의 미생물 군집분석
Ji-Hee Park, Song-Gun Kim1, Yong-Jae Lee1, and Chang-Ho Chung*
Department of Culinary Science and Foodservice Management, Sejong University 1Microbial Resource Center/KCTC, Korea Research Institute of Bioscience and Biotechnology
세종대학교 조리외식경영학과, 1미생물 자원센터, 한국생명공학연구원
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.
pyrosequencing, nuruk, microbial communities, fungi, bacteria
한국식품과학회지 2018 Feb; 50(01): 55 - 60