Food Science and Biotechnology

  • 제16권6호
  • /
  • Pages.994-998
  • /
  • 2007
  • /
  • 1226-7708(pISSN)
  • /
  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Identification of Lactic Acid Bacteria Involved in Traditional Korean Rice Wine Fermentation

  • Seo, Dong-Ho (Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University) ;
  • Jung, Jong-Hyun (Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University) ;
  • Kim, Hyun-You (Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University) ;
  • Kim, Young-Rok (Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University) ;
  • Ha, Suk-Jin (Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University) ;
  • Kim, Young-Cheul (Department of Nutrition, University of Massachusetts) ;
  • Park, Cheon-Seok (Department of Food Science and Biotechnology, and Institute of Life Science and Resources, KyungHee University)
  • 발행 : 2007.12.31
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초록

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\;{$\times}\;10^8\;CFU/mL$) 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.

키워드

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