Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Diversity Analysis of Lactic Acid Bacteria in Takju, Korean Rice Wine

  • Jin, Jianbo (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Kim, So-Young (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Jin, Qing (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Eom, Hyun-Ju (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Han, Nam-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University)
  • Published : 2008.10.31
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Abstract

To investigate lactic acid bacterial population in Korean traditional rice wines, biotyping was performed using cell morphology and whole-cell protein pattern analysis by SDS-PAGE, and then the isolates were identified by 16S rRNA sequencing analysis. Based on the morphological characteristics, 103 LAB isolates were detected in wine samples, characterized by whole-cell protein pattern analysis, and they were then divided into 18 patterns. By 16S rRNA gene sequencing, the isolates were identified as Lactobacillus paracasei, Lb. arizonensis, Lb. plantarum, Lb. harbinensis, Lb. parabuchneri, Lb. brevis, and Lb. hilgardii when listed by their frequency of occurrence. It was found that the difference in bacterial diversity between rice and grape wines depends on the raw materials, especially the com position of starch and glucose.

Keywords

References

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