Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Analysis of Microbial Diversity in Makgeolli Fermentation Using PCR-DGGE

PCR-DGGE를 이용한 막걸리발효에서 미생물 다양성 분석

  • Kwon, Seung-Jik (Division of Bacterial Respiratory Infections, Korea National Institute of Health) ;
  • Ahn, Tae-Young (Department of Microbiology, Dankook University) ;
  • Sohn, Jae-Hak (Department of Bio-food material, College of Medical & Life Sciences, Silla University)
  • 권승직 (국립보건연구원 질병관리본부) ;
  • 안태영 (단국대학교 미생물학과) ;
  • 손재학 (신라대학교 의생명과학대 바이오식품소재학과)
  • Received : 2011.12.21
  • Accepted : 2012.02.23
  • Published : 2012.02.28
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Abstract

Kumjungsansung-Makgeolli$^{(R)}$ is a traditional Korean rice wine that is fermented from traditional nuruk and rice. In this study, we performed the PCR-denaturing gradient gel electrophoresis (DGGE) analysis targeting the 16S and 28S rRNA genes to characterize bacterial and fungal diversity during Makgeolli fermentation. The predominant bacteria in the PCR-DGGE profile during Makgeolli fermentation were Lactobacillus spp. (Lactobacillus curvatus, L. kisonensis, L. plantarum, L. sakei, and L. gasseri), Pediococcus spp. (P. acidilactici, P. parvulus, P. agglomerans, and P. pentosaceus), Pantoea spp. (P. agglomerans and P. ananatis), and Citrobacter freundii; these were identified on the base of analysis of 16S rRNA gene sequences. The dominant bacterium during Makgeolli fermentation was L. curvatus. The predominant fungi in PCR-DGGE profile during Makgeolli fermentation were Pichia kudriavzevii, Saccharomyces cerevisiae, Asidia idahoensis, Kluyveromyces marxianus, Saccharomycopsis fibuligera, and Torulaspora delbrueckii, and these were identified on the basis of analysis of 28S rRNA gene sequences. The dominant fungal species during Makgeolli fermentation changed from P. kudriavzevii at 0-2 days incubation to S. cerevisiae at 3-6 days incubation. This study suggests that PCR-DGGE analysis could be a suitable tool for the understanding of microbial diversity and structure during Makgeolli fermentation.

금정산성 막걸리$^{(R)}$는 전통적인 수제누룩과 쌀로부터 발효된 한국의 전통적인 술이다. 본 연구에서는 막걸리 발효기간 동안 세균과 진균의 다양성을 특성화하기 위해 16S와 28S rRNA 유전자를 목적으로 하는 PCRDenaturing Gradient Gel Electrophoresis (PCR-DGGE) 분석을 수행하였다. 막걸리 발효기간 동안 PCR-DGGE profile에서 검출된 세균은 16S rRNA 유전자 서열에 기초한 동정결과 Lactobacillus spp. (L. curvatus, L. kisonensis, L. plantarum, L. sakei 및 L. gasseri), Pediococcus spp. (P. acidilactici, P. parvulus, P. agglomerans및 P. pentosaceus), Pantoea spp. (P. agglomerans 및 P. ananatis) 그리고 Citrobacter freundii로 총 12종이었으며, 배양2일 이후 L. curvatus가 주된 우점 종을 형성하였다. 반면 PCR-DGGE profile에서 검출된 진균은 28S rRNA 유전자 서열에 기초한 동정결과 Pichia kudriavzevii, Saccharomyces cerevisiae, Asidia idahoensis, Kluyveromyces marxianus, Saccharomycopsis fibuligera 및 Torulaspora delbrueckii로 6종이었으며 주된 우점 진균은 배양0일에서 2일에 P. kudriavzevii에서 배양 3일에서 6일에 S. cerevisiae로 전환되었다. 결과적으로 PCR-DGGE분석은 막걸리발효기간 동안 미생물의 구조와 다양성을 이해하는 데 유용한 도구임을 보여주었다.

Keywords

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