Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Variations of Properties and Microbial Community during Fermentation of Makgeollies by Isolated Yeasts from Traditional Makgeollies

전통막걸리에서 분리한 효모균주를 이용한 막걸리 발효과정 중의 물성 및 미생물 군집의 변화

  • Jeon, Myong Je (Department of Bioscience and Biotechnology, Graduate School, Silla University) ;
  • Jang, Min Kyung (Department of Pharmaceutical Engineering, Silla University) ;
  • Lee, Sol Jee (Department of Pharmaceutical Engineering, Silla University) ;
  • Park, Sung Hwan (Department of Bioscience and Biotechnology, Graduate School, Silla University) ;
  • Kim, Mihyang (Department of Food and Nutrition, Silla University) ;
  • Sohn, Jae Hak (Department of Bio-Food Materials, Silla University) ;
  • Lee, Han-Seung (Department of Bio-Food Materials, Silla University) ;
  • Lee, Dong-Geun (Department of Bioscience and Biotechnology, Graduate School, Silla University) ;
  • Lee, Sang-Hyeon (Department of Bioscience and Biotechnology, Graduate School, Silla University)
  • 전명제 (신라대학교 일반대학원 생명공학과) ;
  • 장민경 (신라대학교 제약공학과) ;
  • 이솔지 (신라대학교 제약공학과) ;
  • 박성환 (신라대학교 일반대학원 생명공학과) ;
  • 김미향 (신라대학교 식품영양학과) ;
  • 손재학 (신라대학교 바이오식품소재학과) ;
  • 이한승 (신라대학교 바이오식품소재학과) ;
  • 이동근 (신라대학교 일반대학원 생명공학과) ;
  • 이상현 (신라대학교 일반대학원 생명공학과)
  • Received : 2013.04.10
  • Accepted : 2013.06.14
  • Published : 2013.06.30
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Abstract

Property changes and bacterial characterizations by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) were investigated during the fermentation of Makgeollies by 5 isolated yeast strains. Changes of pH were large between day 0 (pH 6) and day 2 (pH 3) and showed less variation after then. ANOVA analyses revealed that pHs were statistically different with fermentation times (p<0.001), while strains (p=0.60) did not. Acidities were changed from 0.19 to 1.04% and showed rather high increase from day 2, and fermentation times (p<0.001) and strains (p=0.006) represented statistical differences. All strains showed less than 0.150% at amino-type nitrogen contents except S strain showed 0.442% at day 8, and there were no statistical differences with fermentation times (p=0.4558) and strains (p=0.3513). Saccharinities of C strain were higher from day 4, and fermentation times (p<0.0001) and strains (p=0.007) showed statistical differences. Large variation of alcohol concentrations (%) were observed between day 0 (0%) and day 2 (10%) and showed less variation after day 2, and there was no statistical difference with strains. Dominant prokaryotes were Lactobacillus fermentum and Pediococcus pentosaceus, which producing acids and functional materials. Dominant eukaryote was Saccharomyces cerevisiae, which might be resulted from addition of yeasts.

전통막걸리들에서 순수분리한 효모균주 5종을 이용하여 각각 막걸리를 제조하면서 발효 시일에 따른 막걸리의 물성 변화와 PCR-DGGE를 이용하여 미생물 군집구조 변화를 조사하였다. 막걸리의 pH는 0일째 pH 6에서 발효 2일째 pH 3 정도의 큰 감소를 보였고 이후 큰 변화가 없었다. 발효일별로는 차이를 보였지만(ANOVA, p<0.001) 균주별로는 차이가 없었다(p=0.60). 산도는 0.19~1.04% 범위였으며 발효 2일째부터 증가하였고 발효일자별(p<0.001) 및 균주별(p=0.006) 모두 차이가 있었다. C 균주의 산도 증가가 가장 컸으며 S 균주의 산도 증가가 가장 적었다. 아미노태 질소는 S 균주가 8일째 0.442%로 높은 값을 보였지만 다른 균주들은 모두 0.150% 이하를 나타내었다. 발효일자별(p=0.4558) 및 균주별(p=0.3513) 모두 큰 차이를 보이지 않았다. 당도는 빵효모균주인 C가 발효 4일 째부터 다른 균주들에 비해 높았고 발효일자별(p<0.0001) 및 균주별(p=0.007) 모두 유의미한 차이를 보였다. 알코올 함량은 모든 효모균주에서 발효 2일째 10%의 급격한 증가를 보였으며 그 이후에 큰 차이가 없었다. 발효일자별(p<0.0001)로는 차이를 보였지만 균주별로는 차이는 없는 것으로 나타났다(p=0.1464). DGGE 밴드로 검출된 우점세균은 산성물질을 생산하며 기능성을 보이는 Lactobacillus fermentum와 Pediococcus pentosaceus였고, 우점진균은 Saccharomyces cerevisiae였는데 이는 효모균주 첨가에 의한 결과로 판단된다.

Keywords

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