Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지
DOI QR코드

DOI QR Code

Identification of the Predominant Species of Bacillus, Staphylococcus, and Lactic Acid Bacteria in Nuruk, a Korean Starter Culture

배양법을 이용한 누룩 발효 관련 Bacillus 속, Staphylococcus 속 세균 및 유산균의 우점종 확인

  • Saeyoung Seo (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Do-Won Jeong (Department of Food and Nutrition, Dongduk Women's University) ;
  • Jong-Hoon Lee (Department of Food Science and Biotechnology, Kyonggi University)
  • 서세영 (경기대학교 식품생물공학과) ;
  • 정도원 (동덕여자대학교 식품영양학과) ;
  • 이종훈 (경기대학교 식품생물공학과)
  • Received : 2023.01.31
  • Accepted : 2023.03.16
  • Published : 2023.03.28
Download PDF
⟨ Previous Next ⟩

Abstract

Nuruk is a starter culture of Korea manufactured by spontaneous fermentation of grains. We isolated bacteria of the genera Bacillus and Staphylococcus, and lactic acid bacteria (LAB) from eight commercial nuruk samples collected from four districts of Korea using selective agar media and identified them based current taxonomic standards. Bacillus was detected in all samples, but Staphylococcus or LAB were not detected in three samples. In seven samples, except one sample scored the highest cell number of LAB, Bacillus and Staphylococcus were counted as the highest and the lowest numbers, respectively. Six species of Bacillus were identified, and B. subtilis, B. velezensis, and B. licheniformis were predominant species. Nine species of coagulase-negative Staphylococcus were identified, and the predominance of S. pseudoxylosus and S. saprophyticus was confirmed. Ten species of LAB including Enterococcus, Lactobacillus and close relatives, Pediococcus, and Weissella were identified. P. pentosaceus was identified as the predominant species.

우리나라 4개 지역에서 상업적으로 제조한 8개 누룩을 구입하여 Bacillus 속, Staphylococcus 속 및 유산균을 선택적으로 검출할 수 있는 배지를 이용하여 세균을 분리하고, 최근 확립된 분류기준에 따라 동정하여 세균의 그룹 별 다양성 및 우점종을 검토하였다. 모든 시료로부터 Bacillus 속이 검출되었지만, 3개 시료에서는 Staphylococcus 속 또는 유산균이 검출되지 않았다. 유산균이 가장 많이 검출된 1개 시료를 제외한 7개 시료에서 Bacillus 속이 가장 많이 계수되었고, Staphylococcus 속은 가장 적은 수로 검출되었다. Bacillus 속 6개 종의 존재가 확인되었고, B. subtilis, B. velezensis, B. licheniformis가 우점으로 검출되었다. Staphylococcus 속 9개 종의 존재가 확인되었고, coagulase 음성 S. pseudoxylosus와 S. saprophyticus의 우점을 확인했다. 유산균은 Enterococcus 속, Lactobacillus 및 근연속, Pediococcus 속, Weissella 속 10종의 존재가 확인되었고, P. pentosaceus가 우점종으로 확인되었다.

Keywords

Acknowledgement

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (2022R1F1A1070021). This study was supported by High value-added Food Technology Development Program (Project No. 321032-3), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

References

  1. Yu TS, Kim HS, Hong J, Ha HP, Kim TY, Yoon IW. 1996. Bibliographical study on microorganisms of Nuruk (until 1945). J. Korean Soc. Food Sci. Nutr. 25: 170-179.
  2. Yu TS, Kim J, Kim HS, Hyun JS, Ha HP, Park MG. 1998. Bibliographical study on microorganisms of traditional Korean nuruk (Since 1945). J. Korean Soc. Food Sci. Nutr. 27: 789-799.
  3. Chen G, Chen C, Lei Z. 2017. Meta-omics insights in the microbial community profiling and functional characterization of fermented foods. Trends Food Sci. Technol. 65: 23-31. https://doi.org/10.1016/j.tifs.2017.05.002
  4. Ravyts F, De Vuyst L, Leroy F. 2012. Bacterial diversity and functionalities in food fermentations. Eng. Life Sci. 12: 356-367. https://doi.org/10.1002/elsc.201100119
  5. Yun JH, Lee JE. 2022. Microbes causing abnormal Takju fermentation in traditional wheat-based Nuruk: A case study. Korean J. Food Sci. Technol. 54: 343-350.
  6. Jung JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO. 2012. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. Int. J. Food Microbiol. 153: 378-387. https://doi.org/10.1016/j.ijfoodmicro.2011.11.030
  7. Lee KW, Kim GS, Baek AH, Hwang HS, Kwon DY, Kim SG, et al. 2020. Isolation and characterization of kimchi starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for manufacture of commercial kimchi. J. Microbiol. Biotechnol. 28: 1060-1066. https://doi.org/10.4014/jmb.2001.01011
  8. Seon YK, Park JS, Yang EJ. 2021. Isolation of microorganism with high protease activity from doenjang and production of doenjang with isolated strain. J. Korean Soc. Food Sci. Nutr. 50: 79-87. https://doi.org/10.3746/jkfn.2021.50.1.79
  9. Jo KY, Ha DM. 1995. Isolation and identification of the lactic acid bacteria from nuruk. Appl. Biol. Chem. 38: 95-99.
  10. Park CD, Jung HK, Park HH, Hong JH. 2007. Identification and fermentation characteristics of lactic acid bacteria isolated from Hahyangju Nuruk. Korean J. Food Preserv. 14: 188-193.
  11. Jung MJ, Nam YD, Roh SW, Bae JW. 2012. Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters. Int. J. Food Microbiol. 30: 112-123. https://doi.org/10.1016/j.fm.2011.09.008
  12. Kwon SJ, Sohn JH. 2012. Analysis of microbial diversity in Nuruk using PCR-DGGE. J. Life Sci. 22: 110-116. https://doi.org/10.5352/JLS.2012.22.1.110
  13. Song SH, Lee C, Lee S, Park JM, Lee HJ, Bai DH, et al. 2013. Analysis of microflora profile in Korean traditional nuruk. J. Microbiol. Biotechnol. 23: 40-46. https://doi.org/10.4014/jmb.1210.10001
  14. Bal J, Yun SH, Choi MS, Yeo SH, Kim JM, Kim DH. 2015. Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk. J. Microbiol. 53: 812-819. https://doi.org/10.1007/s12275-015-5516-3
  15. Park JH, Kim SG, Lee YJ, Chung CH. 2018. Microbial community analysis of commercial nuruk in Korea using pyrosequencing. Korean J. Food Sci. Technol. 50: 55-60.
  16. Park SY, Jeong ST, Kim CW, Yun SI, Kang JE, Kang HY, et al. 2022. Analyses of microbial community and quality characteristics of nuruk. Korean J. Food Preserv. 29: 105-115. https://doi.org/10.11002/kjfp.2022.29.1.105
  17. Fenske GJ, Ghimire S, Antony L, Christopher-Hennings J, Scaria J. 2020. Integration of culture-dependent and independent methods provides a more coherent picture of the pig gut microbiome. FEMS Microbiol. Ecol. 96: fiaa022.
  18. Dunlap CA, Kwon SW, Rooney AP, Kim SJ. 2015. Bacillus paralicheniformis sp. nov., isolated from fermented soybean paste. Int. J. Syst. Evol. Microbiol. 65: 3487-3492. https://doi.org/10.1099/ijsem.0.000441
  19. Dunlap CA, Kim SJ, Kwon SW, Rooney AP. 2016. Bacillus velezensis is not a later heterotypic synonym of Bacillus amyloliquefaciens; Bacillus methylotrophicus, Bacillus amyloliquefaciens subsp. plantarum and 'Bacillus oryzicola' are later heterotypic synonyms of Bacillus velezensis based on phylogenomics. Int. J. Syst. Evol. Microbiol. 66: 1212-1217. https://doi.org/10.1099/ijsem.0.000858
  20. Fan B, Blom J, Klenk HP, Borriss R. 2017. Bacillus amyloliquefaciens, Bacillus velezensis, and Bacillus siamensis form an "Operational Group B. amyloliquefaciens" within the B. subtilis species complex. Front. Microbiol. 8: 22.
  21. MacFadyen AC, Leroy S, Harrison EM, Parkhill J, Holmes MA, Paterson GK. 2019. Staphylococcus pseudoxylosus sp. nov., isolated from bovine mastitis. Int. J. Syst. Evol. Microbiol. 69: 2208-2213. https://doi.org/10.1099/ijsem.0.003416
  22. Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, et al. 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 70: 2782-2858. https://doi.org/10.1099/ijsem.0.004107
  23. Kwon YH, Lee AR, Kim HR, Kim JH, Ahn BH. 2013. Quality properties of makgeolli brewed with various rice and koji. Korean J. Food Sci. Technol. 45: 70-76. https://doi.org/10.9721/KJFST.2013.45.1.70
  24. Lee SW, Yoon SR, Kim GR, Kyung HK, Jeong YJ, Yeo SH, et al. 2011. Effect of nuruks and crude amylolytic enzyme on free amino acid and volatile components of brown rice vinegar prepared by static culture. Korean J. Food Sci. Technol. 43: 570-576. https://doi.org/10.9721/KJFST.2011.43.5.570
  25. Jang MH, Jeong DW, Lee JH. 2019. Identification of the predominant Bacillus, Enterococcus, and Staphylococcus species in meju, a spontaneously fermented soybean product. Microbiol. Biotechnol. Lett. 47: 359-363. https://doi.org/10.4014/mbl.1902.02007
  26. Silvaraju S, Menon N, Fan H, Lim K, Kittelmann S. 2020. Phylotypelevel characterization of complex communities of lactobacilli using a high-throughput, high-resolution phenylalanyl-tRNA synthetase (pheS) gene amplicon sequencing approach. Appl. Environ. Microbiol. 87: e02191-20.
  27. Leroy F, Scholliers P, Amilien V. 2015. Elements of innovation and tradition in meat fermentation: Conflicts and synergies. Int. J. Food Microbiol. 212: 2-8. https://doi.org/10.1016/j.ijfoodmicro.2014.11.016
  28. Widerstrom M, Wistrom J, Sjostedt A, Monsen T. 2012. Coagulasenegative staphylococci: update on the molecular epidemiology and clinical presentation, with a focus on Staphylococcus epidermidis and Staphylococcus saprophyticus. Eur. J. Clin. Microbiol. Infect. Dis. 31: 7-20.  https://doi.org/10.1007/s10096-011-1270-6