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http://dx.doi.org/10.5352/JLS.2013.23.6.796

Variations of Properties and Microbial Community during Fermentation of Makgeollies by Isolated Yeasts from Traditional Makgeollies  

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)
Publication Information
Journal of Life Science / v.23, no.6, 2013 , pp. 796-803 More about this Journal
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.
Keywords
Denaturing gradient gel electrophoresis; Makgeolli; property analysis; Saccharomyces cerevisiae; yeast strain;
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