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http://dx.doi.org/10.9721/KJFST.2018.50.1.55

Microbial community analysis of commercial nuruk in Korea using pyrosequencing  

Park, Ji-Hee (Department of Culinary Science and Foodservice Management, Sejong University)
Kim, Song-Gun (Microbial Resource Center/KCTC, Korea Research Institute of Bioscience and Biotechnology)
Lee, Yong-Jae (Microbial Resource Center/KCTC, Korea Research Institute of Bioscience and Biotechnology)
Chung, Chang-Ho (Department of Culinary Science and Foodservice Management, Sejong University)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.1, 2018 , pp. 55-60 More about this Journal
Abstract
Microbial communities of four commercial Korean nuruks were analyzed by the 454 pyrosequencing method to correlate different characteristics of rice wine fermentation. The total and average sequencing reads of fungi in the four nuruks were 14,800 and 3,494, respectively. At the phylum level, Ascomycota was dominant in three nuruks, namely, SH, SS, and JJ, while Zygomycota was dominant in SJ. Saccharomycopsis was dominant in nuruks subjected to longer fermentation periods, such as SH and SS. The total and average sequence reads for bacteria were 31,485 and 7,871, respectively. Bacteria belonging to the phylum Firmicutes were dominant in all samples. SH showed several genera of lactic acid bacteria, such as Lactobacillus, Leuconostoc, Pediococcus, and other minor bacteria. Staphylococcus and Bacillus were the dominant bacteria in JJ and SJ, respectively.
Keywords
pyrosequencing; nuruk; microbial communities; fungi; bacteria;
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Times Cited By KSCI : 7  (Citation Analysis)
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