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Title 

Identification and fermentation characteristics of lactic acid bacteria isolated from the fermentation broth of Korean traditional liquor, Andong-Soju

 

안동소주 발효액으로부터 분리한 젖산 세균의 동정 및 발효 특성

Authors 

K H BaeKee Sun ShinH Y RyuC S KwonH Y Sohn

Publisher 

The Korean Society for Applied Microbiology and Biotechnology

Issue Date 

2007

Citation 

Korean Journal of Microbiology & Biotechnology, vol. 35, no. 4, pp. 310-315

Keywords 

andong sojulactic acid bacteriatraditional liquorslactic acidbacterial growthbacterium isolationfermentation techniquelactic acid bacteriumpediococcus acidilactici

Abstract 

To investigate the effect of lactic acid bacteria in Andong-Soju fermentation and traditional nuruk maturation, several lactic acid bacteria were isolated from the Andong-Soju fermentation broth and traditionally matured nuruks using Lactobacilli MRS agar containing bromocresol purple. Among the isolated bacteria, ADS-L1 showed the highest lactic acid production and was dominant species in fermentation broth. Based on physiological characteristics and 16S rDNA sequencing results, the ADS-L1 was identified as Pediococcus acidilactici. The ADS-L1 grew well at 50°C, and under the acidic conditions at pH 4, whereas the ADS-L1 failed to grew by treatments of 12% (w/v) ethanol or 0.01N HCl. Considering the high temperature of nuruk above 50°C during nuruk maturation and the high ethanol concentration of broth above 12% at the end-stage of Andong-Soju fermentation, these results suggested that the ADS-L1 is popular in matured nuruks and plays role in the early-stage of fermentation. Analysis of pH, brix, reducing sugar content, lactic acid production, and cell growth during the cultivation of ADS-L1 further suggested that the ADS-L1 may contribute the prevention of contamination by rapid and steady acidification of broth, and do not cause problems by rapid death at the end-stage of fermentation.

ISSN 

0257-2389

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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