Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine
- Authors
- Yoon, Sung-Sik; Choi, Ji-A; Kim, Ki-Hwan; Song, Tae-Suk; Park, Young-Seo
- Issue Date
- Apr-2012
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Korean rice wine; yeast; lactic acid bacteria; associated growth; nuruk; differential count
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.21, no.2, pp.419 - 424
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 21
- Number
- 2
- Start Page
- 419
- End Page
- 424
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/16499
- DOI
- 10.1007/s10068-012-0053-x
- ISSN
- 1226-7708
- Abstract
- The microbial populations focused on predominant yeast species and lactic acid bacteria (LAB) in 15 commercial makgeolli brands, where a fungal starter nuruk was used were examined. Viable yeast counts were obtained on yeast potato dextrose (YPD) and MRS agar containing sodium azide. MRS-C (0.1% cycloheximide supplemented) was used for selective counts of LAB. Saccharomyces cerevisiae was found to be predominant in the 15 samples tested, with an average count of 4.6x10(7) CFU/mL. Contrary to the earlier studies, Lactobacillus plantarum and Weissella cibaria were shown as predominant LAB species with an average count of 1.7x10(7) CFU/mL. Surprisingly, as many as 7 log viable cells/mL were present at the ethyl alcohol concentration of 6-7%. The data from real-time PCR also indicated that the yeast populations remains almost constant during the refrigerated storage of 12 days, while that of LAB decrease slightly first 9 days and increase after then, despite the overall increase in acidity. Data from the differential microbial counts suggest that yeast S. cerevisiae might be associated with 2 LAB species, L. plantarum and W. cibaria, under ethyl alcohol stress during the turbid rice wine fermentation.
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