Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine
DC Field | Value | Language |
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dc.contributor.author | Yoon, Sung-Sik | - |
dc.contributor.author | Choi, Ji-A | - |
dc.contributor.author | Kim, Ki-Hwan | - |
dc.contributor.author | Song, Tae-Suk | - |
dc.contributor.author | Park, Young-Seo | - |
dc.date.available | 2020-02-29T06:43:38Z | - |
dc.date.created | 2020-02-05 | - |
dc.date.issued | 2012-04 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/16499 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.subject | REAL-TIME PCR | - |
dc.subject | SALMONELLA | - |
dc.subject | FOOD | - |
dc.title | Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000303460100013 | - |
dc.identifier.doi | 10.1007/s10068-012-0053-x | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.21, no.2, pp.419 - 424 | - |
dc.identifier.kciid | ART001655959 | - |
dc.identifier.scopusid | 2-s2.0-84862107109 | - |
dc.citation.endPage | 424 | - |
dc.citation.startPage | 419 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 21 | - |
dc.citation.number | 2 | - |
dc.contributor.affiliatedAuthor | Park, Young-Seo | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Korean rice wine | - |
dc.subject.keywordAuthor | yeast | - |
dc.subject.keywordAuthor | lactic acid bacteria | - |
dc.subject.keywordAuthor | associated growth | - |
dc.subject.keywordAuthor | nuruk | - |
dc.subject.keywordAuthor | differential count | - |
dc.subject.keywordPlus | REAL-TIME PCR | - |
dc.subject.keywordPlus | SALMONELLA | - |
dc.subject.keywordPlus | FOOD | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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