탁주와 약주의 이화학적 특성 및 미생물 군집 분석

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 4; pp. 400 - 406
• Main Authors: 구옥경(Ok Kyung Koo), 임은섭(Eun Seob Lim), 이애란(Ae-Ran Lee), 김태완(Tae Wan Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.08.2018; Korean Society of Food Science & Technology
• Subjects: Alcohol; Alcoholic beverages; Bacteria; Baking yeast; Beverages; Cyanobacteria; Eukaryotes; Fermentation; Fungi; Lactic acid; Lactic acid bacteria; Leuconostoc; Microbial activity; Microorganisms; pH; pH effects; Physicochemical properties; rRNA 16S; Saccharomyces cerevisiae; Sequences; Sweetness; 식품과학; yakju; takju; microbial community; amplicon sequencing
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.4.400

Takju and yakju are traditional Korean alcoholic beverages that are prepared by fermentation of glutinous rice with nuruk, a cereal starter containing various bacteria, fungi, and yeast. In this study, physicochemical and microbial properties of a total of 12 commercial takju and yakju samples were analyzed; their pH, sweetness, and alcohol content were varied, depending on the type of alcohol, from pH 3.64-4.8, 5.1-24.8o Bx, and 4.6-18.5%, respectively. Microbial communities were analyzed with 16S rRNA amplicon sequencing using MiSeq system. At the phylum level, Firmicutes (86.2%) was the most dominant, followed by Proteobacteria (8.08%), Actinobacteria (2.56%), and Cyanobacteria (3.13%). Lactic acid bacteria, including Lactobacillus, Lactococcus, Leuconostoc, and Weissella were also frequently detected. Among eukaryotes, Saccharomyces cerevisiae was the most dominant in these samples.