Microbial community analysis of commercial nuruk in Korea using pyrosequencing = 파이로시퀀싱을 이용한 상업용 전통누룩의 미생물 군집분석

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Title
Microbial community analysis of commercial nuruk in Korea using pyrosequencing = 파이로시퀀싱을 이용한 상업용 전통누룩의 미생물 군집분석
Author(s)
J H Park; Song-Gun KimYong Jae Lee; C H Chung
Bibliographic Citation
Korean Journal of Food Science & Technology, vol. 50, no. 1, pp. 55-60
Publication Year
2018
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. ⓒ The Korean Society of Food Science and Technology.
Keyword
BacteriaFungiNurukPyrosequencingMicrobialcommunities
ISSN
0367-6293
Publisher
Korea Soc-Assoc-Inst
DOI
http://dx.doi.org/10.9721/KJFST.2018.50.1.55
Type
Article
Appears in Collections:
Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
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