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
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- 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
- K H Bae; Kee Sun Shin; H Y Ryu; C S Kwon; H Y Sohn
- Bibliographic Citation
- Korean Journal of (Applied) Microbiology & Biotechnology, vol. 35, no. 4, pp. 310-315
- Publication Year
- 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.
- andong soju; lactic acid bacteria; traditional liquors
- South Korea
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- Division of Biomaterials Research > Industrial Bio-materials Research Center > 1. Journal Articles
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