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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dc.contributor.authorK H Bae-
dc.contributor.authorKee Sun Shin-
dc.contributor.authorH Y Ryu-
dc.contributor.authorC S Kwon-
dc.contributor.authorH Y Sohn-
dc.date.accessioned2017-04-19T09:08:54Z-
dc.date.available2017-04-19T09:08:54Z-
dc.date.issued2007-
dc.identifier.issn02572389-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/8255-
dc.description.abstractTo 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.-
dc.publisherSouth Korea-
dc.titleIdentification 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-
dc.title.alternativeIdentification and fermentation characteristics of lactic acid bacteria isolated from the fermentation broth of Korean traditional liquor, Andong-Soju-
dc.typeArticle-
dc.citation.titleKorean Journal of (Applied) Microbiology & Biotechnology-
dc.citation.number4-
dc.citation.endPage315-
dc.citation.startPage310-
dc.citation.volume35-
dc.contributor.affiliatedAuthorKee Sun Shin-
dc.contributor.alternativeName배경화-
dc.contributor.alternativeName신기선-
dc.contributor.alternativeName류희영-
dc.contributor.alternativeName권정숙-
dc.contributor.alternativeName손호용-
dc.identifier.bibliographicCitationKorean Journal of (Applied) Microbiology & Biotechnology, vol. 35, no. 4, pp. 310-315-
dc.subject.keywordandong soju-
dc.subject.keywordlactic acid bacteria-
dc.subject.keywordtraditional liquors-
dc.subject.localandong soju-
dc.subject.locallactic acid bacteria-
dc.subject.localLactic acid bacteria-
dc.subject.localtraditional liquors-
dc.description.journalClassN-
Appears in Collections:
Division of Biomaterials Research > Industrial Bio-materials Research Center > 1. Journal Articles
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