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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제27권 제8호
- 발행연도
- 2017.1
- 수록면
- 1,409 - 1,418 (10page)
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Two typical microbial communities from Chinese rice wine fermentation collected in Yichang city and Suzhou city in China were investigated. Both communities could ferment glutinous rice to rice wine in 2 days. The sugar and ethanol contents were 198.67 and 14.47 mg/g, respectively, for rice wine from Yichang city, and 292.50 and 12.31 mg/g, respectively, for rice wine from Suzhou city. Acetic acid and lactic acid were the most abundant organic acids.
Abundant fungi and bacteria were detected in both communities by high-throughput sequencing. Saccharomycopsis fibuligera and Rhizopus oryzae were the dominant fungi in rice wine from Suzhou city, compared with R. oryzae, Wickerhamomyces anomalus, Saccharomyces cerevisiae, Mucor indicus, and Rhizopus microsporus in rice wine from Yichang city. Bacterial diversity was greater than fungal diversity in both communities. Citrobacter was the most abundant genus. Furthermore, Exiguobacterium, Aeromonas, Acinetobacter, Pseudomonas, Enterobacter, Bacillus, and Lactococcus were highly abundant in both communities.
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참고문헌 (24)
참고문헌 신청
[학술지(정기
Bradford MM. / 1976 / A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding / Anal. Biochem 72
Cai L / 2010 / Quality evaluation of traditional rice wine starter and identification of Rhizopus isolated / China Brewing 225 : 30 ~ 33
Hong X / 2016 / Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese rice wine / Sci. Rep 6 : 26621 ~
Hou Z / 2013 / Research progress in wine starter in the world. Special Wild Econ / Anim. Plant Res 3 : 72 ~ 76
Bradford MM. / 1976 / A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding / Anal. Biochem 72
Cai L / 2010 / Quality evaluation of traditional rice wine starter and identification of Rhizopus isolated / China Brewing 225 : 30 ~ 33
Hong X / 2016 / Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese rice wine / Sci. Rep 6 : 26621 ~
Hou Z / 2013 / Research progress in wine starter in the world. Special Wild Econ / Anim. Plant Res 3 : 72 ~ 76
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