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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제27권 제2호
- 발행연도
- 2017.1
- 수록면
- 226 - 233 (8page)
이용수
초록· 키워드
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Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth. LAB belonging to different genera were identified based on colony morphology on modified MRS and sourdough bacteria agar medium. PCRdenaturing gradient gel electrophoresis analyses of the five sourdoughs showed different bands corresponding to LAB and yeast. 16S/26S rRNA gene sequence analyses of the samples confirmed that the predominant LAB in the five fermented rice doughs was Lactobacillus plantarum, Lb. pentosus, and Lb. brevis. Various other Lactobacillus spp. and Saccharomyces cerevisiae were common in all five fermented samples. This study provides comprehensive and comparative information on the microflora involved in fermentation of rice sourdough and signifies the need to develop effective starters to enrich the quality of jeung-pyun.
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참고문헌 (25)
참고문헌 신청
Awika JM. / 2011 / Advances in Cereal Science: Implications to Food Processing and Health Promotion / American Chemical Society : 1 ~ 13
Berg RW / 1981 / Identification of a growth stimulant for Lactobacillus sanfrancisco / Appl. Environ. Microbiol 42 : 786 ~ 788
Choi H / 2012 / Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20isolated from kimchi as a starter culture for whole wheat sourdough / Food Chem 134 : 2208
Di Cagno R / 2006 / Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum / J. Agric. Food Chem 54 : 9873 ~ 9881
Ganzle GM / 1998 / Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation / Appl. Environ. Micr
Berg RW / 1981 / Identification of a growth stimulant for Lactobacillus sanfrancisco / Appl. Environ. Microbiol 42 : 786 ~ 788
Choi H / 2012 / Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20isolated from kimchi as a starter culture for whole wheat sourdough / Food Chem 134 : 2208
Di Cagno R / 2006 / Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum / J. Agric. Food Chem 54 : 9873 ~ 9881
Ganzle GM / 1998 / Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation / Appl. Environ. Micr
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