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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제18권 제10호
- 발행연도
- 2008.1
- 수록면
- 1,678 - 1,682 (5page)
이용수
초록· 키워드
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To investigate lactic acid bacterial population in Korean
traditional rice wines, biotyping was performed using cell
morphology and whole-cell protein pattern analysis by SDSPAGE,
and then the isolates were identified by 16S
rRNA sequencing analysis. Based on the morphological
characteristics, 103 LAB isolates were detected in wine
samples, characterized by whole-cell protein pattern analysis,
and they were then divided into 18 patterns. By 16S
rRNA gene sequencing, the isolates were identified as
Lactobacillus paracasei, Lb. arizonensis, Lb. plantarum, Lb.
harbinensis, Lb. parabuchneri, Lb. brevis, and Lb. hilgardii
when listed by their frequency of occurrence. It was found
that the difference in bacterial diversity between rice and
grape wines depends on the raw materials, especially the
composition of starch and glucose.
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참고문헌 (23)
참고문헌 신청
Aidoo, K. E. / 2006 / Occurrence and function of yeasts in Asian indigenous fermented foods / FEMS Yeast Res 6 : 30 ~ 39
CHIN, HWA SUP / 2006 / Identifications of Predominant Bacterial Isolates from the Fermenting Kimchi Using ITS-PCR and Partial 16S rDNA Sequence Analyses / Journal of Microbio
Coucheney, F. / 2005 / A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters. Int / Food Microbiol 105 : 463 ~ 470
Du Plessis, H. W. / 2004 / Identification of lactic acid bacteria isolated from South African brandy base wines / Food Microbiol 91 : 19 ~ 29
Endo, A. / 2005 / Monitoring the lactic acid bacterial diversity during Shochu fermentation by PCR-denaturing gradient gel electrophoresis. J. Biosci / Bioeng 99 : 216 ~ 221
CHIN, HWA SUP / 2006 / Identifications of Predominant Bacterial Isolates from the Fermenting Kimchi Using ITS-PCR and Partial 16S rDNA Sequence Analyses / Journal of Microbio
Coucheney, F. / 2005 / A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters. Int / Food Microbiol 105 : 463 ~ 470
Du Plessis, H. W. / 2004 / Identification of lactic acid bacteria isolated from South African brandy base wines / Food Microbiol 91 : 19 ~ 29
Endo, A. / 2005 / Monitoring the lactic acid bacterial diversity during Shochu fermentation by PCR-denaturing gradient gel electrophoresis. J. Biosci / Bioeng 99 : 216 ~ 221
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