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首页> 外文期刊>Food Science and Biotechnology >Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine
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Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine

机译：天然发酵韩国米酒中酿酒酵母与乳酸菌的种群及其潜在关联

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摘要

The microbial populations focused on predominant yeast species and lactic acid bacteria (LAB) in 15 commercial makgeolli brands, where a fungal starter nuruk was used were examined. Viable yeast counts were obtained on yeast potato dextrose (YPD) and MRS agar containing sodium azide. MRS-C (0.1% cycloheximide supplemented) was used for selective counts of LAB. Saccharomyces cerevisiae was found to be predominant in the 15 samples tested, with an average count of 4.6×107 CFU/mL. Contrary to the earlier studies, Lactobacillus plantarum and Weissella cibaria were shown as predominant LAB species with an average count of 1.7×107 CFU/mL. Surprisingly, as many as 7 log viable cells/mL were present at the ethyl alcohol concentration of 6–7%. The data from real-time PCR also indicated that the yeast populations remains almost constant during the refrigerated storage of 12 days, while that of LAB decrease slightly first 9 days and increase after then, despite the overall increase in acidity. Data from the differential microbial counts suggest that yeast S. cerevisiae might be associated with 2 LAB species, L. plantarum and W. cibaria, under ethyl alcohol stress during the turbid rice wine fermentation.
机译：考察了15个商业makgeolli品牌中主要酵母菌种和乳酸菌（LAB）的微生物种群，其中使用了真菌发酵剂nuruk。在酵母马铃薯葡萄糖（YPD）和含叠氮化钠的MRS琼脂上获得了可行的酵母计数。 MRS-C（补充0.1％环己酰亚胺）用于LAB的选择性计数。在15个样品中，以酿酒酵母为主要成分，平均计数为4.6×107 CFU / mL。与早期研究相反，植物乳杆菌和Weissella cibaria被认为是主要的LAB物种，平均计数为1.7×107 CFU / mL。令人惊讶的是，乙醇浓度为6–7％时，存在多达7个对数活细胞/ mL。实时PCR的数据还表明，在冷藏12天的过程中，酵母菌的数量几乎保持恒定，而LAB的酵母菌的数量在最初的9天略有下降，而在此后酸度总体上有所增加。来自不同微生物计数的数据表明，在浑浊的米酒发酵过程中，在乙醇胁迫下，酿酒酵母可能与2种LAB物种L. plantarum和W. cibaria有关。

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  • 来源
    《Food Science and Biotechnology》 |2012年第2期|p.419-424|共6页
  • 作者

    Sung-Sik Yoon; Ji-A Choi; Ki-Hwan Kim; Tae-Suk Song; Young-Seo Park;

  • 作者单位

    Division of Biological Science and Technology, College of Science and Technology, Yonsei University, Wonju, Gangwon, 220-710, Korea;

    Division of Biological Science and Technology, College of Science and Technology, Yonsei University, Wonju, Gangwon, 220-710, Korea;

    Division of Biological Science and Technology, College of Science and Technology, Yonsei University, Wonju, Gangwon, 220-710, Korea;

    Division of Biological Science and Technology, College of Science and Technology, Yonsei University, Wonju, Gangwon, 220-710, Korea;

    Department of Food Science &amp Biotechnology, Gachon University, Seongnam, Gyeonggi, 461-701, Korea;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    Korean rice wine; yeast; lactic acid bacteria; associated growth; nuruk; differential count;

    机译：韩国米酒;酵母;乳酸菌;相关生长;营养;差异计数;

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