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首页> 外文期刊>Journal of the Institute of Brewing >Microbial community changes in Makgeolli during brewing
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Microbial community changes in Makgeolli during brewing

机译：酿造过程中麦格利酒中微生物群落的变化

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摘要

Makgeolli, a traditional Korean alcoholic beverage, is produced from the simultaneous saccharification and fermentation of glutinous rice by microbes introduced through nuruk (fermentation starter). The microbial community in Makgeolli is complex, and changes in the community are important for quality control and product development of Makgeolli. In this study, changes in the microbial community of Makgeolli during brewing were monitored by pyrosequencing. Pyrosequencing of microbes in Makgeolli illustrated dynamic changes in the populations and species of bacteria and fungi during brewing. Saccharomyces, a fungal genus, dominated the fungal community in Makgeolli throughout brewing, and produced alcohol after sufficient production of reducing sugars. As the bacterial genera Pediococcus, Weissella, Lactobacillus and Enterococcus, categorized as lactic acid bacteria, grew in Makgeolli, the pH decreased. The fungal community in Makgeolli was not significantly changed during brewing, but there were dynamic changes in the bacterial community, especially during the first 2days of brewing. Copyright (c) 2015 The Institute of Brewing & Distilling
机译：Makgeolli是韩国传统的酒精饮料，它是通过将糯米通过糖化和发酵过程（通过发酵剂）引入而产生的。 Makgeolli的微生物群落很复杂，群落的变化对于Makgeolli的质量控制和产品开发很重要。在这项研究中，通过焦磷酸测序监测酿造过程中马格利酒中微生物群落的变化。 Makgeolli中微生物的焦磷酸测序表明酿造过程中细菌和真菌的种群和物种的动态变化。酿酒酵母属真菌属酿酒酵母（Saccharomyces）在整个酿造过程中一直主导着马格奥利（Makgeolli）的真菌群落，并在产生足够的还原糖后产生酒精。随着被归类为乳酸菌的细菌属Pediococcus，Weissella，Lactobacillus和Enterococcus在Makgeolli中生长，pH降低。 Makgeolli的真菌群落在酿造过程中没有显着变化，但是细菌群落有动态变化，尤其是在酿造的前两天。版权所有（c）2015酿酒与蒸馏研究所

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