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首页> 外文期刊>Applied Microbiology and Biotechnology >Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity
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Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity

机译：韩国传统小麦发酵起动器NURUK初始水分含量对微生物丰度和多样性的影响

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摘要

The brewing of makgeolli, one of Korea's most popular alcoholic beverages that is gaining popularity globally, is facilitated by nuruk, a traditional Korean cereal starter. The nuruk microbiome greatly influences the fermentation process as well as the nutritional, hygienic, and aromatic qualities of the product. This study is a continuation of our efforts to examine nuruk biodiversity at a depth previously unattainable. In this study, microfloral dynamics in wheat-based nuruk C, composed of traditional ingredients such as barley, green gram, and wheat and fermented under various internal moisture contents of 20% (C20), 26% (C26), and 30% (C30), was evaluated using 454 pyrosequencing during the 30-day fermentation process. Rarefaction analysis and alpha diversity parameters indicated adequate sampling. C20 showed the greatest fungal richness and diversity, C20 and C26 exhibited similar bacterial richness and diversity, while C30 had low fungal and bacterial richness. Fungal taxonomic assignments revealed that the initial moisture content caused selective enrichment of Aspergillus candidus with a decreasing trend during fermentation, whereas Saccharomycetales sp. exhibited increasing relative abundance with increasing moisture content from day 6 of the fermentation process. Depending on initial moisture level, changes in bacterial communities were also observed in the genera Streptomyces, Bacillus, and Staphylococcus, with decreasing trends whereas Saccharopolyspora exhibited a sigmoidal trend with the highest abundance in C26. These findings demonstrate the possible impact of initial moisture content of nuruk on microfloral richness, diversity, and dynamics; this study is thus a step toward our ultimate goal of enhancing the quality of nuruk.
机译：韩国最受欢迎的酒精饮料之一的Makgeolli酿造，这是一位传统的韩国谷物起动器的普遍普遍的受欢迎程度。 Nuruk Microbiome大大影响了发酵过程以及产品的营养，卫生和芳香品质。这项研究是继续在以前无法实现的深度审视Nuruk生物多样性的努力。在本研究中，小麦的Nuruk C中的微卷发动力学，由大麦，绿克和小麦等传统成分组成，在20％（C20）的各种内部水分含量下发酵，26％（C26）和30％（在30天发酵过程中使用454焦点评估C30）。稀疏分析和alpha多样性参数表明了足够的采样。 C20显示出最大的真菌丰富和多样性，C20和C26表现出类似的细菌丰富和多样性，而C30具有低真菌和细菌性质。真菌分类作业揭示了初始水分含量导致曲霉念珠菌的选择性富集，在发酵过程中呈下降，而糖酵母SP。随着发酵过程的第6天增加水分含量增加，表现出增加的相对丰富。根据初始湿度水平，在Genera Streptomyces，芽孢杆菌和葡萄球菌中也观察到细菌社区的变化，随着趋势而降低，而Saccharopolyspora在C26中表现出最高丰度的矩形趋势。这些研究结果证明了Nuruk初始水分含量对微氟土，多样性和动力学的可能影响;因此，这项研究是我们提高Nuruk质量的最终目标的一步。

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