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논문검색은 역시 페이퍼서치

> 한국미생물생명공학회(구 한국산업미생물학회) > 한국미생물·생명공학회지 > 40권 2호

PCR-DGGE를 이용한 구기자-맥문동 막걸리의 발효 과정과 저장 기간 중 효모와 세균 균총의 변화

Changes in Yeast and Bacterial Flora during Fermentation and Storage of Gugija-Liriope tuber Makgeolli using PCR-DGGE

민진홍 ( Jin Hong Min ) , 남윤규 ( Yun Gyu Nam ) , 주정일 ( Jung Il Ju ) , 정재홍 ( Jae Hong Jung ) , 이종수 ( Jong Soo Lee ) , 김하근 ( Ha Kun Kim )

- 발행기관 : 한국미생물생명공학회(구 한국산업미생물학회)

- 발행년도 : 2012

- 간행물 : 한국미생물·생명공학회지, 40권 2호

- 페이지 : pp.111-116 ( 총 6 페이지 )


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4,500
논문제목
초록(외국어)
In this study, we investigated the microbial flora changes in Gugija-Liriope tuber Makgeolli during fermentation and storage periods. We brewed Gugija-Liriope tuber Makgeolli for a week through twostagefermentations and stored the fermentation broth for a month at 4oC or 20oC. We collected the samples periodically and analyzed microbial flora changes using viable cell counts and PCR-denaturing gradient gel electrophoresis (DGGE). Yeast viable cells were seen to have decreased to 13% of pre-storage levels after storage for 15 days at 20oC; however significant changes were not observed during storage at 4oC. Prolongation of storage time dramatically decreased the availability of viable cells. Yeast viable cell numbers had decreased to 38% of pre-storage levels at 4oC and 4.8% at 20oC after storage for 30 days. The results of the DGGE profile for yeast showed that Saccharomyces cerevisiae and Saccharomyces sp. were the predominant strains at the beginning of fermentation and throughout the whole period of storage. Viable cell counts for total bacteria had decreased to 36% of pre-storage levels after storage for 15 days but did not significantly change for the full 30 days of storage at 4oC. Similarly, viable cell counts for bacteria had decreased to 5% while viable cell numbers did not significantly change for the full 30 days at 20oC. Viable cell counts for lactic acid bacteria were performed and the results were similar to those for total bacteria. The results of the DGGE profile for bacteria showed that Weissella cibaria was the predominant strain at the beginning of fermentation. However it had disappeared by the end of fermentation, and Lactobacillus fermentum and Pediococcus acidilactici became the predominant species during storage.

논문정보
  • - 주제 : 자연과학분야 > 생물
  • - 발행기관 : 한국미생물생명공학회(구 한국산업미생물학회)
  • - 간행물 : 한국미생물·생명공학회지, 40권 2호
  • - 발행년도 : 2012
  • - 페이지 : pp.111-116 ( 총 6 페이지 )
  • - UCI(KEPA) : I410-ECN-0102-2012-470-003092421
저널정보
  • - 주제 : 자연과학분야 > 생물
  • - 성격 : 학술지
  • - 간기 : 계간
  • - 국내 등재 : KCI 등재
  • - 해외 등재 : - / SCOPUS
  • - ISSN : 1598-642x
  • - 수록범위 : 2002–2020
  • - 수록 논문수 : 1112