원문정보
초록
영어
Cheongju is a traditional Korean refined rice wine brewed by a complex of microorganisms involving mold, yeast and bacteria. We monitored the microbial changes during Cheongju fermentation in a commercial brewing company using polymerase chain reactiondenaturing
gradient gel electrophoresis (PCR-DGGE) method. As results, the dominant yeast and mold ecology along with brewing process was identified as Saccharomyces cerevisiae, Pichia species, Candida magnolia and Aspergillus niger. Also, the bacterial ecology through the fermentation period was mainly identified as Lactobacillus species, Leuconostoc species and Weissella confusa. Cluster analysis of the yeast and bacterial DGGE profiles highlighted the uniqueness of the Cheongju fermentation processes studied. PCR-DGGE method provided an overview of the microbial dynamics from substrates (rice and koji) to pre- and main-culture.