Market fresh makgeolli was stored at different temperatures of $4^{\circ}C$ and $25^{\circ}C$ to assess the change of the microbial diversity according to the storage temperature and period. Yeast counts increased until day 3 of storage and decreased thereafter. General and lac...
Market fresh makgeolli was stored at different temperatures of $4^{\circ}C$ and $25^{\circ}C$ to assess the change of the microbial diversity according to the storage temperature and period. Yeast counts increased until day 3 of storage and decreased thereafter. General and lactic acid bacterial counts continuously increased during storage. The data indicated that the control of growth of microorganisms, particularly general bacteria and lactic acid bacteria (LAB), is essential. Total acid levels started to decrease in the makgeolli stored at $4^{\circ}C$, and increased from day 6 of storage in the makgeolli stored at $25^{\circ}C$. The increase of total acid in the non-refrigerated condition greatly affected the quality of makgeolli. In both the fresh makgeolli samples stored at $4^{\circ}C$ and $25^{\circ}C$, yeast (Saccharomyces cerevisiae) and molds (Aspergillus tubingensis, Candida glaebosa, and Aspergillus niger) were noted. Denaturing gradient gel electrophoresis (DGGE) band patterns were almost constant regardless of the storage period. As for bacteria, Lactobacillus crustorum, L. brevis, and Microlaena stipoides were found in the makgeolli stored at $4^{\circ}C$, and L. crustorum, Lactobacillus sp., L. plantarum, L. brevis, L. rhamnosus, and L. similis were found in the makgeolli stored at $25^{\circ}C$. In particular, in the makgeolli stored at $25^{\circ}C$, L. crustorum and L. plantarum presented dark bands and were identified as the primary microorganisms that affected spoilage of fresh makgeolli.
Market fresh makgeolli was stored at different temperatures of $4^{\circ}C$ and $25^{\circ}C$ to assess the change of the microbial diversity according to the storage temperature and period. Yeast counts increased until day 3 of storage and decreased thereafter. General and lactic acid bacterial counts continuously increased during storage. The data indicated that the control of growth of microorganisms, particularly general bacteria and lactic acid bacteria (LAB), is essential. Total acid levels started to decrease in the makgeolli stored at $4^{\circ}C$, and increased from day 6 of storage in the makgeolli stored at $25^{\circ}C$. The increase of total acid in the non-refrigerated condition greatly affected the quality of makgeolli. In both the fresh makgeolli samples stored at $4^{\circ}C$ and $25^{\circ}C$, yeast (Saccharomyces cerevisiae) and molds (Aspergillus tubingensis, Candida glaebosa, and Aspergillus niger) were noted. Denaturing gradient gel electrophoresis (DGGE) band patterns were almost constant regardless of the storage period. As for bacteria, Lactobacillus crustorum, L. brevis, and Microlaena stipoides were found in the makgeolli stored at $4^{\circ}C$, and L. crustorum, Lactobacillus sp., L. plantarum, L. brevis, L. rhamnosus, and L. similis were found in the makgeolli stored at $25^{\circ}C$. In particular, in the makgeolli stored at $25^{\circ}C$, L. crustorum and L. plantarum presented dark bands and were identified as the primary microorganisms that affected spoilage of fresh makgeolli.
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문제 정의
This study analyzed the change in the physiochemical characteristics of market fresh makgeolli during storage. Simultaneously, the microorganisms isolated from this makgeolli collected by time zone were analyzed by DGGE to identify those microorganisms that affected makgeolli quality.
제안 방법
The amplified PCR products were analyzed by DGGE using the DCode system (Bio-Rad, CA, USA). In the denaturing gradient gel, urea (Sigma-Aldrich, MO, USA) and formamide (Bioneer, Daejeon, Korea) denaturants were added to 10% polyacrylamide (37.
Fifty microliters of deionized water was added to each gel slice and left overnight at 4℃ prior to centrifugation at 6,300 ×g for 5 min to obtain the supernatant. With the DNA from each band as the template, PCR was conducted using the ITS1F and ITS2R primers for yeasts and molds, and the B357F and U519R primers for bacteria. After PCR, the base sequence analysis was contracted to Macrogen (Seoul, Korea).
대상 데이터
Phthalic acid (Sigma-Aldrich, MO, USA) was used as the standard [9]. The sensory evaluation was conducted by 12 judges (eight female, four male) recruited from the Korea Food Research Institute. Overall acceptance of the makgeolli was measured on a nine-point hedonic scale (1 = dislike extremely, 9 = like extremely).
데이터처리
Means with different letters across the line are significantly different at the 5% level by Duncan’s multiple range test.
The mean separation of the experimental parameters was determined by the analysis of variance (ANOVA). The statistical analysis was performed using SAS for Windows ver.
이론/모형
After PCR, the base sequence analysis was contracted to Macrogen (Seoul, Korea). Similarity searches for nucleotide sequences were performed using the Web-based BLAST algorithm of the National Center for Biotechnology Information (NCBI; http://www.ncbi.nlm.nih.gov).
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