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밀누룩으로 제조한 전통탁주의 이상발효 원인 규명: 사례분석
Microbes causing abnormal Takju fermentation in traditional wheat-based Nuruk: A case study 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.343 - 350  

윤정현 (과학기술연합대학원대학교) ,  이장은 (과학기술연합대학원대학교)

초록
AI-Helper 아이콘AI-Helper

밀누룩과 탁주의 미생물 군집을 NGS로 분석하여 탁주의 이상 발효 원인을 규명하였다. 우점도가 높은 미생물은 알코올 발효 이후 변화하여, 누룩에서는 Aspergillus 속 곰팡이와 Staphylococcus 속 세균이 우세하였고, 탁주에서는 Saccharomyces 속 효모와 Pediococcus, Bacillus, Lactobacillus, Enterobacter 속 세균이 우세하였다. 특이적으로 본 연구에서 분석된 누룩과 탁주 시료는 유산균의 함량이 상대적으로 낮았다. 이러한 미생물학적 환경에서 Bacillus 속과 Enterobacter 속이 기회 감염균인 Bacillus wiedmannii와 Enterobacter cloacae로 확인되었고, B. wiedmannii와 E. cloacae는 각각 유기산의 농도가 급격히 감소한 밑술 발효 3일과 원료가 첨가된 덧술 발효 1일에서부터 점차적으로 증가하였다. 이를 통해 탁주의 미생물은 누룩을 포함한 원료 및 발효 조건에 영향을 받으며, 유산균의 부재가 탁주에서 E. cloacae와 B. wiedmannii의 이상 증식에 영향을 주었다고 보여진다. 결론적으로 NGS를 통한 미생물 군집 분석은 누룩과 탁주의 미생물 구성과 발효 특성을 포괄적으로 이해하는데 도움을 주며, 더 나아가 전통누룩의 발효 조건 개선 및 고품질 전통주 생산에 활용할 수 있을 것으로 기대한다.

Abstract AI-Helper 아이콘AI-Helper

In this article, we report a case study on the cause of abnormal fermentation of Takju based on a microbial community analysis of wheat-based Nuruk and Takju using next-generation sequencing. The microbial community showed notable changes during alcoholic fermentation. Members of the genera Aspergil...

주제어

표/그림 (5)

참고문헌 (52)

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