The Changes of Microflora During the Fermentation of Takju and Yakju

약.탁주 발효과정 중 미생물 균총의 변화

  • Seo, Mi-Young (Traditional Food Research Division, Korea Food Research Institute) ;
  • Lee, Jong-Kyung (Traditional Food Research Division, Korea Food Research Institute) ;
  • Ahn, Byung-Hak (Traditional Food Research Division, Korea Food Research Institute) ;
  • Cha, Seong-Kwan (Traditional Food Research Division, Korea Food Research Institute)
  • 서미영 (한국식품연구원 전통식품연구본부) ;
  • 이종경 (한국식품연구원 전통식품연구본부) ;
  • 안병학 (한국식품연구원 전통식품연구본부) ;
  • 차성관 (한국식품연구원 전통식품연구본부)
  • Published : 2005.02.28


Korean traditional rice wine Takju and Yakju were manufactured using 2-step-brewing method. To investigate microflora involved in fermentation step, number of microorganisms, pH, titratable acidity, and alcohol contents of Takju and Yakju were measured. In Takju and Yakju, although not significantly, $1.1{\times}10^{8}$ and $2.0{\times}10^{6}\;CFU/mL$ lactic acid bacteria at initial stage of second fermentation decreased to $8.3{\times}10^{6}\;and\;1.0{\times}10^{4}\;CFU/mL$ at the end of second fermentation, respectively. For Takju, micrococci and yeast occupied 80 and 20% at initial stage of second fermentation, whereas bacteria and yeast occupied 35 and 65% at the end of second fermentation, respectively. Yeast occupied 88% throughout the second fermentation of Yakju. The main yeast isolated from both Takju and Yakju was identified as Saccharomyces cerevisiae using API 20C AUX kit. The yeast strain Candida magnoliae was also detected during fermentation of Takju and Yakju.


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