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Microbial community analysis of commercial nuruk in Korea using pyrosequencing

파이로시퀀싱을 이용한 상업용 전통누룩의 미생물 군집분석

  • Park, Ji-Hee (Department of Culinary Science and Foodservice Management, Sejong University) ;
  • Kim, Song-Gun (Microbial Resource Center/KCTC, Korea Research Institute of Bioscience and Biotechnology) ;
  • Lee, Yong-Jae (Microbial Resource Center/KCTC, Korea Research Institute of Bioscience and Biotechnology) ;
  • Chung, Chang-Ho (Department of Culinary Science and Foodservice Management, Sejong University)
  • 박지희 (세종대학교 조리외식경영학과) ;
  • 김성건 (미생물 자원센터, 한국생명공학연구원) ;
  • 이용재 (미생물 자원센터, 한국생명공학연구원) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2017.09.05
  • Accepted : 2017.10.17
  • Published : 2018.02.28

Abstract

Microbial communities of four commercial Korean nuruks were analyzed by the 454 pyrosequencing method to correlate different characteristics of rice wine fermentation. The total and average sequencing reads of fungi in the four nuruks were 14,800 and 3,494, respectively. At the phylum level, Ascomycota was dominant in three nuruks, namely, SH, SS, and JJ, while Zygomycota was dominant in SJ. Saccharomycopsis was dominant in nuruks subjected to longer fermentation periods, such as SH and SS. The total and average sequence reads for bacteria were 31,485 and 7,871, respectively. Bacteria belonging to the phylum Firmicutes were dominant in all samples. SH showed several genera of lactic acid bacteria, such as Lactobacillus, Leuconostoc, Pediococcus, and other minor bacteria. Staphylococcus and Bacillus were the dominant bacteria in JJ and SJ, respectively.

Keywords

pyrosequencing;nuruk;microbial communities;fungi;bacteria

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