Microbial diversity and physicochemical properties of takju and yakju

탁주와 약주의 이화학적 특성 및 미생물 군집 분석

  • Koo, Ok Kyung (Department of Food and Nutrition, Gyeongsang National University) ;
  • Lim, Eun Seob (Department of Food Biotechnology, Korea University of Science & Technology) ;
  • Lee, Ae-Ran (Korea Food Research Institute) ;
  • Kim, Tae Wan (Korea Food Research Institute)
  • Received : 2018.06.07
  • Accepted : 2018.07.20
  • Published : 2018.08.31


Takju and yakju are traditional Korean alcoholic beverages that are prepared by fermentation of glutinous rice with nuruk, a cereal starter containing various bacteria, fungi, and yeast. In this study, physicochemical and microbial properties of a total of 12 commercial takju and yakju samples were analyzed; their pH, sweetness, and alcohol content were varied, depending on the type of alcohol, from pH 3.64-4.8, $5.1-24.8^{\circ}Bx$, and 4.6-18.5%, respectively. Microbial communities were analyzed with 16S rRNA amplicon sequencing using MiSeq system. At the phylum level, Firmicutes (86.2%) was the most dominant, followed by Proteobacteria (8.08%), Actinobacteria (2.56%), and Cyanobacteria (3.13%). Lactic acid bacteria, including Lactobacillus, Lactococcus, Leuconostoc, and Weissella were also frequently detected. Among eukaryotes, Saccharomyces cerevisiae was the most dominant in these samples.


Supported by : 한국식품연구원


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