Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Korean Traditional Liquor, Andong-Soju

안동소주 발효액으로부터 분리한 젖산 세균의 동정 및 발효 특성

  • Bae, Kyung-Hwa (Minsokju, Andong-Soju) ;
  • Shin, Kee-Sun (Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Ryu, Hee-Young (Department of Food and Nutrition, Andong National University) ;
  • Kwon, Chong-Suk (Department of Food and Nutrition, Andong National University) ;
  • Sohn, Ho-Yong (Department of Food and Nutrition, Andong National University)
  • Published : 2007.12.28
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Abstract

To investigate the effect of lactic acid bacteria in Andong-Soju fermentation and traditional nuruk maturation, several lactic acid bacteria were isolated from the Andong-Soju fermentation broth and traditionally matured nuruks using Lactobacilli MRS agar containing bromocresol purple. Among the isolated bacteria, ADS-L1 showed the highest lactic acid production and was dominant species in fermentation broth. Based on physiological characteristics and 16S rDNA sequencing results, the ADS-L1 was identified as Pediococcus acidilactici. The ADS-L1 grew well at $50^{\circ}C$, and under the acidic conditions at pH 4, whereas the ADS-L1 failed to grew by treatments of 12% (w/v) ethanol or 0.01N HCl. Considering the high temperature of nuruk above $50^{\circ}C$ during nuruk maturation and the high ethanol concentration of broth above 12% at the end-stage of Andong-Soju fermentation, these results suggested that the ADS-L1 is popular in matured nuruks and plays role in the early-stage of fermentation. Analysis of pH, brix, reducing sugar content, lactic acid production, and cell growth during the cultivation of ADS-L1 further suggested that the ADS-L1 may contribute the prevention of contamination by rapid and steady acidification of broth, and do not cause problems by rapid death at the end-stage of fermentation.

민속주 안동소주 발효에 있어서, 젖산균의 영향 분석과 효율적 제어를 위해, 안동소주 자가 제조 누룩 및 알코올 발효액으로부터 젖산균을 분리하였다. 분리된 젖산균들 중 ADS-L1 균주가 가장 젖산 생성이 우수하였으며, 균체 집락의 특성으로 안동소주 자가제조 누룩 및 안동소주 발효액에서 우점종으로 판단되었으며, 생리, 생화학적 특성과 16S rDNA 염기배열 분석결과 Pediococcus acidilactici로 동정되었다. ADS-L1 균주는 $40{\sim}50^{\circ}C$의 온도와 pH $5{\sim}7$의 범위에서 우수한 생육을 보여, 최고온도가 $50^{\circ}C$까지 상승하는 누룩 띄움 과정 및 pH 6의 안동소주 발효초기의 주요 젖산균으로 판단되었다. 한편 12%(w/v)의 알코올 농도 및 0.01N HCl 처리시 낮은 생존율을 나타내어 안동소주 발효진행에 따라 발효 후기에는 급격한 생육저해가 나타날 것으로 판단되었다. MRS 배지에서의 발효특성 실험 결과, ADS-L1 균주는 충분한 탄소원이 존재시 24시간 이내에 발효액의 pH를 산성화하며, 지속적인 젖산 생성을 통해 발효액의 집균염 방지 등의 긍정적 효과를 나타내며, 발효후기 $10^5\;CFU/ml$ 이하로 감소되어 안동소주 발효동안 별도의 문제를 유발하지 않을 것으로 판단되었다.

Keywords

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