The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Isolation and Indenfication of Acid-forming Bacteria from a Fresh Wheat Makgeolli in Jeonju

전주 생 밀 막걸리의 산패 원인균의 분리 및 동정

  • Park, Soon-Hi (Dept. of Alternative Medicine and Alternative Medicine, Jeonju University) ;
  • Lee, Seul (Dept. of Alternative Medicine and Alternative Medicine, Jeonju University) ;
  • Jin, Hyo-Sang (Dept. of Alternative Medicine and Alternative Medicine, Jeonju University)
  • 박순희 (전주대학교 대체의학대학원 영양식품요법) ;
  • 이슬 (전주대학교 대체의학대학원 영양식품요법) ;
  • 진효상 (전주대학교 대체의학대학원 영양식품요법)
  • Received : 2012.10.19
  • Accepted : 2012.12.04
  • Published : 2012.12.31
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Abstract

This research was carried out in order to discover acid-forming bacteria during fermentation of Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. In Makgeolli kept at $25^{\circ}C$, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, whereas the total cell count and bacterial type remained unchanged; the result implies that a succession of bacterial types, including acid forming bacteria, occurred. Two acid-forming bacteria were isolated from acidified Makgeolli and were identified as Acetobacter pasteurianus and Lactobacillus casei. When fresh and heat-treated Makgeolli were inoculated with Acetobacter pasteurianus and/or Lactobacillus casei, the greatest amount of acid was formed in Makgeolli inoculated with Acetobacter pasteurianus and Lactobacillus casei and also in Makgeolli with Acetobacter pasteurianus alone. This result indicates that Acetobacter pasteurianus is the main acidifier; furthermore, it shows the synergy effect in acid formation with Lactobacillus casei.

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