Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Analysis of Microflora Profile in Korean Traditional Nuruk

  • Song, Sang Hoon (CJ Foods R&D) ;
  • Lee, Chunghee (Department of Food Engineering, Dankook University) ;
  • Lee, Sulhee (Department of Food Science and Biotechnology, Gachon University) ;
  • Park, Jung Min (Korea Culture Center of Microorganisms, Korea Federation of Culture Collections) ;
  • Lee, Hyong-Joo (Department of Agricultural Biotechnology, Seoul National University) ;
  • Bai, Dong-Hoon (Department of Food Engineering, Dankook University) ;
  • Yoon, Sung-Sik (Division of Biological Science and Technology, Yonsei University) ;
  • Choi, Jun Bong (Graduate School of Hotel and Tourism, The University of Suwon) ;
  • Park, Young-Seo (Department of Food Science and Biotechnology, Gachon University)
  • Received : 2012.10.02
  • Accepted : 2012.10.17
  • Published : 2013.01.28
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Abstract

A variety of nuruk were collected from various provinces in Korea, and their microflora profiles were analyzed at the species level. A total of 42 nuruk samples were collected and when the viable cell numbers in these nuruk were enumerated, the average cell numbers of bacteria, fungi, yeast, and lactic acid bacteria from all nuruk were 7.21, 7.91, 3.49, and 4.88 log CFU/10 g, respectively. There were no significant differences in viable cell numbers of bacteria or fungi according to regions collected. Bacillus amyloliquefaciens and B. subtilis were the predominant bacterial strains in most samples. A significant portion, 13 out of 42 nuruk, contained foodborne pathogens such as B. cereus or Cronobacter sakazakii. There were various species of lactic acid bacteria such as Enterococcus faecium and Pediococcus pentosaceus in nuruk. It was unexpectedly found that only 13 among the 42 nuruk samples contained Aspergillus oryzae, the representative saccharifying fungi in makgeolli, whereas a fungi Lichtheimia corymbifera was widely distributed in nuruk. It was also found that Pichia jadinii was the predominant yeast strain in most nuruk, but the representative alcohol fermentation strain, Saccharomyces cerevisiae, was isolated from only 18 out of the 42 nuruk. These results suggested that a variety of species of fungi and yeast were distributed in nuruk and involved in the fermentation of makgeolli. In this study, a total of 64 bacterial species, 39 fugal species, and 15 yeast species were identified from nuruk. Among these strains, 37 bacterial species, 20 fungal species, and 8 yeast species were distributed less than 0.1%.

Keywords

References

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