Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli

  • Lim, Sae Bom (Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University) ;
  • Tingirikari, Jagan Mohan Rao (Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University) ;
  • Kwon, Ye Won (Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University) ;
  • Li, Ling (Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University) ;
  • Kim, Grace E. (Department of Biology, College of Arts and Sciences, Villanova University) ;
  • Han, Nam Soo (Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University)
  • Received : 2016.07.14
  • Accepted : 2016.10.11
  • Published : 2017.02.28
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Abstract

Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth. LAB belonging to different genera were identified based on colony morphology on modified MRS and sourdough bacteria agar medium. PCR-denaturing gradient gel electrophoresis analyses of the five sourdoughs showed different bands corresponding to LAB and yeast. 16S/26S rRNA gene sequence analyses of the samples confirmed that the predominant LAB in the five fermented rice doughs was Lactobacillus plantarum, Lb. pentosus, and Lb. brevis. Various other Lactobacillus spp. and Saccharomyces cerevisiae were common in all five fermented samples. This study provides comprehensive and comparative information on the microflora involved in fermentation of rice sourdough and signifies the need to develop effective starters to enrich the quality of jeung-pyun.

Keywords

References

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