Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지
DOI QR코드

DOI QR Code

Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun

  • Park, Jaehyung (Department of Food Science and Biotechnology, Gachon University) ;
  • Seo, Ji Sun (Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University) ;
  • Kim, Seul-Ah (Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University) ;
  • Shin, So-Yeon (Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Gachon University) ;
  • Han, Nam Soo (Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University)
  • Received : 2017.08.03
  • Accepted : 2017.08.15
  • Published : 2017.10.28
Download PDF
⟨ Previous Next ⟩

Abstract

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

Keywords

References

  1. Chavan RS, Chavan SR. 2011. Sourdough technology - a traditional way for wholesome foods: a review. Compr. Rev. Food Sci. Food Saf. 10: 169-182. https://doi.org/10.1111/j.1541-4337.2011.00148.x
  2. Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, Poutanen K. 2005. Potential of sourdough for healthier cereal products. Trends Food Sci. Technol. 16: 104-112. https://doi.org/10.1016/j.tifs.2004.03.008
  3. Gobbetti M, Rizzello CG, Di Cagno R, De Angelis M. 2014. How the sourdough may affect the functional features of leavened baked goods. Food Microbiol. 37: 30-40. https://doi.org/10.1016/j.fm.2013.04.012
  4. Minervini F, De Angelis M, Di Cagno R, Gobbetti M. 2014. Ecological parameters influencing microbial diversity and stability of traditional sourdough. Int. J. Food Microbiol. 171: 136-146. https://doi.org/10.1016/j.ijfoodmicro.2013.11.021
  5. Lim SB, Tingirikari JM, Kwon YW, Li L, Kim GE, Han NS. 2017. Polyphasic microbial analysis of traditional Korean jeung-pyun sourdough fermented with makgeolli. J. Microbiol. Biotechnol. 27: 226-233. https://doi.org/10.4014/jmb.1607.07033
  6. Lee EA, Woo KJ. 2002. Study on the dextran and the inner structure of jeung-pyun (Korea rice cake) on adding oligosaccharide. J. East Asian Soc. Diet. Life 12: 38-46.
  7. Oh CH, Oh NS. 2009. Quality characteristics of jeung-pyun prepared by rice sourdough. J. Korean Soc. Food Sci. Nutr. 38: 1215-1221. https://doi.org/10.3746/jkfn.2009.38.9.1215
  8. Lee AY, Park JY, Hahn YS. 2006. Study on the improvement of quality in jeung-pyun prepared with lactic bacteria having high dextransucrase activity as starters. Korean J. Food Sci. Technol. 38: 400-407.
  9. Marongiu A, Zara G, Legras JL, Del Caro A, Mascia I, Fadda C, et al. 2015. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale. J. Ind. Microbiol. Biotechnol. 42: 85-92. https://doi.org/10.1007/s10295-014-1525-1
  10. Corsetti A, Settanni L. 2007. Lactobacilli in sourdough fermentation. Food Res. Int. 40: 539-558. https://doi.org/10.1016/j.foodres.2006.11.001
  11. Kim SY, Yoo KS, Kim JE, Kim JS, Jung JY, Jin Q, et al. 2010. Diversity analysis of lactic acid bacteria in Korean rice wine by culture independent method using PCR denaturing gradient gel electrophoresis. Food Sci. Biotechnol. 19: 749-755. https://doi.org/10.1007/s10068-010-0105-z
  12. AACC. 2000. Titratable acidity, pp. 02-31. Approved Methods of the AACC, 10th Ed. American Association of Cereal Chemists, St. Paul, MN.
  13. Kwon S, Kim TS, Yu GH, Jung JH, Park HD. 2010. Bacterial community composition and diversity of a full-scale integrated fixed-film activated sludge system as investigated by pyrosequencing. J. Microbiol. Biotechnol. 20: 1717-1723.
  14. Wang J, Rosell CM, Benedito de Barber C. 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem. 79: 221-226. https://doi.org/10.1016/S0308-8146(02)00135-8
  15. Caballero PA, Gomez M, Rosell CM. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. J. Food Eng. 81: 42-53. https://doi.org/10.1016/j.jfoodeng.2006.10.007
  16. Fik M, Surowka K. 2002. Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread. J. Sci. Food Agric. 82: 1268-1275. https://doi.org/10.1002/jsfa.1176
  17. Jin J, Kim SY, Jin Q, Eom HJ, Han NS. 2008. Diversity analysis of lactic acid bacteria in takju, Korean rice wine. J. Microbiol. Biotechnol. 18: 1678-1682.
  18. Kim JY, Kim D, Park P, Kang H-I, Ryu EJ, Kim SM. 2011. Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, makgeolli. Food Chem. 128: 87-92. https://doi.org/10.1016/j.foodchem.2011.02.081
  19. Awika JM. 2011. Major cereal grains production and use around the world, pp. 1-13. In Awika JM, Piironen V, Bean S (eds.). Advances in Cereal Science, Implications to Food Processing and Health Promotion. American Chemical Society, Washington, DC.
  20. Seo DH, Jung JH, Kim HY, Kim YP, Ha SJ, Kim YC, et al. 2007. Identification of lactic acid bacteria involved in traditional Korean rice wine fermentation. Food Sci. Biotechnol. 16: 994-998.
  21. Gobbetti M, Corsetti A, Rossi J. 1994. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. World J. Microbiol. 10: 275-279. https://doi.org/10.1007/BF00414862
  22. Gobbetti M, Angelis DM, Corsetti A, Cagno DR. 2005. Biochemistry and physiology of sour dough lactic acid bacteria. Trends Food Sci. Technol. 16: 57-69. https://doi.org/10.1016/j.tifs.2004.02.013
  23. Stiles ME, Holzapfel WH. 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol. 36: 1-29. https://doi.org/10.1016/S0168-1605(96)01233-0
  24. Gobbetti M, Ganzle M. 2013. Handbook on Sourdough Biotechnology, pp. 12-13. Springer, Berlin-Heidelberg.
  25. Cagno RD, Angelis MD, Limitone A, Minervini F, Carnevali P, Corsetti A, et al. 2006. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum. J. Agric. Food Chem. 54: 9873-9881. https://doi.org/10.1021/jf061393+
  26. Tingirikari JMR, Kothari D, Shukla R, Goyal A. 2014. Structural and biocompatibility properties of dextran from Weissella cibaria JAG8 as food additive. Int. J. Food Sci. Nutr. 65: 686-691. https://doi.org/10.3109/09637486.2014.917147
  27. Gobbetti M. 1998. The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Sci. Technol. 9: 267-274. https://doi.org/10.1016/S0924-2244(98)00053-3
  28. Hammes WP, Ganzle MG. 1998. Sourdough breads and related products, Ch. 8. In Woods BJB (ed), Microbiology of Fermented Foods, 1st Ed. Blackie Academic, London.

Cited by

  1. Fermentation-Mediated Enhancement of Ginseng's Anti-Allergic Activity against IgE-Mediated Passive Cutaneous Anaphylaxis In Vivo and In Vitro vol.28, pp.10, 2017, https://doi.org/10.4014/jmb.1807.07057
  2. Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics vol.97, pp.None, 2017, https://doi.org/10.1016/j.lwt.2018.07.023
  3. Influence of fermentation by different microflora consortia on pulque and pulque bread properties vol.99, pp.14, 2017, https://doi.org/10.1002/jsfa.9907
  4. Suitability of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation vol.29, pp.11, 2017, https://doi.org/10.4014/jmb.1907.07039
  5. Comparison of backslopping and two‐stage fermentation methods for koumiss powder production based on chemical composition and nutritional properties vol.100, pp.4, 2017, https://doi.org/10.1002/jsfa.10220
  6. Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand vol.4, pp.None, 2017, https://doi.org/10.1016/j.crfs.2021.10.002
  7. Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand vol.10, pp.2, 2017, https://doi.org/10.3390/foods10020462
  8. Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened vol.10, pp.3, 2017, https://doi.org/10.3390/foods10030635
  9. Dynamic interactions of lactic acid bacteria in Korean sourdough during back‐slopping process vol.131, pp.5, 2017, https://doi.org/10.1111/jam.15097