Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in microbial community and physicochemical characterization of Makgeolli during fermentation by yeast as a fermentation starter

효모 첨가 유무에 따른 막걸리의 발효 중 미생물 군집 및 이화학적 특성 변화

  • Choi, Ji-Hae (Fermented & Processed Food Science Division, National Institute of Agricultural Sciences) ;
  • Lim, Bo-Ra (Fermented & Processed Food Science Division, National Institute of Agricultural Sciences) ;
  • Kang, Ji-Eun (Planning & Coordination Division, National Institute of Agricultural Sciences) ;
  • Kim, Chan-Woo (Fermented & Processed Food Science Division, National Institute of Agricultural Sciences) ;
  • Kim, Young-Soo (Department of Food Science ＆) ;
  • Jeong, Seok-Tae ( Technology, Chonbuk National UniversityFermented & Processed Food Science Division, National Institute of Agricultural Sciences)
  • 최지혜 (국립농업과학원 발효가공식품과) ;
  • 임보라 (국립농업과학원 발효가공식품과) ;
  • 강지은 (국립농업과학원 기획조정과) ;
  • 김찬우 (국립농업과학원 발효가공식품과) ;
  • 김영수 (전북대학교 식품공학과) ;
  • 정석태 (국립농업과학원 발효가공식품과)
  • Received : 2020.08.06
  • Accepted : 2020.09.08
  • Published : 2020.10.31
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Abstract

This study was carried out to confirm changes in the microbial community and physicochemical characteristics of Korean traditional Makgeolli during fermentation by yeast as a fermentation starter. We demonstrate that the microbial community during fermentation affects the quality of Makgeolli. At the species level, Pediococcus pentosaceus, Weissella confusa, Pantoea vagans, and Lactobacillus graminis were dominant on fermentation mix, after 1-2 days, in the control group without yeast treatment. Acid production in the control group was higher than that in the yeast-treated group. P. pentosaceus was dominant throughout the fermentation process, and the proportion of P. vagans remarkably decreased following yeast addition. Considering quality characteristics, the alcohol content rapidly increased after yeast addition, and the lactic acid content was lower in the yeast-treated group than in the control. These results suggest that the rapid increase in alcohol at the start of fermentation inhibits the growth of lactic acid-producing bacteria. The addition of yeast may contribute to the reduction in the high amount of lactic acid, which can be one of the causes of changes in Makgeolli quality.

본 연구에서는 재래누룩을 사용한 막걸리의 미생물 군집을 차세대 염기서열 분석기법(NGS)을 활용하여 조사하고, 미생물 군집이 막걸리의 품질에 미치는 영향을 구명하고자 효모 첨가에 따른 품질특성을 확인하였다. 발효 스타터로 효모의 첨가는 재래누룩 막걸리의 미생물 군집 분포에 영향을 주어 결과적으로 막걸리의 품질 차이를 나타냈다. 무첨가구의 경우 발효 초기의 진균류는 Saccharomycopsis fibuligera가 대부분이었고, 세균류는 Pediococcus pentosaceus, Weissella confusa, Pantoea vagans의 증식으로 인하여 총산 및 젖산 함량이 높게 나타났다. 첨가구는 발효 시작 전부터 Saccharomyces cerevisiae가 우점하여 알코올 생성 속도가 빠르고, 발효 초기의 높은 알코올 농도로 인해 재래누룩에서 기인한 젖산 생성 bacteria의 생육을 억제하는 것으로 나타났다. 따라서 재래누룩으로 막걸리를 제조할 때, 알코올 생성능이 우수한 효모의 첨가가 막걸리 시어짐의 원인이 되는 젖산균의 성장을 억제함으로써 산미를 낮추고 제품의 균일성을 확보할 수 있을 것으로 판단된다.

Keywords

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