title: Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.
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-denaturinggradient 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 wasLactobacillus plantarum,Lb. pentosus, andLb. brevis. Various otherLactobacillusspp. andSaccharomyces cerevisiaewere 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.
authors: Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
authors: Sae Bom
authors: SB
authors: Lim
authors: Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
authors: Jagan Mohan Rao
authors: JM
authors: Tingirikari
authors: Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
authors: Ye Won
authors: YW
authors: Kwon
authors: Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
authors: Ling
authors: L
authors: Li
authors: Department of Biology, College of Arts and Sciences, Villanova University, MD 20906, USA.
authors: Grace E
authors: GE
authors: Kim
authors: Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
authors: Nam Soo
authors: NS
authors: Han
mesh_terms: D001419:Bacteria / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D019149:Bioreactors; D015169:Colony Count, Microbial; D003470:Culture Media / Q000737:chemistry; D004269:DNA, Bacterial; D005285:Fermentation; D005433:Flour / Q000032:analysis / Q000382:microbiology*; D005516:Food Microbiology; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification; D048191:Lactiplantibacillus plantarum / Q000235:genetics / Q000302:isolation & purification; D012275:Oryza / Q000382:microbiology*; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S; D019105:Random Amplified Polymorphic DNA Technique; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000302:isolation & purification*; D017422:Sequence Analysis, DNA; D014920:Wine
chemical_list: D003470:Culture Media; D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S
keywords: Jeung-pyun; lactic acid bacteria; makgeolli; sourdoughs