Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage
Makgeolli, the traditional Korean rice wine, is generally considered to contain lactic acid bacteria (LAB) despite its bacterial inoculation-free brewing process. The existence of LAB in makgeolli often presents inconsistent trends in microbial profiles and cell numbers. Therefore, to establish LAB-...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522003509 |
| _version_ | 1797868298804658176 |
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| author | Jeongmin Cha Kwang-Moon Cho Sun Jae Kwon Seong-Eun Park Eun-Ju Kim Seung-Ho Seo Hong-Seok Son |
| author_facet | Jeongmin Cha Kwang-Moon Cho Sun Jae Kwon Seong-Eun Park Eun-Ju Kim Seung-Ho Seo Hong-Seok Son |
| author_sort | Jeongmin Cha |
| collection | DOAJ |
| description | Makgeolli, the traditional Korean rice wine, is generally considered to contain lactic acid bacteria (LAB) despite its bacterial inoculation-free brewing process. The existence of LAB in makgeolli often presents inconsistent trends in microbial profiles and cell numbers. Therefore, to establish LAB-related insights, 94 commercial non-pasteurized products were collected and microbial communities and metabolites were analyzed using 16S rRNA amplicon sequencing and GC–MS, respectively. All samples contained various LAB genera and species, with an average viable cell number of 5.61 log CFU/mL. Overall, 10 LAB genera and 25 LAB species were detected; the most abundant and frequent LAB genus was Lactobacillus. There was no significant change in the LAB composition profile or lactic acid content during low-temperature storage, indicating the presence of LAB did not significantly affect the quality of makgeolli under low-temperature storage conditions. Overall, this study contributes to understand the microbial profile and role of LAB in makgeolli. |
| first_indexed | 2024-04-09T23:53:43Z |
| format | Article |
| id | doaj.art-9d74c063ec9e45799290a16ad406ab8f |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-09T23:53:43Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-9d74c063ec9e45799290a16ad406ab8f2023-03-17T04:34:11ZengElsevierFood Chemistry: X2590-15752023-03-0117100552Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storageJeongmin Cha0Kwang-Moon Cho1Sun Jae Kwon2Seong-Eun Park3Eun-Ju Kim4Seung-Ho Seo5Hong-Seok Son6Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of KoreaAccuGene Inc., Incheon 21999, Republic of KoreaAccuGene Inc., Incheon 21999, Republic of KoreaDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of KoreaDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of KoreaSonlab Inc., Seoul 02841, Republic of KoreaDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Corresponding author.Makgeolli, the traditional Korean rice wine, is generally considered to contain lactic acid bacteria (LAB) despite its bacterial inoculation-free brewing process. The existence of LAB in makgeolli often presents inconsistent trends in microbial profiles and cell numbers. Therefore, to establish LAB-related insights, 94 commercial non-pasteurized products were collected and microbial communities and metabolites were analyzed using 16S rRNA amplicon sequencing and GC–MS, respectively. All samples contained various LAB genera and species, with an average viable cell number of 5.61 log CFU/mL. Overall, 10 LAB genera and 25 LAB species were detected; the most abundant and frequent LAB genus was Lactobacillus. There was no significant change in the LAB composition profile or lactic acid content during low-temperature storage, indicating the presence of LAB did not significantly affect the quality of makgeolli under low-temperature storage conditions. Overall, this study contributes to understand the microbial profile and role of LAB in makgeolli.http://www.sciencedirect.com/science/article/pii/S2590157522003509MakgeolliRice wineLactic acid bacteriaMicrobial communityMetaboliteLactobacillus |
| spellingShingle | Jeongmin Cha Kwang-Moon Cho Sun Jae Kwon Seong-Eun Park Eun-Ju Kim Seung-Ho Seo Hong-Seok Son Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage Food Chemistry: X Makgeolli Rice wine Lactic acid bacteria Microbial community Metabolite Lactobacillus |
| title | Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage |
| title_full | Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage |
| title_fullStr | Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage |
| title_full_unstemmed | Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage |
| title_short | Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage |
| title_sort | investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low temperature storage |
| topic | Makgeolli Rice wine Lactic acid bacteria Microbial community Metabolite Lactobacillus |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522003509 |
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