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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2015.4
- 수록면
- 291 - 291 (1page)
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초록· 키워드
Nuruk, a traditional natural starter is extensively used in the brewing of Makgeolli, one of Korea’s most popular alcoholic beverages gaining global popularity recently. In the wake of this, the quality of traditional nuruk, needs to be enhanced. Due to the limitations of culture dependent identifications of the vast majority of microorganisms present in most environments of earth, metagenomic analysis was performed to characterize the microflora and their temporal variations associated with traditional wheat based nuruks fermented at two representative traditional temperature conditions over a span of 30 days. Nuruk A was fermented at a constant temperature of 36°C for 30 days and nuruk B was fermented at a high initial temperature of 45°C for 10 days followed by 35°C for 20 days. Using a high-throughput pyrosequencing technique with fungal and bacterial specific primers targeting the internal transcribed spacer 2 region and 16S rRNA gene respectively, a total of 89,781 bacterial sequences and 73,789 filamentous fungi sequences were obtained. These sequences were further characterized into 71 genus and 539 species in case of bacteria and 77 genus and 175 species in ... 전체 초록 보기
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참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2016-470-001532075
