The Changes of Microflora During the Fermentation of Takju and Yakju

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 37, No. 1, pp. 61~66 (2005). ©The Korean Society of Food Science and Technology. £"ç BÎ; % b +~ æz *Á«ãÁn÷ÁN9* R]®\ö *Û®\¦. The Changes of Microflora During the Fermentation of Takju and Yakju Mi-Young Seo, Jong-Kyung Lee, Byung-Hak Ahn, and Seong-Kwan Cha* Traditional Food Research Division, Korea Food Research Institute Korean traditional rice wine Takju and Yakju were manufactured using 2-step-brewing method. To investigate microflora involved in fermentation step, number of microorganisms, pH, titratable acidity, and alcohol contents of Takju and Yakju were measured. In Takju and Yakju, although not significantly, 1.1Ü108 and 2.0Ü106 CFU/ mL lactic acid bacteria at initial stage of second fermentation decreased to 8.3Ü106 and 1.0Ü104 CFU/mL at the end of second fermentation, respectively. For Takju, micrococci and yeast occupied 80 and 20% at initial stage of second fermentation, whereas bacteria and yeast occupied 35 and 65% at the end of second fermentation, respectively. Yeast occupied 88% throughout the second fermentation of Yakju. The main yeast isolated from both Takju and Yakju was identified as Saccharomyces cerevisiae using API 20C AUX kit. The yeast strain Candida magnoliae was also detected during fermentation of Takju and Yakju Key words: Changes of microflora, Takju, Yakju, fermentation. *. . Jung(6)f ç"~ &Ë 7 b~ æzö &~ Ò Han (7)f Ò¾*b B ç"~ ®îßWj Ò~&. . Park (8)f $ ïÒ¦V ÎÎ 297"¢ ªÒ~ B ÎËKö V¢ 7"¢ Fê~, . þ Ö" 13.2-15.2% ~ r Wê¢ ¾æÚî, ÿ;Ö" 5"º Saccharomyces cerevisiae ¾^æ 2"º Saccharomyces pretoriencisf Saccharomyces rouxii " ÿ;>î ~& . ç" BÎ öB b" ÎÎ¢ Î& 2ê BÎêöB BÎ 10¢ræ Saccharomyces cerevisiae>& 106 CFU/mL îb¾, ê Bacillusf Staphylococcus~ /Ï Â*b ç"& æî>V ·~& Koh (9) ~&, Kim" Lee(10)º 7 ç"Ë~ ò¦V 11"~ ÎÎ¢ ªÒ~ ÿ; Ö" Saccharomyces, Hansmula, Pichia ³b C&rb, Saccharomyces ³ rBÎö &~º Ö6« ÎÎ Hansmula ³f ç"~ Ëö 7º j ~& . Leef Lee(11)º ç"~ B"; 7 b C Ò¢ Ö" ç "~ rBÎö ¢«~ ÎÎ·Ï jî¢ Saccharomyces, Torulopsis, Hansmula, Candida, Pichia &æ «~~ Î Î& &~ ® ~& . $ Shin" Cho(12)º ç " BÎö &~º "º ÎÎ Saccharomyces ³ ö Torulopsis inconepicua¢ ~&, "º ^bº Lactobacillus casei, Leuconostoc mesenteroidesf Bacillus subtilisî. ~& . º ÖÒ¾¢ *Û F ç"f £"¢ 2 . O»b B~&j r BÎ êê b >, pH, ';Öê, rï~ æz¢ G;~, ' BÎ ê . ÖÒ¾¢ F &Ú çÁ£"º â& *¦V B » B~ JÂ ^ú ~º ÿn B*j ©b æ, çÁ£"~ "« «^z>V · ©f J 7 V (1). ÖÒ¾¢ *ÛÒ¾~ ç"¾ £"º " _&¾ &j öò ~ *j BÎB ÒÏ~ ò Úæº, *Ò ÖÒ¾¢~ "^»bº £"º ";ê 13% ~~ ÷ ² F, ç"º ";ê 6% çb ² F ª~~ ® (2,3). ^Ó VF²~ "~Bv(1)ö ~~ N(25-28oC)öB V* BÎ®j ãÖ ç"¢ ~ , &N(10-20oC)öB ËV* BÎ ©j £"¢ . çÁ £"º . ê *7~ bö ~ Î²·Ïö ~ ¢ > öò Wª ª >Ú W>º ª, jÖ, FVÖ ~ Wª" ÎÎ¾ <Ö ~ bö ~ rzR BÎ >BW ³ Wª W>Ú ï" þ ®î~ z¢ ² B (4). çÁ£"~ . "; 7 b' æzö & º æ.ræ ôf ¶ ö ~~ Úrº, Kim(5)f *" ç"~ b ªCj ê~&b, Jung" *Corresponding author: Seong-Kwan Cha, Traditional Food Research Division, Korea Food Research Institute, San 46-1, Baekhyun-dong, Songnam, Kyonggido 463-420, Korea Tel: 82-31-780-9108 Fax: 82-31-780-9234 E-mail: [email protected] 61.

(2) ®"²æ B 37 ² B 1 ^ (2005). 62. ò~ bj ªÒ, ÿ;~ çÁ£"~ . "; 7 b C~ æz¢ ÒbB, V Ö"~ { 5 ç " 5 £"BÎö ®ÚB~ b Cæz~ N6j Ò ~V *~ >¯>î .. Òò 5 O» Böò ç" 5 £" B¢ * &f (")¢Ês(WÎ, )ö B aÚ ¾N &j «~ ÒÏ~&, *f ê"¶(2003 j 8ú B, 300 SP, ê", )¢ ÒÏ~& . çÁ£~ 7F . çÁ£"~ 7F .öBº & 100 gj 5* ÿn bö æ ê, bj ¦ r 100oCöB 40ª* Ã¶~&, 30oC Oï ê, 76.92 g~ Ãö * 15.38 g(300 SP)j DÚ 500 mL-Bottleö If ê, b 107.69 mL¢ ¦Ú ¾ DÚ& ê, 25oC öB 1¢ BOb BÎ~& . ç 5 £~ . ç"~ 1 .f 7F BÎ& Â ê, 7Fö * 253.85 g(300 SP), Ã 1269.23 g, b 2046.15 gj þ IÚ ¾ D, 25oCöB 2¢* BOb BÎ~& . ç"~ 2 .f 1 . ê * 76.93 g, Ã 2500 g, b 4000 mLj þ ¾ DÚ, 25oCöB 5¢* j&gb v>~B BOb B Î~& . £"~ 1 .f 7F BÎ& Â ê, 7Fö * 253.85 g(300 SP), Ã 1269.23 g, b 2046.15gj þ IÚ ¾ D, 15oCöB 24¢* BOb BÎ~& . £"~ 2 .f 1 . ê * 76.93 g, Ã 2500 g, b 4000 mLj þ ¾ DÚ, 15oCöB 24¢* BOb BÎ~& . ç 5 £~ ¢>9ª ª+ ç" 5 £" BÎ "; 7 BÎ ' êöB Fj j ~ ¢>WªªCj ~& . pH~ G;f pH-meter(Corning 530, USA) G;~&, ';Öêº 1% phenolphthaleinj æ £b ~ 0.1 N NaOH ';~ r~ NaOH ²jï j lactic acid(%) ~Ö~ êÖ~& . rïf ò~ Óûj *~ microcentrifugeöB 3000 rpmb 10ª* ö ªÒ ê gas chromatography(Varian, vista 6000, USA)¢ Ï~ ªC~, & F"~ jv~ rïj êÖ~& . ç 5 £ BÎ % b >~ /; ç" 5 £" BÎ 7 b >~ G;f jB ò¢ C(0.1% peptone, 0.85% NaCl, 0.03% KH2PO4, 0.04% Na2HPO4)b 10ê C»ö V¢ C ê, ¢>^ >º ' C ê~ Cj standard plate count(SPC) agar ö 100 µL êö~ 37oCöB 24* V· ê ®*(13) O»ö V¢ ÷£j ê> ê G;~&, <Ö>º bromo cresol purple agarö C 100 µL êö~ 37oCöB 24* V· ê ÷£j ê>~ G;~& . ÎÎ, / >~ G ;f ÎÎ, / G;Ï petrifilm(3M, USA)ö C 1 mL ¢ êö~, 25oCöB 72* V· ê, w 5 ï~ zj jÖº colony¢ ÎÎ>, · ïçj ¾æÚº colony>¢ / ê>~& .. ç 5 £ BÎ % b + æz Ò ç" 5 £"~ BÎ 7 b C~ æz¢ Ò~V * ~ b > G;ö Ï>î~ SPC Væ 7 25-50B~ £ ¶¦ plate¢ 1B _f 2B F;~ plate~ Î ÷£ j ªÒ~º O»b ò £ 50B~ ÷£j B> ªÒ~ & . B> ªÒB bj SPC Væ *öB~ ÷£;W Î ·" ïj &V~&b, wet mount O»b b ^ Î ·j 7*ãb &V~&, Cappuccinof Sherman(14)~ O»b Gram "ïj >¯~& . Catalase þf Macfaddin(15) O»ö V¢ Ò¢ &¢Ê *ö þbj êö ê, 3% "Öz>² Ïj Ú *ö ÎÚNJ VÚ B FZ¢ &V~& . Oxidase þf Macfaddin(15) O»ö V¢ þ b Ú¢ "æö êö ê, oxidase G;£ (N,N,N',N-tetramethyl-p-phenylediamine-dihydrochloride 0.2%, sodiumethylenediamine tetraacetate 0.1%, sodium thiosulfate 0.05%)j Úö ÎÚNJ 30. Úö ïb æ~ºæ ¦¢ {~& . ç" ?f b~ ;' Ò Ò, z' Wî~ ÒÖ"¢ Æ& Bergey’s manual(16) j ^~ ''~ BÎêöB ªÒ *Ú >ö & 1 N ÿ;Ö"ö V¢ ª~ b ~ jN(%) ¾æÚ Ú 1N' b Cæz Ò¢ >¯~&b, ê Î ªÒB ÎÎ" f 19&æ ê>zb~ ÏWb ÿ;~º API 20 C AUX kit(bio-Merieux, France)¢ ÒÏ~ ÿ;~& º, ÎÎ Ú¢ swapj Ï~ 1N ÿ;Ö"ö V ¢ FB æ£ B kit mediumö 7« ê stripö ª" ~ 48* ÿn V·~& . V· ê Ö"¢ $ë~&, API ÿ;Ï *Îb C Ö" ÎÎj ÿ;~ ç" 5 £" BÎ 7~ b C æz¢ Ò~& .. Ö 5 8 ç BÎ %~ b >, pH, Öê 5 rRï /;Ö B B ç" BÎ 7~ b >, pH, Öê 5 r ï G; Ö"º Table 1öB "º ©" ? . ç" B "; 7 ¢>^>º 7F . .Vö 4.5Ü105 CFU/mL îb¾ 24* BÎ ê 1.0Ü109 CFU/mLb Ã&>î, 1 5 2 BÎ * "; 7öº 108 CFU/mL >&~ ¢>^> & G;>î . <Ö>º 7F" 1 .öBº ¢>^> f ÿ¢ >&îb¾, 2 .öBº BÎ "; 7 6N 6²~ 2 . « êöBº 106 CFU/mLb Ò> î . ÎÎ>º BÎ";j ~B 6N Ã&~ BÎ î æï ê 2 . « êöBº 108 CFU/mLræ Ã& ~º ©j " > ®îb, BÎ.V 106 CFU/mL ¾æÒ~ / >º 6N 6²~ 2 . final êöB 102 CFU/ mL Ò>î (Table 1). ç" BÎ 7~ ¢>Wª ªCÖ" º Table 1öB "º ©" ? pH~ G;8f 7F . .Vö 6.33îb¾ BÎ 1¢òö 3.94 ÚJ:, 1 . öBº . .Vö 5.42îb¾ 2¢~ BÎV* æÂ ê 3.55 ÚJ:, ê 2 .öBº .V 3.70öB BÎ 2 ¢ ê 3.69 Ò BÎ îæï 5¢ êöº 3.84 Ò>î . '; Öê~ G;8f 7F . .V 0.14îb¾ BÎ 1¢ êö 1.35 R¢:, 1 . .Vö 0.38îb¾ BÎ 2 ¢ ê 1.50b Ò 2 . .Vöº 0.63îb¾ 5¢ BÎ êöº 1.04 Ò>î . ç"~ 2 .öB <Ö >º 6²> ®æò ';Öê~ 8f J®J Ã&~º G;.

(3) ç" 5 £" BÎ"; 7~ b Cæz. 63. Table 1. Analysis of microbial cell counts, pH, titratable acidity and alcohol content during the fermentation of Takju Analysis of contents Fermentation (days) Seed mash (0 day) Seed mash (1 day) 1st fermentation (0 day) 1st fermentation (2 days) 2nd fermentation (0 day) 2nd fermentation (2 days) 2nd fermentation (5 days). Microbial cell counts (CFU/mL) Aerobic bacteria. Lactic acid bacteria. Yeast. Mold. 4.5Ü105 1.0Ü109 7.8Ü108 5.0Ü108 3.3Ü108 2.6Ü108 2.4Ü108. 3.1Ü105 1.1Ü109 7.0Ü108 3.5Ü108 1.1Ü108 5.0Ü107 8.3Ü106. 8.5Ü105 2.6Ü107 7.4Ü105 3.4Ü108 1.6Ü108 4.4Ü108 3.2Ü108. 6.0Ü106 1.5Ü106 5.0Ü105 3.2Ü104 2.5Ü103 3.0Ü103 2.0Ü102. pH 6.33 3.94 5.42 3.55 3.70 3.69 3.84. Titratable acidity Alcohol content (%) (%) 0.14 1.35 0.38 1.50 0.63 0.88 1.04. 0 3.63 1.63 9.10 4.83 7.72 11.97. Table 2. Analysis of microbial cell counts, pH, titratable acidity and alcohol content during the fermentation of Yakju Analysis of contents Fermentation (days) Seed mash (0 day) Seed mash (1 day) 1st fermentation (0 day) 1st fermentation (12 days) 1st fermentation (24 days) 2nd fermentation (0 day) 2nd fermentation (12 days) 2nd fermentation (24 days). Microbial cell counts (CFU/mL) Aerobic bacteria. Lactic acid bacteria. Yeast. Mold. 8.7Ü106 1.1Ü109 6.6Ü108 1.2Ü108 9.5Ü106 1.1Ü106 5.8Ü107 8.7Ü105. 1.2Ü108 1.8Ü109 4.5Ü108 5.0Ü107 8.7Ü108 2.0Ü106 2.0Ü106 1.0Ü104. 1.5Ü105 2.3Ü106 2.5Ü105 8.5Ü107 6.6Ü107 8.3Ü106 1.6Ü108 1.7Ü107. 9.5Ü105 2.0Ü106 6.0Ü105 7.0Ü104 2.0Ü104 5.5Ü103 2.0Ü103 ND1). pH 6.66 4.66 6.17 3.72 3.78 3.81 3.85 3.98. Titratable acidity Alcohol content (%) (%) 0.1 0.45 0.09 0.55 0.59 0.61 0.69 0.69. 0 1.18 0.97 6.29 11.28 4.93 9.76 10.85. 1). ND: No CFU was detected in 1 mL of undiluted sample.. ~¢ "îº, ©f ê³' <Ö~ Ëb <Ö~ *'" ÎÎ~ Ãö ~ Ö Wb ºG > & ® . rïf 7F . 1¢ BÎ ê 3.63%î, 1 .öBº 1.63%öB 2¢ BÎ ê 9.10%îb, 2 . öBº .V 4.83%öB 5¢ BÎ ê 11.97%~ rïj "î . ç" B"; 7~ b >, pH, '; Öê 5 rï~ ªC Ö"º BÎ .V <Ö~ Ãb pH~ &~ 5 ';Öê~ Ã&¢ Fº >& ®, $ B ÎÎ~ Ã" r BÎö ~~ 2 . ê «'b 11.97%~ rj F ç"~ B& &Ë~&. . ç"~ rWf ç" . çêö rï 2.0-3.0%î, BÎ îæï êöBº 8.2-12.6%î Han (7)~ f FÒ Ö"î . £ BÎ %~ b >, pH, Öê 5 rRï /;Ö *Û O»ö ~ B B £" BÎ 7~ b >, pH, Öê 5 rï G; Ö"º Table 2öB "º ©" ? . £" B "; 7 ¢>^>º 7F . .Vö 8.7 Ü106 CFU/mLîb¾ 24* BÎ ê 1.1Ü109 CFU/mLb Ã&>î, 1 . .V~ 108 CFU/mL ¢>^>& 12¢ BÎ7öº Fæ>îb¾ 24¢ BÎ êöº 106 CFU/mLb 6²>î . 2 BÎ .V~ 106 CFU/mL ¢>^>º 12¢ BÎ êö 107 CFU/mLb Ã&>î, 24¢ BÎ êöº 105 CFU/mLb ¢>^>& 6²>î . <Ö>º 1 . .Vöº ¢>^>f ÿ¢ >&î, BÎ 12¢öº ¢>^> 'f >¢ "îb¾ 24¢ BÎ êöº J®J log 2 ;ê~ ¸f 8j "î . 2 .öBº. 12¢*~ BÎ "; 7 <Ö>& æ~æ p~b¾ 24¢ B Î êöº /Ï <Ö>~ 6²¢ "î . ÎÎ>º 7F .";öB 105öB 106b Ò 1 .öBº 105 öB 107b >& Ã&~&, 2 . 12¢ BÎ êöº 106öB 108b ÎÎ>& Ã&~&b¾, 24¢ BÎ êöº. 107b ÎÎ>& 6²~& . / >º 7F . ";öBº £*~ > Ã&¢ "îb¾ 1 5 2 .";öº BÎ";j ~B / >& 6N 6 ²~&rj r > ® (Table 2). £" BÎ "; 7 pH~ ª CÖ"º Table 2öB "º ©" ? 7F . .Vö 6.66îb¾ BÎ 1¢òö 4.66 ÚJ:, 1 . .Vö º 6.17îb¾ 12¢ Ò 24¢ BÎ êöº '' 3.72 Ò 3.78 Ò>î . 2 .öBº .V 3.81öB BÎ 12¢ ê 3.85 Ò BÎ 24¢ êöº 3.98 Ò>î . £ " BÎ "; 7 '; Öê~ G;8f 7F . .V 0.1 îb¾ BÎ 1¢ êö 0.45 R¢:, 1 . .Vö 0.09 îb¾ BÎ 12¢ êf 24¢ êö '' 0.55f 0.59~ 8j "î . 2 .öBº .Vö 0.61, 12¢" 24¢ BÎ ê öº 0.69~ 8j "î . ç" BÎ~ ãÖ 7F . 1 ¢ ê, 1 . 2¢ ê Ò 2 . 5¢ êö ';Öê & '' 1.35, 1.50 Ò 1.04îröê ®~, £" B ÎöBº 7F . 1¢ ê, 1 . 24¢ ê Ò 2 . 24¢ êö '' 0.45, 0.59 Ò 0.69f ? ÖW ¸ æ pf Ö"¢ "îº, Ö"~ ö BÎNê ö V ©æ _f <Ö" ÎÎ G~ ' &ê ö ~ ©æ ö «j * º&' þ jº~. > ® . £" BÎ "; 7 rïf 7F . .V.

(4) ®"²æ B 37 ² B 1 ^ (2005). 64. Table 3. Distribution (%) of microflora during the fermentation of Takju Identification of strains Fermentation (days). Gram positive, catalase positive, oxidase negative, cocci. Gram positive, catalase negative, oxidase negative, cocci. Yeast. 21 56 69 80 31 35. 75 44 2 ND ND ND. 4 ND1) 29 20 69 65. Seed mash (1 day) 1st fermentation (0 day) 1st fermentation (2 days) 2nd fermentation (0 day) 2nd fermentation (2 days) 2nd fermentation (5 days) 1). ND: not detected.. Table 4. Identification of yeast strains isolated from Takju Fermentation (days). Identification1) of yeast strains. No. of colonies. Seed mash (1 day) 1st fermentation (2 days). Saccharomyces cerevisiae Candida magnoliae Saccharomyces cerevisiae Saccharomyces cerevisiae Candida magnoliae Saccharomyces cerevisiae Saccharomyces cerevisiae. 2 1 14 10 1 34 34. 2nd fermentation (0 day) 2nd fermentation (2 days) 2nd fermentation (5 days) 1). Identification: identification on API 20 C AUX.. 0%öB 1¢ BÎ ê 1.18%î, 1 .öBº .V 0.97% öB 12¢ BÎ ê 0.55% Ò 24¢ BÎ êö 6.29%~ r ïj "î . 2 .öBº .V 4.93%öB 12¢ B Î ê 9.76% Ò 24¢*~ BÎ êöº 10.85%~ r ïj "î . £" BÎ";7~ b >, pH, ';Öê 5 rï~ ªC Ö"ö ~~ BÎ ";7~ < Ö~ Ãb pH~ &~ 5 ';Öê~ Ã&& ¢> ^>f <Ö> Ò ÎÎ>~ æzö 'Ëj j Fº >& ®º, <Ö~ Ãö ~ pH~ &~º Ç ö ~ J"Oæ j bB B ÎÎ~ Ãj & ^J ;ç' rBÎ& ¢Ú¾² º Chung(17)~ J «" ? þöBê pH~ &~f B ÎÎ~ Ãö ~ r BÎö ~~ 2 . ê «'b 10.85%~ rj F £"~ B& &Ë~&rj r > ® . ç BÎ ;% b + æz~ Ò Table 3öBº ç" BÎê ê > G;ö Ï>î~ SPC Væ¢ Ï~ 25-50B~ ÷£ ®º B _f v B~ plate¦V 50B~ Î ÷£j B> ªÒ ê, ªÒ b~ ÷£ 5 ^~ ;' ßWÒ, gram "ï, catalase þ 5 oxidase þö ~~ C ªê¢ ·W Ö"¢ " ® . . .V~ plateöBº /~ WËb ~ bj B> ªÒ > ìî, 7F 24 * BÎ êöº 96%~ ^" 4%~ ÎÎ& ÿ;>îb, ^ 7öº *f BÒ>æ p~, <Öb º;>º gram positive, catalase negative, oxidase negative 75% Næ~ ®rj r > ® . ç"~ 1 . .Vöº <Ö 44% Næ~ ®îb¾ 2¢ BÎ êöº 2% *Ú î, > ö ÎÎ& BÎ .Vöº 0% îb¾ 2 . 2¢ êö º 29% Næ~ ®rj r > ® (Table 3). ç"~ 2 .öBº BÎ .Vö 20% Næ~~ ÎÎ~ jN 2¢ BÎ. êö 69% Næ~ ®î, BÎ .Vö 80% Næ~~ gram positive, catalase positive, oxidase negative BÎ 2¢ êöº 31% *Ú î . Table 4º B>ªÒB Î ÎÎ¢ API ÎÎÿ; kit¢ Ï~ ÿ; Ö"¢ " ® . 7 F ., 1 . Ò 2 .~ Î ç" B ;ö B ªÒB ÎÎ" f 1 . öVf 2 . BÎ 2¢ êö Candida magnoliae& '' "O(£ 2% jN) ªÒB öº ªÒB Î ÎÎº Saccharomyces cerevisiae ÿ; B ©j Table 4öB r >& ® . Ö"º ç"~ " BÎ ÎÎ¢ Saccharomyces ³¢ B ^ò (8-11)" ¢ ~~º Ö"&, þ~ ç" BÎ "; 7 ê³'b B Ò>Úæº Candida magnoliae «f ^ò ö ~~ jçr æ >æ pf " C&r (Table 4). £ BÎ ;% b + æz~ Ò Table 5öBº £" BÎê ê > G;ö Ï>î~ SPC Væ¢ Ï~ 25-50B~ ÷£ ®º B _f v B~ plate¦V 50B~ Î ÷£j B> ªÒ ê, ªÒ b~ ÷£ 5 ^~ ;' ßWÒ, gram "ï, catalase þ 5 oxidase þö ~~ C ªê¢ ·W Ö"¢ " ® . ç"öBf îR&æ £"~ 7F . .V~ plateöBº /~ WËb ~ bf B>ªÒ > ìî, 7F 24* BÎ êöº 98%~ ^ " 2%~ ÎÎ& ÿ;>îb, ^ 7öº <Öb º; >º gram positive, catalase negative, oxidase negative 50%¢ Næ~ ®î, gram negative, oxidase negative 32%¢ Ò gram negative, catalase positive * 16% Næ~ ®î . £"~ 1 . .Vöº <Ö 37.7% Næ~ ®îb¾ 24¢*~ BÎ êöº 8% *Ú î, >ö ÎÎ& BÎ .Vöº 0% îb¾ 2 . 24¢ ê öº 92%¢ Næ~ ®rj r > ® (Table 5). £"~ 2.

(5) ç" 5 £" BÎ"; 7~ b Cæz. 65. Table 5. Distribution(%) of microflora during the fermentation of Yakju Identification of strains Fermentation (days). Gram positive, oxidase negative, cocci. Gram negative, oxidase negative, cocci. Gram negative, catalase positive, rod. Yeast. 50 37.7 8 12 4.7. 32 30.2 ND ND ND. 16 32.1 ND ND 7. 2 ND1) 92 88 88.3. Seed mash (1 day) 1st fermentation (0 day) 1st fermentation (24 days) 2nd fermentation (0 day) 2nd fermentation (24 days) 1). ND: not detected.. Table 6. Identification of yeast strains isolated from Yakju Fermentation (days). Identification1) of yeast strains. No. of colonies. Seed mash (1 day) 1st fermentation (24 days). Candida guilliermondii Candida magnoliae Rhodotorula mucilaginosa Saccharomyces cerevisiae Candida magnoliae Saccharomyces cerevisiae Candida magnoliae Candida utilis Saccharomyces cerevisiae unidentified strains. 1 1 1 45 1 42 1 1 31 3. 2nd fermentation (0 day) 2nd fermentation (24 days). 1). Identification: identification on API 20 C AUX.. .öBº BÎ .V¦V BÎ 24¢ræ ÎÎ~ jN 88% Næ~ ®î, BÎ .Vö 12% Næ~~ gram positive, oxidase negative f BÎ 24¢ êö 4.7% *Ú î, gram negative, catalase positive * BÎ 24¢ö 7% Â* ~º Ö"¢ "î (Table 5). Table 6f £"~ B"; 7 B> ªÒB Î ÎÎ¢ API ÎÎÿ; kit¢ Ï~ ÿ ; Ö"¢ " ® . 7F . BÎöBº Saccharomyces "& jò Candida guilliermondii 1"& Â*>î , 1 . BÎ .Vöº Saccharomyces cerevisiae "& * & Â*~æ p~b¾ 24¢ BÎ êöº 90%¢ Næ~ ® î, ö Candida magnoliae "f Rhodotorula mucilaginosa& '' "O(2% jN) ªÒ>î . £"~ 2 . BÎöBº BÎ .Vö Saccharomyces cerevisiae "& 42 "¢ Næ~ 84%¢ Næ~ ®îº, BÎ 24¢öº Saccharomyces cerevisiae ÎÎº 31"¢ Næ~ 77% * Ú î ö Candida magnoliae "f Candida utilis& "& '' "O(2.3% jN) Ò ÿ; ÎÎ& 3" î . ç"f îR&æ £" BÎö &~º " BÎ Î Îº Saccharomyces ³ 7 Saccharomyces cerevisiae «b C &r, Candida magnoliae «f £"~ BÎ "; 7öBê ê³'b BÒ>Úæº ÎÎ C&rb¾ æ.ræ~ ^ò. ö ~~ >æ pf " C&r (Table 6).. º. £. ÖÒ¾¢ *Û F ç"f £"¢ 2 . O»b B ~&j r BÎ êê b C~ æz¢ Ò~V *~ çÁ£" B "; 7~ b >, pH, ';Öê, r ï~ æz¢ G;~&, . êê ò~ bj ªÒ,. ÿ;~& . ç"~ 2 . BÎ.Vöº <Ö>f ÎÎ >& Îv 108 CFU/mL >&îb¾, BÎöV &B < Ö>º 8.3Ü108 CFU/mL, ÎÎ>º 3.2Ü108 CFU/mL G ;>î, £"~ ãÖ 2 . BÎ.Vö <Ö>f ÎÎ >& Îv 106 CFU/mL >&îb¾, BÎöVöº <Ö >º 1.0Ü104 CFU/mL, ÎÎ>º 1.7Ü107 CFU/mL G ;>î . çÁ£"~ B"; 7 b Cæzº 1N ' *ÿ;j Û~ ª~ Ö", ç"~ 2 .öB BÎ .Vö micrococci º;>º ^ 80% î ÎÎ& 20% Næ~&b¾, BÎöVöº ^ 35% Ò ÎÎ& 65% ¢ Næ~ ®î . £"~ 2 .öBº ÎÎ& BÎ.V ¦V BÎöVræ 88%¢ Næ~ ®î . API 20 C AUX ÎÎÿ; kit¢ Ï~ ªÒB Î ÎÎ " j ÿ; Ö " ç"f £" Îv Saccharomyces cerevisiae& "6«j ®î, £Áç"~ Î BÎ";öB Candida magnoliae & ê³'b BÒ>î .. 6Ò~ & º Biogreen 21 Òë Ö"~ ¢¦B j æ öö pf 6Ò¢ ãî .. ^. ò. 1. Technical Service Institute of National Tax Service. Manufacturing guideline of alcoholic beverages. pp. 83-176 (1997) 2. Song HI, Shin JY. Modern fermentation technology. p. 193 (1995) 3. Lee SR. Korean Fermentative Food. Ewha Women's University publishing department. p. 205 (1986).

(6) 66. ®"²æ B 37 ² B 1 ^ (2005). 4. Shin KR, Kim BC, Yang JY, Kim YD. Characterization of Yakju prepared with yeasts from fruits. 1. Volatile components in Yakju during fermentation. J. Korean Soc. Food Sci. Nutr. 28: 794-800 (1999) 5. Kim CJ. Microbiological and enzymological studies on Takju brewing. J. Korean Agric. Chem. Soc. 10: 69-100 (1968) 6. Jung JH, Jung ST. The changes of quality and microflora during the preservation of Korean Takju. J. Korean Agric. Chem. Soc. 28: 252-260 (1985) 7. Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997) 8. Park YJ, Lee SK, Oh MJ. Studies on Takju yeasts. Part 1. Isolation and identification of Takju yeasts. J. Korean Agric. Chem. Soc. 16: 78-84 (1973) 9. Koh, CM, Choi, TJ, Lew, J. Microbiological studies on the Takju brewing: The Korean local wine. Korean J. Microbiol. 11: 167174 (1973). 10. Kim JO, Lee BH. Taxonomical studies of yeasts in Korea-On yeasts isolated from Takju. Korean J. Microbiol. 8: 77-84 (1970) 11. Lee ZS, Rhee TW. Studies on the microflora of Takju Brewing. Korean J. Microbiol. 8: 116-133 (1970) 12. Shin YD, Cho DH. A study on the microflora changes during Takju brewing. Korean J. Microbiol. 8: 53-64 (1970) 13. KFDA. Code Food, Korea Food and Drug Association. Seoul, Korea (2003) 14. Cappuccino JG, Sherman N. Microbiology, a laboratory manual. 2nd ed. Bejamin Commings. pp. 31-35 (1987) 15. Macfaddin JF. Biochemical test for identification of medical bacteria. 2nd ed. Wiliams and Wilkins (1980) 16. Sneath PHA. Bergey's Manual of Systematic Bacteriology, Vol. 2. Wiliams and Wilkins (1986) 17. Chung DH. Fermentation and microbial technology. Sunjin Munhwasa. pp. 228-275 (1974) (2004j 11ú 9¢ 7>; 2005j 2ú 4¢ j).

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