PMID- 22713986
OWN - NLM
STAT- MEDLINE
DCOM- 20121017
LR  - 20190923
IS  - 1738-8872 (Electronic)
IS  - 1017-7825 (Linking)
VI  - 22
IP  - 8
DP  - 2012 Aug
TI  - Microbial dynamics of commercial makgeolli depending on the storage temperature.
PG  - 1101-6
AB  - Market fresh makgeolli was stored at different temperatures of 4 degrees C and 25 degrees C to 
      assess the change of the microbial diversity according to the storage temperature 
      and period. Yeast counts increased until day 3 of storage and decreased 
      thereafter. General and lactic acid bacterial counts continuously increased 
      during storage. The data indicated that the control of growth of microorganisms, 
      particularly general bacteria and lactic acid bacteria (LAB), is essential. Total 
      acid levels started to decrease in the makgeolli stored at 4 degrees C, and increased 
      from day 6 of storage in the makgeolli stored at 25 degrees C. The increase of total acid 
      in the non-refrigerated condition greatly affected the quality of makgeolli. In 
      both the fresh makgeolli samples stored at 4 degrees C and 25 degrees C, yeast (Saccharomyces 
      cerevisiae) and molds (Aspergillus tubingensis, Candida glaebosa, and Aspergillus 
      niger) were noted. Denaturing gradient gel electrophoresis (DGGE) band patterns 
      were almost constant regardless of the storage period. As for bacteria, 
      Lactobacillus crustorum, L. brevis, and Microlaena stipoides were found in the 
      makgeolli stored at 4 degrees C, and L. crustorum, Lactobacillus sp., L. plantarum, L. 
      brevis, L. rhamnosus, and L. similis were found in the makgeolli stored at 25 degrees C. 
      In particular, in the makgeolli stored at 25 degrees C, L. crustorum and L. plantarum 
      presented dark bands and were identified as the primary microorganisms that 
      affected spoilage of fresh makgeolli.
FAU - Kim, Hye-Ryun
AU  - Kim HR
AD  - Korean Alcoholic Beverage Research Center, Korea Food Research Institute, 
      Seongnam-si 463-746, Korea.
FAU - Lee, Ae Ran
AU  - Lee AR
FAU - Kim, Jae-Ho
AU  - Kim JH
FAU - Ahn, Byung-Hak
AU  - Ahn BH
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - Korea (South)
TA  - J Microbiol Biotechnol
JT  - Journal of microbiology and biotechnology
JID - 9431852
SB  - IM
MH  - Bacteria/classification/genetics/*isolation & purification
MH  - Bacterial Load
MH  - *Biodiversity
MH  - Colony Count, Microbial
MH  - Denaturing Gradient Gel Electrophoresis
MH  - *Food Microbiology
MH  - Fungi/classification/genetics/*isolation & purification
MH  - Temperature
EDAT- 2012/06/21 06:00
MHDA- 2012/10/18 06:00
CRDT- 2012/06/21 06:00
PHST- 2012/06/21 06:00 [entrez]
PHST- 2012/06/21 06:00 [pubmed]
PHST- 2012/10/18 06:00 [medline]
AID - JMB022-08-09 [pii]
AID - 10.4014/jmb.1112.12063 [doi]
PST - ppublish
SO  - J Microbiol Biotechnol. 2012 Aug;22(8):1101-6. doi: 10.4014/jmb.1112.12063.