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- Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk
- Jyotiranjan Bal , Suk-Hyun Yun , Myoung-Suk Choi , Soo-Hwan Yeo , Jung-Mi Kim , Dae-Hyuk Kim
- J. Microbiol. 2015;53(12):812-819. Published online December 2, 2015
- DOI: https://doi.org/10.1007/s12275-015-5516-3
- 53 View
- 0 Download
- 12 Crossref
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Abstract
- The emerging global importance of Korea’s alcoholic beverages emphasizes the need for quality enhancement of nuruk, a traditional Korean cereal starter that is used extensively in traditional brewing. Apart from fungi and yeasts, bacteria known to be ubiquitously present are also a part of the nuruk ecosystem and are known to influence fermentation activity by influencing fermentation favorable factors. In the current study, bacterial diversity and temporal variations in the traditional wheat-based nuruk, fermented at two representative temperature conditions for 30 days, along with two commercial wheat-based nuruk samples for comparison analysis were evaluated using libraries of PCR amplicons and 454 pyrosequencing targeting of the hypervariable regions V1 to V3 of the 16S rRNA gene. A total of 90,836 16S reads were analyzed and assigned to a total of 314, 321, and 141 Operational Taxonomic Units (OTUs) for nuruk A, B, and C, respectively. Diversity parameters clearly indicated nuruk B to be more diverse in terms of bacterial composition than nuruk A. Taxonomic assignments indicated that nuruk A was dominated by phylum Cyanobacteria, whereas nuruk B was dominated by phylum Actinobacteria. For both nuruk A and B, members of the phylum Firmicutes mostly converged into the family Bacillaceae; these microorganisms might be present in negligible numbers at the beginning but became significant as the fermentation progressed. The commercial samples were predominated by phylum Firmicutes, which is composed of Lactobacillaceae and Leoconostocaceae. The findings of this study provide new insights into understanding the changes in bacterial community structure during traditional nuruk starter production.
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Citations
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FEMS Yeast Research.2023;[Epub] CrossRef - Identification of the Predominant Species of Bacillus, Staphylococcus, and Lactic Acid Bacteria in Nuruk, a Korean Starter Culture
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Food Research International.2023; 172: 113367. CrossRef - Analyses of microbial community and quality characteristics of
nuruk
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Journal of the Korean Society of Food Science and Nutrition.2021; 50(12): 1392. CrossRef - Natural Occurrence of Aflatoxigenic Aspergillus Species and Aflatoxins in Traditional Korean Fermentation Starters, Meju and Nuruk
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Journal of Food Hygiene and Safety.2020; 35(5): 438. CrossRef - Lactobacilus nuruki sp. nov., isolated from Nuruk, a Korean fermentation starter
Jun Heo, Satomi Saitou, Tomohiko Tamura, Hayoung Cho, Ji-Seon Kim, Jae-Ho Joa, Jeong-Seon Kim, Soon-Wo Kwon, Soo-Jin Kim
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Applied Microbiology and Biotechnology.2017; 101(5): 2093. CrossRef
- Genomic and functional features of yeast species in Korean traditional fermented alcoholic beverage and soybean products
- Mycoflora Dynamics Analysis of Korean Traditional Wheat-based Nuruk
- Jyotiranjan Bal , Suk-Hyun Yun , Ha-Yeon Song , Soo-Hwan Yeo , Jae Hyun Kim , Jung-Mi Kim , Dae-Hyuk Kim
- J. Microbiol. 2014;52(12):1025-1029. Published online November 29, 2014
- DOI: https://doi.org/10.1007/s12275-014-4620-0
- 49 View
- 0 Download
- 24 Crossref
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Abstract
- The growing popularity of traditional Korean alcoholic beverages has led to a demand for quality enhancement of the traditional starter culture nuruk, which consists primarily of wheat. Therefore, this study focused on mycoflora characterization and the temporal variations in traditional wheatbased nuruks fermented at two representative traditional temperature conditions for 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. The average mycoflora load in the two different nuruk conditions did not vary significantly between the 0 and 30 day cultures, and a maximum load of 8.39 log CFU/g was observed for nuruk A on culture day 3 and 7.87 log CFU/g for nuruk B on culture day 30. Within two samples, pH was negatively correlated with temporal changes in mycoflora load. The pH of nuruk A was significantly lower than that of nuruk B at all of the time points evaluated. Culture- dependent characterization led to the identification of 55 fungal isolates belonging to 9 genera and 15 species, with the most prominent genera comprising Lichtheimia, Penicillium, Trametes, Aspergillus, Rhizomucor, and Mucor. A total of 25 yeast isolates were characterized belonging to 6 genera and 7 species, the most prominent among which were Rhodotorula, Pichia, Debaryomyces, Saccharomycopsis, and Torulospora. Mycofloral community dynamics analysis revealed that both samples A and B varied considerably with respect to the fungal communities over a span of 30 days.
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Citations
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Food and Chemical Toxicology.2023; 179: 113972. CrossRef - Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
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Frontiers in Sustainable Food Systems.2022;[Epub] CrossRef - Enzyme activity of Aspergillus section Nigri strains isolated from the Korean fermentation starter, nuruk
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Journal of Microbiology.2022; 60(10): 998. CrossRef - Molecular phylogeny and morphological characterization of the aetiological agent of sour rot on fruits and vegetables in Brazil
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Journal of Food Hygiene and Safety.2020; 35(5): 438. CrossRef - Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity
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Applied Microbiology and Biotechnology.2017; 101(5): 2093. CrossRef - Comparative analysis of nonvolatile and volatile metabolites in Lichtheimia ramosa cultivated in different growth media
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Bioscience, Biotechnology, and Biochemistry.2017; 81(3): 565. CrossRef - Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi
Emily Carroll, Tran Ngoc Trinh, Hokyoung Son, Yin-Won Lee, Jeong-Ah Seo
Journal of Microbiology.2017; 55(5): 357. CrossRef - A diversity study of Saccharomycopsis fibuligera in rice wine starter nuruk, reveals the evolutionary process associated with its interspecies hybrid
Mohamed El-Agamy Farh, Yunjoo Cho, Jae Yun Lim, Jeong-Ah Seo
Journal of Microbiology.2017; 55(5): 337. CrossRef - Whole-genome de novo sequencing, combined with RNA-Seq analysis, reveals unique genome and physiological features of the amylolytic yeast Saccharomycopsis fibuligera and its interspecies hybrid
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Biotechnology for Biofuels.2016;[Epub] CrossRef - Isolation and Identification of Yeasts from Jeju Island Soils
The Korean Journal of Mycology.2015;[Epub] CrossRef - Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk
Jyotiranjan Bal, Suk-Hyun Yun, Myoung-Suk Choi, Soo-Hwan Yeo, Jung-Mi Kim, Dae-Hyuk Kim
Journal of Microbiology.2015; 53(12): 812. CrossRef
- In silico evaluation of the potential allergenicity of a fungal biomass from Rhizomucor pusillus for use as a novel food ingredient
- The Role of Wheat Germ Agglutinin in the Attachment of Pseudomonas sp. WS32 to Wheat Root
- Jian Zhang , Liyuan Meng , Yuanyuan Cao , Huiping Chang , Zhongyou Ma , Leni Sun , Ming Zhang , Xinyun Tang
- J. Microbiol. 2014;52(12):1020-1024. Published online November 29, 2014
- DOI: https://doi.org/10.1007/s12275-014-4089-x
- 59 View
- 0 Download
- 1 Crossref
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Abstract
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Wheat germ agglutinin (WGA), which is secreted on the
surface of wheat root, has been defined as a protein that reversibly
and non-enzymatically binds to specific carbohydrates.
However, little attention has been paid to the function
of WGA in the attachment of bacteria to their host plants.
The aim of this study was to investigate the role of WGA in
the attachment of Pseudomonas sp. WS32 to wheat roots.
Wheat roots were initially treated with double-distilled water,
WGA-H (WGA solution that was heated at 100°C for 15 min)
and WGA, independently. Subsequently, the roots were coincubated
with cell solutions (109 cells/ml). A dilution plate
method
using a solid nutrient medium was employed to determine the adsorption of WS32 to wheat roots. WGA was labeled with fluorescein isothiocyanate and detected using the fluorescent in situ hybridization (FISH) technique. The number of adsorptive WS32 cells on wheat roots was significantly increased when the wheat roots were pretreated with WGA, compared with the control treatment (p = 0.01). However, WGA-H failed to increase the amount of bacterial cells that attached to the wheat roots because of the loss of its physiological activity. The FISH assay also revealed that more cells adhered to WGA-treated wheat roots than to control or WGA-H-treated roots. The results indicated that WGA can mediate Pseudomonas strain WS32’s adherence to wheat seedling roots. The findings of this study provide a better understanding of the processes involved in plant-microbe interactions. -
Citations
Citations to this article as recorded by- Isolation and purification of wheat germ agglutinin and analysis of its properties
Han Wang
IOP Conference Series: Earth and Environmental Science.2017; 100: 012021. CrossRef
- Isolation and purification of wheat germ agglutinin and analysis of its properties
Journal Article
- Cyclic Lipopeptide Profile of Three Bacillus subtilis Strains; Antagonists of Fusarium Head Blight
- Christopher A. Dunlap , David A. Schisler , Neil P. Price , Steven F. Vaughn
- J. Microbiol. 2011;49(4):603-609. Published online September 2, 2011
- DOI: https://doi.org/10.1007/s12275-011-1044-y
- 34 View
- 0 Download
- 71 Scopus
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Abstract
- The objective of the study was to identify the lipopetides associated with three Bacillus subtilis strains. The strains are antagonists of Gibberella zeae, and have been shown to be effective in reducing Fusarium head blight in wheat. The lipopeptide profile of three B. subtilis strains (AS43.3, AS43.4, and OH131.1) was determined using mass spectroscopy. Strains AS43.3 and AS43.4 produced the anti-fungal lipopeptides from the iturin and fengycin family during the stationary growth phase. All three strains produced the lipopeptide surfactin at different growth times. Strain OH131.1 only produced surfactin under these conditions. The antifungal activity of the culture supernatant and individual lipopeptides was determined by the inhibition of G. zeae. Cell-free supernatant from strains AS43.3 and AS43.4 demonstrated strong antibiosis of G. zeae, while strain OH131.1 had no antibiosis activity. These results suggest a different mechanism of antagonism for strain OH131.1, relative to AS43.3 and AS43.4.
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