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

doi:10.1007/s12275-014-4620-0

Articles

Page Path: HOME > J. Microbiol > Volume 52(12); 2014 > Article

Research Support, Non-U.S. Gov't
Mycoflora Dynamics Analysis of Korean Traditional Wheat-based Nuruk: Jyotiranjan Bal ¹, Suk-Hyun Yun ¹, Ha-Yeon Song ², Soo-Hwan Yeo ³, Jae Hyun Kim ³, Jung-Mi Kim ², Dae-Hyuk Kim ¹; Journal of Microbiology 2014;52(12):1025-1029.
DOI: https://doi.org/10.1007/s12275-014-4620-0
Published online: November 29, 2014

¹Department of Molecular Biology, Department of Bioactive Material Sciences, Center for Fungal Pathogenesis, Chonbuk National University, Jeonju 561-756, Republic of Korea, ²Department of Bio-Environmental Chemistry, Wonkwang University, Iksan 570-749, Republic of Korea, ³Fermented Food Science Division, Department of Agrofood Resource, NAAS, RDA, Wanju-gun 565-851, Republic of Korea¹Department of Molecular Biology, Department of Bioactive Material Sciences, Center for Fungal Pathogenesis, Chonbuk National University, Jeonju 561-756, Republic of Korea, ²Department of Bio-Environmental Chemistry, Wonkwang University, Iksan 570-749, Republic of Korea, ³Fermented Food Science Division, Department of Agrofood Resource, NAAS, RDA, Wanju-gun 565-851, Republic of Korea

Corresponding author: Dae-Hyuk Kim , Tel: +82-63-270-3440,

Received: 27 October 2014 • Revised: 11 November 2014 • Accepted: 12 November 2014

prev next

50 Views
0 Download
24 Crossref
30 Scopus

Full Article

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.

Keywords: wheat;nuruk;mycoflora;Lichtheimia;Aspergillus

Figure & Data

References

Citations

Citations to this article as recorded by

In silico evaluation of the potential allergenicity of a fungal biomass from Rhizomucor pusillus for use as a novel food ingredient
Kevin Scaife, Steve L. Taylor, Lucie Pařenicová, Richard E. Goodman, Trung D. Vo, Elisa Leune, Mohamed Abdelmoteleb, Yvonne Dommels
Regulatory Toxicology and Pharmacology.2024; 150: 105629. CrossRef
Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragile
Eun Hee Park, Eun Bi Jeon, Pantu Kumar Roy, Sung-Hee Park, Shin Young Park
Heliyon.2024; 10(20): e39348. CrossRef
Genomic and functional features of yeast species in Korean traditional fermented alcoholic beverage and soybean products
Da Min Jeong, Hyeon Jin Kim, Min-Seung Jeon, Su Jin Yoo, Hye Yun Moon, Eun-joo Jeon, Che Ok Jeon, Seong-il Eyun, Hyun Ah Kang
FEMS Yeast Research.2023;[Epub] CrossRef
Enzymatic Hydrolysis of Tenebrio molitor (Mealworm) Using Nuruk Extract Concentrate and an Evaluation of Its Nutritional, Functional, and Sensory Properties
Legesse Shiferaw Chewaka, Chan Soon Park, Youn-Soo Cha, Kebede Taye Desta, Bo-Ram Park
Foods.2023; 12(11): 2188. CrossRef
In silico and in vitro safety assessment of a fungal biomass from Rhizomucor pusillus for use as a novel food ingredient
Kevin Scaife, Trung D. Vo, Yvonne Dommels, Elisa Leune, Kaj Albermann, Lucie Pařenicová
Food and Chemical Toxicology.2023; 179: 113972. CrossRef
Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
Shuangping Liu, Yu Zhou, Zhili Zhou, Zhilei Zhou, Xiao Han, Yuezheng Xu, Jian Mao
Food Bioscience.2023; 51: 102342. CrossRef
Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
Barry Wong, Kevin Muchangi, Edward Quach, Tony Chen, Adrian Owens, Don Otter, Megan Phillips, Rothman Kam
Current Research in Food Science.2023; 6: 100420. CrossRef
Analyses of microbial community and quality characteristics of nuruk
So-Young Park, Seok-Tae Jeong, Chan Woo Kim, Sun-Il Yun, Ji-Eun Kang, Heui-Yun Kang, Bora Lim
Korean Journal of Food Preservation.2022; 29(1): 105. CrossRef
Amylolytic Fungi in the Ethnic Beer Starter “emao” and Their Beer-Producing Attributes
Nitesh Boro, Diganta Narzary
Frontiers in Sustainable Food Systems.2022;[Epub] CrossRef
Enzyme activity of Aspergillus section Nigri strains isolated from the Korean fermentation starter, nuruk
Eunji Jeong, Jeong-Ah Seo
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
Simone Albino Paes, André Wilson Campos Rosado, Ailton Reis, Olinto Liparini Pereira
Plant Pathology.2022; 71(2): 386. CrossRef
pH Changes Have a Profound Effect on Gene Expression, Hydrolytic Enzyme Production, and Dimorphism in Saccharomycopsis fibuligera
Mohamed El-Agamy Farh, Najib Abdellaoui, Jeong-Ah Seo
Frontiers in Microbiology.2021;[Epub] CrossRef
Aspergillus oryzae-Fermented Wheat Peptone Enhances the Potential of Proliferation and Hydration of Human Keratinocytes through Activation of p44/42 MAPK
Kyung Man Hahm, See-Hyoung Park, Sae Woong Oh, Ji Hye Kim, Hyun Sook Yeom, Hye Ja Lee, Seoyeon Yang, Jae Youl Cho, Jin Oh Park, Jongsung Lee
Molecules.2021; 26(19): 6074. CrossRef
Community structure and metabolic potentials of the traditional rice beer starter ‘emao’
Diganta Narzary, Nitesh Boro, Ashis Borah, Takashi Okubo, Hideto Takami
Scientific Reports.2021;[Epub] CrossRef
Omics in traditional vegetable fermented foods and beverages
Jocelin Rizo, Daniel Guillén, Amelia Farrés, Gloria Díaz-Ruiz, Sergio Sánchez, Carmen Wacher, Romina Rodríguez-Sanoja
Critical Reviews in Food Science and Nutrition.2020; 60(5): 791. CrossRef
Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter
Yi Fan, Xiaoning Huang, Jingyu Chen, Beizhong Han
Frontiers in Microbiology.2020;[Epub] CrossRef
Natural Occurrence of Aflatoxigenic Aspergillus Species and Aflatoxins in Traditional Korean Fermentation Starters, Meju and Nuruk
So Young Woo, Sang Yoo Lee, Fei Tian, A-Yeong Jeong, Cha Nee Yoo, Seung Yoon Kang, Hyang Sook Chun
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
Jyotiranjan Bal, Suk-Hyun Yun, Soo-Hwan Yeo, Jung-Mi Kim, Beom-Tae Kim, Dae-Hyuk Kim
Applied Microbiology and Biotechnology.2017; 101(5): 2093. CrossRef
Comparative analysis of nonvolatile and volatile metabolites in Lichtheimia ramosa cultivated in different growth media
Hyun Chung, NaKyeom Lee, Jeong-Ah Seo, Young-Suk Kim
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
Jin Ho Choo, Chang Pyo Hong, Jae Yun Lim, Jeong-Ah Seo, Young-Suk Kim, Dong Wook Lee, Sin-Gi Park, Gir Won Lee, Emily Carroll, Yin-Won Lee, Hyun Ah Kang
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

Cite this Article

Cite this Article: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

Mycoflora Dynamics Analysis of Korean Traditional Wheat-based Nuruk

J. Microbiol. 2014;52(12):1025-1029. Published online November 29, 2014

DOI: https://doi.org/10.1007/s12275-014-4620-0

Related articles