Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
Sonlab Inc., Seoul 02841, Republic of Korea.
Food Res Int. 2023 Oct;172:113367. doi: 10.1016/j.foodres.2023.113367. Epub 2023 Aug 11.
To brew rice wine, a saccharification agent is critical to provide sugars necessary for yeast to ferment alcohol. Nuruk, a traditional Korean saccharification agent, contains saccharification enzymes and various microorganisms, including fungi and lactic acid bacteria (LAB). To investigate the effect of saccharification agents on Korean rice wine (makgeolli), we analyzed makgeolli brewed with different saccharification agents, such as koji and nuruk. In contrast to koji makgeolli, nuruk makgeolli had a distinct microbial profile with higher proportion of LAB. Comparing the microbial profiles of the saccharification agents and makgeolli revealed that the dominant microorganisms in the makgeolli were possibly derived from the saccharification agents. Several metabolites also exhibited distinct profiles depending on the saccharification agent generating the total metabolic profile difference of makgeolli samples. Collectively, the saccharification agent could provide dominant microorganisms in the makgeolli microbiota, leading to a distinct microbial and metabolic profile of makgeolli depending on its type.
酿造米酒时，糖化剂对于提供酵母发酵酒精所需的糖分至关重要。韩国传统糖化剂“Nuruk”含有糖化酶和各种微生物，包括真菌和乳酸菌（LAB）。为了研究糖化剂对韩国米酒（makgeolli）的影响，我们分析了用不同糖化剂（如曲和 Nuruk）酿造的 makgeolli。与曲 makgeolli 相比，Nuruk makgeolli 的微生物特征明显不同，LAB 的比例更高。比较糖化剂和 makgeolli 的微生物特征表明，makgeolli 中的优势微生物可能来自糖化剂。一些代谢产物也表现出不同的特征，这取决于产生 makgeolli 样品总代谢特征差异的糖化剂。总的来说，糖化剂可以为 makgeolli 微生物群提供优势微生物，从而导致 makgeolli 具有独特的微生物和代谢特征，具体取决于糖化剂的类型。
