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Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage.

ABSTRACT: Makgeolli, the traditional Korean rice wine, is generally considered to contain lactic acid bacteria (LAB) despite its bacterial inoculation-free brewing process. The existence of LAB in makgeolli often presents inconsistent trends in microbial profiles and cell numbers. Therefore, to establish LAB-related insights, 94 commercial non-pasteurized products were collected and microbial communities and metabolites were analyzed using 16S rRNA amplicon sequencing and GC-MS, respectively. All samples contained various LAB genera and species, with an average viable cell number of 5.61 log CFU/mL. Overall, 10 LAB genera and 25 LAB species were detected; the most abundant and frequent LAB genus was Lactobacillus. There was no significant change in the LAB composition profile or lactic acid content during low-temperature storage, indicating the presence of LAB did not significantly affect the quality of makgeolli under low-temperature storage conditions. Overall, this study contributes to understand the microbial profile and role of LAB in makgeolli.

SUBMITTER: Cha J

PROVIDER: S-EPMC9943863 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature

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Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage.

Cha Jeongmin J Cho Kwang-Moon KM Kwon Sun Jae SJ Park Seong-Eun SE Kim Eun-Ju EJ Seo Seung-Ho SH Son Hong-Seok HS

Food chemistry: X 20221223

Makgeolli, the traditional Korean rice wine, is generally considered to contain lactic acid bacteria (LAB) despite its bacterial inoculation-free brewing process. The existence of LAB in makgeolli often presents inconsistent trends in microbial profiles and cell numbers. Therefore, to establish LAB-related insights, 94 commercial non-pasteurized products were collected and microbial communities and metabolites were analyzed using 16S rRNA amplicon sequencing and GC-MS, respectively. All samples ...[more]

PMID: 36845507

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Dataset Information

Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage.

Publications

Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage.

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