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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 2007; 35(4): 310-315

안동소주 발효액으로부터 분리한 젖산 세균의 동정 및 발효 특성

Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Korean Traditional Liquor, Andong-Soju

Kyung-Hwa Bae , Kee-Sun Shin , Hee-Young Ryu , Chong-Suk Kwon and Ho-Yong Sohn

Minsokju, Andong-Soju, 1Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology, 2Department of Food and Nutrition, Andong National University, 3Department of Food and Nutrition, Andong National University, 4Department of Food and Nutrition, Andong National University

Abstract

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To investigate the effect of lactic acid bacteria in Andong-Soju fermentation and traditional nuruk maturation, several lactic acid bacteria were isolated from the Andong-Soju fermentation broth and traditionally matured nuruks using Lactobacilli MRS agar containing bromocresol purple. Among the isolated bacteria, ADS-L1 showed the highest lactic acid production and was dominant species in fermentation broth. Based on physiological characteristics and 16S rDNA sequencing results, the ADS-L1 was identified as Pediococcus acidilactici. The ADS-L1 grew well at $50^{circ}C$, and under the acidic conditions at pH 4, whereas the ADS-L1 failed to grew by treatments of 12% (w/v) ethanol or 0.01N HCl. Considering the high temperature of nuruk above $50^{circ}C$ during nuruk maturation and the high ethanol concentration of broth above 12% at the end-stage of Andong-Soju fermentation, these results suggested that the ADS-L1 is popular in matured nuruks and plays role in the early-stage of fermentation. Analysis of pH, brix, reducing sugar content, lactic acid production, and cell growth during the cultivation of ADS-L1 further suggested that the ADS-L1 may contribute the prevention of contamination by rapid and steady acidification of broth, and do not cause problems by rapid death at the end-stage of fermentation.

Keywords: Andong-Soju, lactic acid bacteria, traditional liquors

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