Research Support, Non-U.S. Gov'ts
- Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk
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Jyotiranjan Bal , Suk-Hyun Yun , Myoung-Suk Choi , Soo-Hwan Yeo , Jung-Mi Kim , Dae-Hyuk Kim
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J. Microbiol. 2015;53(12):812-819. Published online December 2, 2015
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DOI: https://doi.org/10.1007/s12275-015-5516-3
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Abstract
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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
Citations to this article as recorded by

- 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 - Identification of the Predominant Species of Bacillus, Staphylococcus, and Lactic Acid Bacteria in Nuruk, a Korean Starter Culture
Saeyoung Seo, Do-Won Jeong, Jong-Hoon Lee
Microbiology and Biotechnology Letters.2023; 51(1): 93. CrossRef - Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage
Jeongmin Cha, Kwang-Moon Cho, Sun Jae Kwon, Seong-Eun Park, Eun-Ju Kim, Seung-Ho Seo, Hong-Seok Son
Food Chemistry: X.2023; 17: 100552. CrossRef - Effects of sediment and temperature on the long-term aging process of rice wine: Microbial and metabolic insights
Daehyeon Kim, Seong-Eun Park, Eun-Ju Kim, Hyun-Woo Kim, Seung-Ho Seo, Tae Woong Whon, Seong Woon Roh, Hong-Seok Son
Food Research International.2023; 174: 113604. CrossRef - Effects of saccharification agents on the microbial and metabolic profiles of Korean rice wine (makgeolli)
Jeongmin Cha, Seong-Eun Park, Eun-Ju Kim, Seung-Ho Seo, Kwang-Moon Cho, Sun Jae Kwon, Mee-Hyun Lee, Hong-Seok Son
Food Research International.2023; 172: 113367. 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 - Microbial Diversity and Volatile Flavor Changes during Gayangju Fermentation, a Traditional Korean House Rice Wine
Young-Ran Song, Byeong-Uk Lim, Sang-Ho Baik
Foods.2022; 11(17): 2604. 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 - Research on the Probiotic Yeast Saccharomyces cerevisiae var. Boulardii-03 Derived from Traditional Nuruk
Eunjung Lee, Jae-Ho Kim, Jang-Eun Lee
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
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 - 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
International Journal of Systematic and Evolutionary Microbiology.2018; 68(10): 3273. 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
- Mycoflora Dynamics Analysis of Korean Traditional Wheat-based Nuruk
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Jyotiranjan Bal , Suk-Hyun Yun , Ha-Yeon Song , Soo-Hwan Yeo , Jae Hyun Kim , Jung-Mi Kim , Dae-Hyuk Kim
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J. Microbiol. 2014;52(12):1025-1029. Published online November 29, 2014
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DOI: https://doi.org/10.1007/s12275-014-4620-0
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55
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Abstract
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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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- 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
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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
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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
- The Role of Wheat Germ Agglutinin in the Attachment of Pseudomonas sp. WS32 to Wheat Root
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Jian Zhang , Liyuan Meng , Yuanyuan Cao , Huiping Chang , Zhongyou Ma , Leni Sun , Ming Zhang , Xinyun Tang
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J. Microbiol. 2014;52(12):1020-1024. Published online November 29, 2014
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DOI: https://doi.org/10.1007/s12275-014-4089-x
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66
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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.
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- 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
Journal Article
- Cyclic Lipopeptide Profile of Three Bacillus subtilis Strains; Antagonists of Fusarium Head Blight
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Christopher A. Dunlap , David A. Schisler , Neil P. Price , Steven F. Vaughn
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J. Microbiol. 2011;49(4):603-609. Published online September 2, 2011
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DOI: https://doi.org/10.1007/s12275-011-1044-y
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41
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59
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Abstract
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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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