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

doi:10.1007/s12275-015-5516-3

Articles

Page Path: HOME > J. Microbiol > Volume 53(12); 2015 > Article

Research Support, Non-U.S. Gov't
Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk: Jyotiranjan Bal ¹, Suk-Hyun Yun ¹, Myoung-Suk Choi ¹, Soo-Hwan Yeo ², Jung-Mi Kim ³, Dae-Hyuk Kim ¹; Journal of Microbiology 2015;53(12):812-819.
DOI: https://doi.org/10.1007/s12275-015-5516-3
Published online: December 2, 2015

¹Department of Molecular Biology, Department of Bioactive Material Sciences, Center for Fungal Pathogenesis, Chonbuk National University, Jeonju 561-756, Republic of Korea, ²Fermented Food Science Division, Department of Agrofood Resource, NAAS, RDA, Wanju-gun 565-851, Republic of Korea, ³3Department of Bio-Environmental Chemistry, Wonkwang University, Iksan 570-749, Republic of Korea

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

Received: 14 October 2015 • Revised: 12 November 2015 • Accepted: 16 November 2015

prev next

145 Views
0 Download
12 Crossref
16 Scopus

Full Article

Abstract

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.

Keywords: wheat;nuruk;bacterial diversity;Firmicutes;LAB

Figure & Data

References

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

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

Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk

J. Microbiol. 2015;53(12):812-819. Published online December 2, 2015

DOI: https://doi.org/10.1007/s12275-015-5516-3

Related articles