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Metagenomic analysis of fungal diversity in Korean traditional wheat-based fermentation starter nuruk.

Food microbiology - 1 Dec 2016

Bal Jyotiranjan, Yun Suk-Hyun, Yeo Soo-Hwan, Kim Jung-Mi, Kim Dae-Hyuk

Abstract excerpt

Nuruk, a traditional natural starter, is extensively used in the brewing of Makgeolli, one of Korea's most popular alcoholic beverages that has been recently gaining global popularity. Thus, the quality of traditional nuruk needs to be enhanced. The nuruk mycobiome greatly influences both fermentation process as well as palatability enhancement. Limitations of culture-dependent identification restrict an accurate...

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PMID: 27554148
DOI: 10.1016/j.fm.2016.07.002

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