Time-dependent correlation of the microbial community and the metabolomics of traditional barley nuruk starter fermentation

Bioscience, Biotechnology and Biochemistry

Volumn 77, Issue 4, 2013, Pages 683-690

  Ponnusamy, Kannan ^a   Lee, Sarah ^a   Lee, Choong Hwan ^a  

^a Konkuk University   (South Korea)

Author keywords

Barley nuruk starter; DGGE; GC MS; Metabolites; Microbial community

Indexed keywords

BACTERIAL DIVERSITY; DGGE; GC-MS; METABOLITE ANALYSIS; MICROBIAL COMMUNITIES; MULTI VARIATE ANALYSIS; PANTOEA AGGLOMERANS; TIME-DEPENDENT CORRELATION;

AMINO ACIDS; ASPERGILLUS; BACTERIA; BIOMOLECULES; METABOLITES; POLYMERASE CHAIN REACTION; SACCHARIFICATION; STARTERS; SUGAR SUBSTITUTES;

FERMENTATION;

ARTICLE; BACTERIUM; BIODIVERSITY; CULTURE TECHNIQUE; FERMENTATION; FUNGUS; GENETICS; GROWTH, DEVELOPMENT AND AGING; HORDEUM; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METABOLISM; METABOLOMICS; MICROBIOLOGY; MULTIVARIATE ANALYSIS; POLYMERASE CHAIN REACTION; TIME;

BACTERIA; BIODIVERSITY; CULTURE TECHNIQUES; FERMENTATION; FUNGI; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HORDEUM; METABOLOMICS; MULTIVARIATE ANALYSIS; POLYMERASE CHAIN REACTION; TIME FACTORS;

ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); HORDEUM; PANTOEA AGGLOMERANS; SACCHAROMYCOPSIS FIBULIGERA;

EID: 84878797257     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.120665     Document Type: Article

References (32)

1. Kim CJ, J. Korean Agric. Chem. Soc., 10, 69-100 (1968).
2. Esaki H, Onazaki H, Kawakishi S, and Osawa T, J. Agric. Food Chem., 45, 2020-2024 (1997).
3. Goyal R and Khetarpaul N, Plant Foods Hum. Nutr., 45, 81-89 (1994).
4. Ghorai S, Banik SP, Verma D, Chowdhury S, Mukherjee M, and Khowala S, Food Res. Int., 42, 577-587 (2009).
5. Yen GC, Chang YC, and Su SW, Food Chem., 83, 49-54 (2003).
6. Escalante A, Giles-Gomez M, Hernandez G, Cordova-Aguilar MS, Lopez-Munguia A, Gosset G, and Bolivar F, Int. J. Food Microbiol., 124, 126-134 (2008).
7. Keatkrai J and Jirapakkul W, Sci. Asia, 36, 46-51 (2010).
8. Wishart DS, Trends Food Sci. Tech., 19, 482-493 (2008).
9. Jung MJ, Nam YD, Roh SW, and Bae JW, Food Microbiol., 30, 112-123 (2012).
10. Woo SM, Shin JS, Seong JH, Yeo SH, Choi JH, Kim TY, and Jeong YJ, J. Korean Soc. Food Sci. Nutr., 39, 301-307 (2010).
11. Zoetendal EG, Rajilic-Stojanovic M, and de Vos WM, Gut, 57, 1605-1615 (2008).
12. Muyzer G and Smalla K, Antonie Van Leeuwenhoek, 73, 127- 141 (1998).
13. Cocolin L, Bisson LF, and Mills DA, FEMS Microbiol. Lett., 189, 81-87 (2000).
14. Zwielehner J, Liszt K, Handschur M, Lassl C, Lapin A, and Haslberger AG, Exp. Gerontol., 44, 440-446 (2009).
15. Park CD, Jung HK, Park HH, and Hong HH, Korean J. Food Preserv., 14, 188-193 (2007).
16. Shi S, Zhang L, Wu ZY, Zhang WX, Deng Y, Zhong FD, and Li JM, World J. Microbiol. Biotechnol., 27, 1869-1874 (2011).
17. Yu TS, Kim J, Kim HS, Hyun JS, Ha HP, and Park MG, J. Korean Soc. Food Sci. Nutr., 27, 789-799 (1998).
18. Zhang WX, Qiao ZW, Shigematsu T, Tang YQ, Hu C, Morimura S, and Kida K, J. Inst. Brew., 111, 215-222 (2005).
19. Li XR, Ma EB, Yan LZ, Meng H, Du XW, Zhang SW, and Quan ZX, Int. J. Food Microbiol., 146, 31-37 (2011).
20. Law SV, Abu Bakar F, Mat Hashim D, and Abdul Hamid A, Int. Food Res. J., 18, 475-484 (2011).
21. Limtong S, Sintara S, Suwannarit P, and Lotong N, Kasetsart J. Nat. Sci., 36, 149-158 (2002).
22. Luo Z, Microbiology, 5, 36-47 (2003).
23. Schügerl K, Brandes L, Dullau T, Holzhauer-Rieger K, Hotop S, Hübner U, Wu X, and Zhou W, Anal. Chim. Acta, 249, 87- 100 (1991).
24. Joo HK, Kim DH, and Oh KT, J. Korean Agric. Chem. Soc., 35, 351-360 (1992).
25. Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, and Piironen V, Int. J. Food Microbiol., 106, 137-143 (2006).
26. González CF, Farin̈a JI, and de Figueroa LIC, Enzyme Microb. Technol., 42, 272-277 (2008).
27. Shieh YSC, Beuchat LR, Worthington RE, and Phillips RD, J. Food Sci., 47, 523-529 (1982).
28. Kinoshita S, Udaka S, and Shimamono M, J. Gen. Appl. Microbiol., 3, 193-205 (1957).
29. Zambare V, Int. J. Life Sci., 4, 16-25 (2010).
30. Jennings DH, Adv. Microb. Physiol., 25, 149-193 (1984).
31. Je JY, Park PJ, Jung WK, and Kim SK, Food Chem., 91, 15-18 (2005).
32. Cheung HN, Huang GH, and Yu H, Bioresour. Technol., 101, 5925-5934 (2010).