Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.

@article{Lim2017PolyphasicMA,
  title={Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.},
  author={Sae Bom Lim and Jagan Mohan Rao Tingirikari and Ye Won Kwon and Ling Li and Grace E Kim and Nam Soo Han},
  journal={Journal of microbiology and biotechnology},
  year={2017},
  volume={27 2},
  pages={
          226-233
        }
}
Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in… 
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Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun.

This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties and development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation

Three isolates showed good fermentation properties (growth, dextran production, pH, and TTA) in dough and they are regarded as potential starters to be used in sourdough fermentation.

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The probiotic properties and baking characteristics of L. plantarum SPC-SNU 72-2 isolated from kimchi have the properties of a good starter strain based on the observation that it improves flavor and texture of the bread, and also plays probiotic role like commercial one.

Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake

DY and SDDY effectively improved the appearance and texture of FRC and extended its shelf-life and the sourdoughs retarded amylopectin retrogradation, indicating their anti-staling effect on the FRC.

Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use

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Microbial transformation of diosgenin to diosgenone by Wickerhamomyces anomalus JQ-1 obtained from Naxi traditional Jiu Qu.

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This study aimed to clarify the cause of quality reduction in Korean sourdough after successive back‐slopping.

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