전통주 마이크로바이옴과 양조미생물 종균화

Abstract

Recently, interest in functional intestinal microbes, lactic acid bacteria, and yeast is rapidly increasing, while most of the microorganisms are dependent on imports. Imported bakery yeast, which accounts for majority of domestic brewing microorganisms, is inexpensive through quality control and mass production. With the development of next-generation sequencing (NGS) technology, it has become possible to infer genetic information related to the metabolism of uncultured microorganisms through the genome analysis of microbiome of traditional fermented foods. In addition, it became possible to monitor the dominant strains and functional strains in the fermentation process of traditional liquor. In the future, it is expected that it will be possible to localize the traditional liquor starter culture through extensive research on the microbiome of traditional liquor.