Effect of Glasswort (Salicornia herbacea L.) on Microbial Community Variations in the Vinegar-making Process and Vinegar Characteristics

Abstract

Three types of nuruk were made from rice, wheat, and a rice-glasswort (6:4) mixture. Nuruk, makgeolli, and vinegar were manufactured with rice nuruk (RN), wheat nuruk (WN), and rice-glasswort nuruk (RGN). The variable region of 18S or 16S rDNA amplified with genomic DNA extracted directly from nuruk-, makgeolli-, and vinegarmaking cultures was analyzed via temperature gradient gel electrophoresis (TGGE). The sequence of the 18S rDNA variable region extracted from the TGGE gel for nuruk was 99% homologous with Aspergillus sp. and that for the makgeolli-making culture was 99% homologous with Saccharomyces sp. and Saccharomycodes sp. The sequence of the 16S rDNA variable region extracted from TGGE gel for the vinegar-making culture was 98% homologous, primarily with the Acetobacter sp. The eukaryotic and prokaryotic diversities in the nuruk-, makgeolli-, and vinegar-making cultures was not significantly altered by the addition of glasswort. Prokaryotic diversity was higher than eukaryotic diversity in the nuruk, but eukaryotic diversity was higher than prokaryotic diversity in the makgeolli-making culture, on the basis of the TGGE patterns. No 18S rDNA was amplified from the DNA extracted from the vinegar-making culture. The diversity of the microbial community in the process from nuruk to vinegar was slightly affected by the type of raw material utilized for nuruk-making. The saccharifying activity and ethanol productivity of nuruk, polyphenol content in makgeolli, and acetic acid and polyphenol content in the vinegar were increased as a result of the addition of glasswort. In conclusion, the glasswort may be not simply an activator for the growth of microorganisms during the fermentation of nuruk, makgeolli, or vinegar, but also a nutritional supplement that improves the quality of vinegar.

Effect of Rice (<i>Oryza sativa</i> L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste)

“…Its consumption has been actively encouraged because of its overproduction in Korea. Rice has long been a very popular material for processed and fermented foods including cake, syrup, sweet drinks, cookies, vinegar, and makgeolli [10,11]. Especially, rice has been used as a main material with hot pepper and meju in the preparation of gochujang (Korean red pepper paste), in which rice is used as carbohydrate source for fermentation.…”

Glassworts: From Wild Salt Marsh Species to Sustainable Edible Crops

“…In India, shoots can also be transformed into beverages such as nuruk (fermentation starter), makgeolli (Korean rice wine), or vinegar [82,83]. One study found that Salicornia enhances fermenting microbe propagation and improves vinegar quality [84]. Other authors have found that these plants can be used as a source of salt for several dishes.…”

Chemical and Biochemical Characterization of Doenjang (Korean Soy Paste) Supplemented with Glasswort (Salicornia herbacea L.) and Rice (Oryza sativa L.)

“…Other minerals contained in dried glasswort except NaCl are preserved mostly after the NaCl is washed out [3,6]. In previous research, dried glasswort flake has been used as a subsidiary material to prepare nuruk and meju, whereas makgeolli and vinegar are prepared with nuruk by fermentation, and kanjang has been extracted from meju by long-term ripening [7,8].…”