For a long time, food microbiota has been studied using traditional microbiological
techniques. With the arrival of molecular or culture-independent techniques, a strong …

In this review, we describe the genomic and physiological features of the yeast species
predominantly isolated from Nuruk, a starter for traditional Korean rice wines, and Jang, a …

The existence and function of unculturable microorganisms are necessary to explain
patterns of microbial diversity and investigate the assembly and succession of the complex …

Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in
this study. The four processing routes include single-stage simultaneous saccharification …

To address the growing world population and reduce the impact of environmental changes
on the global food supply, ingredients are being produced using microorganisms to yield …

Background Genomic studies on fungal species with hydrolytic activity have gained
increased attention due to their great biotechnological potential for biomass-based biofuel …

Nuruk is a fermenting starter that is involved in the production of alcoholic beverages, and
has been used in South Korea for a very long time. To analyze the fungal diversity, we …

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 …

Naturally occurring autochthonous microbes associated with ethnic beer starters are diverse
and important as they play different functional roles in beer fermentations. The study on …

Enzymatic protein hydrolysis is a well-established method for improving the quality of dietary
proteins, including edible insects. Finding effective enzymes from natural sources is …