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Microbiology and Biotechnology Letters

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Fermentation and Bioprocess Engineering

Microbiol. Biotechnol. Lett. 2012; 40(4): 325-332

https://doi.org/10.4014/kjmb.1207.07006

Received: July 16, 2012; Accepted: October 4, 2012

시판 막걸리의 생리기능성과 젖산균 함량

Physicochemical Properties, Lactic Acid Bacteria Content and Physiological Functionalities of Korean Commercial Makgeolli

Young-Hun Kim 1, Jin-Hong Min 1, Min-Gu Kang 1, Jae-Ho Kim 2, Byung-Hak Ahn 2, Ha-Kun Kim 1 and Jong-Soo Lee 1*

1Department of Biomedicinal Science and Biotechnology, Paichai University, Daejeon 302-735, Korea, 2Korea Food Research Institute, Seongnam 463-746, Korea

Abstract

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The goal of this study was to characterize the physicochemical properties, lactic acid bacteria and physiological functionality of Korean commercial Makgeolli. We collected 60 kinds of raw and pasteurized Makgeolli commercially available in Korea. Their physicochemical properties, lactic acid bacteria content and physiological functionalities were determined. In the commercial raw Makgeolli, ethanol and residual sugar content ranged from 3.6% to 9.6% and 0.20% to 4.52%, respectively. Furthermore, the raw Makgeolli contained 3.50 to 101.9 mg% of amino nitrogen. In the pasteurized Makgeolli, ethanol content ranged from 4.0% to 7.0% and their residual sugar content were 0.98% to 7.57%. The raw Makgeolli contained 2.0 ent3~1.2 ine8 CFU/mL of lactic acid bacteria. Among several functionalities, the antihypertensive angiotensin I-converting enzyme inhibitory activities of EDS-14 raw Makgeolli and PWR-12 pasteurized Makgeolli were very high, at 89.9% and 87.0% respectively. The other functionalities were seen to be below 30% or not detectable. The β-Glucan contents of the raw and pasteurized Makgeolli were noted as average, at 14.1% and 14.6%, respectively.

Keywords: Commercial Makgeolli, physicochemical properties, lactic acid bacteria, physiological functionality

References

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